Mushroom Lasagna (Print Version)
# Ingredients:
→ Base
01 -
Nine sheets of lasagna
02 -
Three cups of marinara sauce (700ml)
→ Toppings
03 -
450g of thinly sliced mushrooms (cremini or button)
04 -
One onion, chopped finely
05 -
Two cups of fresh spinach, roughly chopped (100g)
06 -
Three cloves of garlic, minced
→ Cheeses
07 -
Two cups of ricotta cheese (500g)
08 -
Half a cup of grated parmesan (60g)
09 -
One cup of shredded mozzarella (120g)
→ Seasonings
10 -
Two tablespoons of olive oil
11 -
Half a teaspoon of dried thyme
12 -
Pinch of salt and freshly ground black pepper
13 -
Fresh basil leaves for garnish
# Instructions:
01 -
Turn on your oven and set the temperature to 190°C. Lightly grease a 23x33 cm baking dish.
02 -
Cook the lasagna noodles in a big pot of salted water till they’re just a bit firm (al dente). Drain and set aside.
03 -
Heat olive oil in a large pan and sauté the chopped onion for about 3–4 minutes. Toss in the garlic, then the mushrooms with the thyme. Cook till the mushrooms soften up. Finally, add the spinach and let it wilt.
04 -
Spread marinara sauce on the bottom of your dish to start. Then layer: lasagna sheets, ricotta, the mushroom-spinach mix, shredded cheeses. Repeat the layers, finishing with sauce and cheese on top.
05 -
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is nice and golden. Let it cool a bit, then serve with fresh basil.
# Notes:
01 -
You can freeze lasagna easily in individual portions for convenience.
02 -
For a lighter option, swap the regular ricotta with a reduced-fat version.