Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups fresh spinach, roughly chopped
  • 15 oz ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 large egg
  • Salt and pepper to taste
  • 9-12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 2 cups marinara sauce
  • Fresh basil leaves (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion; cook until translucent.
  3. Stir in minced garlic; sauté for an additional minute.
  4. Add sliced mushrooms; cook until browned.
  5. Fold in chopped spinach; cook until wilted.
  6. Season with salt and pepper; set aside.
  7. In a medium bowl, combine ricotta, Parmesan, egg, and a pinch of salt and pepper. Mix until smooth.
  8. Boil lasagna noodles according to package instructions; drain and set aside.
  9. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of the baking dish.
  10. Layer noodles, half the spinach-mushroom mixture, half the ricotta mixture, a sprinkle of mozzarella, and more marinara.
  11. Repeat layers until all ingredients are used, finishing with noodles, marinara, and remaining mozzarella cheese on top.
  12. Cover with foil and bake for 30 minutes.
  13. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
  14. Let it rest for 10 minutes before slicing.