- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
We love this spinach and mushroom lasagna. It keeps incredibly well and might even be better the next day. To keep things easy, we use no-boil lasagna noodles. While we were initially skeptical about using them, we’ve fallen in love with their ease and final texture.
Ingredient:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 ounces cremini mushrooms, chopped, 2 ½ cups chopped
- 1 garlic clove, finely grated or minced
- 1 pound (450g) fresh spinach leaves, about 10 cups
- 15 ounces (425g) ricotta cheese, about 2 cups
- 2 large eggs, beaten
- 1 (24oz) jar pasta sauce or 3 cups homemade marinara sauce
- 12 no-boil oven-ready lasagna sheets or use cooked traditional lasagna noodles
- 1/2 cup finely grated parmesan cheese (1 ½ ounces)
- 1 ¼ cups grated mozzarella cheese (5 ounces)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
