Ingredients
Scale
- 12 lasagna sheets (preferably whole wheat for added fiber)
- 2 cups fresh mushrooms, sliced
- 4 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel sauce or heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add sliced mushrooms and cook until tender and moisture is released, approximately 5-7 minutes.
- Stir in chopped spinach and cook until wilted. Season with salt, pepper, dried oregano, and basil.
- Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce or heavy cream in the bottom of a lasagna dish.
- Lay down three lasagna sheets. Spread half of the mushroom and spinach mixture over the pasta.
- Dot with spoonfuls of ricotta cheese, sprinkle with shredded mozzarella and Parmesan.
- Repeat layers: pasta, filling, cheeses. Finish with a top layer of pasta covered with béchamel or cream and cheeses.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake an additional 10 minutes or until bubbly and golden.
- Let rest for 10 minutes before slicing. Serve garnished with chopped parsley if desired.
Notes
- You can prepare this lasagna in advance, assemble and refrigerate for up to 24 hours before baking.
- For vegan adaptation, substitute ricotta with vegan cheese, use plant-based béchamel, and vegan mozzarella.
- Use gluten-free lasagna sheets to make this recipe suitable for gluten-sensitive diets.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 70 mg