Description
A healthy and creamy lasagna packed with spinach and mushrooms for a nutritious twist on a classic dish.
Ingredients
- 9 lasagna noodles
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup low-fat ricotta cheese
- 1 cup low-fat mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg, beaten
- 1 clove garlic, minced
- 1 tsp olive oil
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- Heat olive oil in a pan over medium heat. Add garlic, spinach, and mushrooms. Cook until softened, about 5 minutes.
- In a bowl, mix ricotta cheese, egg, basil, salt, and pepper.
- Spread a thin layer of marinara sauce in a baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread half the ricotta mixture over the noodles, then half the spinach-mushroom mixture.
- Sprinkle with mozzarella and Parmesan.
- Repeat layers: sauce, noodles, ricotta, spinach-mushroom, and cheese.
- Top with remaining noodles, sauce, and cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes.
- Let rest for 5 minutes before serving.
Notes
- Use whole wheat lasagna noodles for extra fiber.
- Add more vegetables like zucchini or bell peppers if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian