Mushroom Lasagna (Print Version)
# Ingredients:
→ Base
01 -
9 lasagna noodles
02 -
3 cups of marinara sauce (700ml)
→ Toppings
03 -
2 cups of chopped fresh spinach (100g)
04 -
450g of sliced mushrooms (cremini or white button)
05 -
1 onion diced finely
06 -
3 minced garlic cloves
→ Cheeses
07 -
1/2 cup of grated Parmesan (60g)
08 -
1 cup shredded mozzarella (120g)
09 -
2 cups of ricotta (500g)
→ Seasonings
10 -
Fresh basil leaves
11 -
Salt and pepper
12 -
2 tablespoons olive oil
13 -
1/2 teaspoon of dried thyme
# Instructions:
01 -
Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
02 -
Boil the lasagna sheets in a big pot of salted water until they're just tender. Drain them and keep aside.
03 -
In a large pan, heat olive oil and sauté the onion for 3-4 minutes. Stir in garlic, then add mushrooms and dried thyme. Cook until the mushrooms soften. Finally, throw in the spinach and cook until it wilts completely.
04 -
Spread marinara sauce to start, then layer pasta sheets, ricotta, spinach and mushroom mixture, followed by shredded cheeses. Keep layering like that and finish with marinara and cheese on top.
05 -
Cover with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes until the cheese gets golden. Let it rest for a few minutes, then serve with some fresh basil.
# Notes:
01 -
These lasagna freeze wonderfully. Consider dividing them into single portions for storage.
02 -
To make a lighter version, you could use low-fat ricotta.