Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups fresh spinach (packed)
- 8 oz cremini mushrooms (sliced)
- 8 oz cream cheese (softened)
- 15 oz ricotta cheese (whole milk)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Chop mushrooms and rinse spinach.
- In a large skillet over medium heat, add olive oil. Sauté mushrooms for about 5 minutes until golden brown; then add garlic and cook until fragrant.
- Add spinach to the skillet, stirring until wilted. Season with salt and pepper.
- In a bowl, combine softened cream cheese, ricotta cheese, half of the mozzarella cheese, salt, and pepper. Mix until creamy.
- In a baking dish, spread marinara sauce at the bottom. Layer noodles followed by half of the cheese mixture and sautéed vegetables; repeat layers until all ingredients are used.
- Top with remaining mozzarella and Parmesan cheeses. Cover with aluminum foil and bake for 30 minutes; remove foil during the last 10 minutes to brown the cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg