Description
A comforting Mushroom Lasagna layered with creamy ricotta, sautéed mushrooms, and marinara sauce, topped with gooey mozzarella cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups sliced mushrooms
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil and sauté the garlic until fragrant. Add mushrooms and cook until tender, seasoning with salt and pepper.
- In a bowl, combine ricotta cheese, the egg, a cup of mozzarella, and half of the Parmesan. Mix until smooth.
- Spread a layer of marinara sauce in the baking dish.
- Layer three lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the cooked mushrooms, and a layer of marinara sauce.
- Repeat the layering with three noodles, the remaining ricotta mixture, remaining mushrooms, and another layer of marinara sauce.
- Top with the final three noodles and pour over the remaining marinara sauce. Sprinkle with leftover mozzarella and Parmesan.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
- Let cool, garnish with fresh basil, and serve.
Notes
Make-ahead tips: Assemble the lasagna a day in advance and refrigerate; allow extra baking time. You can also cook it in an air fryer for a quicker option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Mushroom Lasagna, Vegetarian Lasagna, Comfort Food, Italian Cuisine