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:
Cook the Lasagna Noodles:
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.
Sauté the Vegetables:
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.
Prepare the Cheese Mixture:
In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and the egg. Mix until well combined.
Assemble the Lasagna:
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.
Bake:
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.
Serve:
Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy this creamy, cheesy, and flavorful dish!
Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 65 minutes
Kcal: 450 kcal per serving | Servings: 8 servings
