Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups fresh spinach, packed
- 8 oz cremini mushrooms, sliced
- 15 oz whole milk ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 tsp dried Italian herbs (oregano & basil)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms; sauté until tender (about 5 minutes).
- Stir in fresh spinach and cook until wilted (about 2-3 minutes). Set aside.
- In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan cheese, salt, pepper, and dried herbs until smooth.
- Spread a thin layer of sauce on the bottom of a baking dish. Layer noodles followed by cheese filling and sautéed vegetables; repeat.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle remaining mozzarella on top, then bake for an additional 15-20 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 330
- Sugar: 4g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg