Ingredients
Scale
- 9 lasagna noodles
- 2 cups sliced mushrooms
- 3 cups fresh spinach
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel sauce
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until tender, about 5 minutes. Add spinach and cook until wilted. Season with salt and pepper.
- Spread a thin layer of béchamel sauce in a baking dish. Layer with noodles, mushroom-spinach mixture, ricotta, and mozzarella. Repeat layers, ending with béchamel and a sprinkle of Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until golden brown. Let rest 10 minutes before serving.
Notes
- You can substitute spinach with kale or Swiss chard.
- For a vegan version, use plant-based cheese and béchamel.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg