Description

A rich and comforting vegetarian lasagna layered with creamy ricotta-parmesan sauce, sautéed mushrooms, and fresh spinach between tender sheets of no-boil pasta. Perfect for cozy dinners or meatless meal prep.

Ingredients

12 sheets of lasagna noodles (uncooked; no-boil kind preferred)

4 cups fresh spinach, washed and chopped

2 cups mushrooms (sliced; cremini or button)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 cup heavy cream

2 tablespoons olive oil

Salt, to taste

Pepper, to taste

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Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden-brown, about 5 to 7 minutes.
Add minced garlic and cook for 1 to 2 minutes until fragrant. Season with salt and pepper. Remove from skillet and set aside.
In the same pan, add chopped spinach and cook until wilted, about 3 to 4 minutes. Mix with the cooked mushrooms.
In a bowl, whisk together ricotta cheese, heavy cream, and half the Parmesan. Season with salt and pepper to taste.
Spread a thin layer of the ricotta mixture on the bottom of a 9×13-inch baking dish. Add the first layer of lasagna noodles.
Spread half the mushroom-spinach mixture over the noodles and sprinkle with mozzarella cheese.
Repeat layering with ricotta, noodles, remaining mushroom-spinach, and more mozzarella.
Add the final layer of noodles, spread remaining ricotta mixture on top, and finish with remaining mozzarella and Parmesan.
Cover with foil (sprayed with cooking spray) and bake for 25 minutes. Remove foil and bake another 15–20 minutes until top is golden and bubbly.
Let rest for 10–15 minutes before slicing and serving.

Notes

Use no-boil noodles to save prep time.

Squeeze out moisture from spinach to prevent watery lasagna.

Let lasagna rest before slicing for best texture.

Can be assembled a day ahead and baked later.

Freezes well for up to 2 months when tightly wrapped.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 14g
Cholesterol: 55mg