Creamy Spinach & Mushroom Lasagna
A hearty vegetarian delight!
Ingredients:
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 3 cups marinara sauce
- 2 cups Alfredo sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Directions:
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to package instructions until al dente.
- Drain and lay them flat on a baking sheet to prevent sticking.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and cook until fragrant.
- Add the mushrooms and cook for 5-7 minutes until tender.
- Stir in the chopped spinach, season with salt, pepper, and Italian seasoning, and cook for another 2 minutes.
- Remove from heat.
- In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and the egg.
- Mix until well combined.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread a layer of the ricotta mixture, followed by a layer of the sautéed spinach and mushrooms.
- Drizzle with marinara sauce and Alfredo sauce.
- Repeat the layers until all ingredients are used, finishing with a layer of Alfredo sauce and the remaining mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing.
- Serve warm.
Timings:
- Prep Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 65 minutes
Calories: 450 kcal per serving
Servings: 8
Enjoy this creamy, cheesy, and flavorful dish!
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