Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 12 oz (340g) cremini or button mushrooms, sliced
  • 6 cups (about 170g) fresh spinach, roughly chopped, or 10 oz (283g) frozen spinach, thawed and squeezed dry
  • Salt and freshly ground black pepper, to taste
  • 15 oz (425g) whole milk ricotta cheese
  • 1 large egg
  • 1 cup (100g) grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • 9-12 no-boil lasagna noodles (or regular lasagna noodles, pre-cooked according to package directions)
  • 3 cups (336g) shredded mozzarella cheese
  • 3 cups (700ml) marinara sauce (homemade or your favorite store-bought brand)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant. Add mushrooms and cook until browned and moisture has evaporated. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
  2. In a large mixing bowl, combine ricotta cheese, egg, Parmesan cheese, Italian herbs, salt, and pepper. Mix well until smooth.
  3. Spread a thin layer of marinara sauce on the bottom of the baking dish.
  4. Layer 3-4 lasagna noodles over the sauce, followed by half the ricotta mixture, half the vegetable filling, and 1 cup of mozzarella cheese. Add another layer of sauce.
  5. Repeat the layering process (noodles, ricotta, vegetables, mozzarella, sauce).
  6. Finish with a final layer of noodles, sauce, and the remaining mozzarella cheese on top.
  7. Cover the baking dish with foil and bake in a preheated oven. Remove the foil during the last phase, bake until cheese is golden brown and bubbly.
  8. Let the lasagna rest before slicing and serving.