Description
A hearty baked pasta dish blending the meaty texture of mushrooms with the freshness of spinach. This vegetarian lasagna features a savory, umami-rich filling, with layers of ricotta, marinara sauce, and melted cheeses, offering a balanced and satisfying meal without meat or dairy excess.
Ingredients
9 lasagne sheets
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
450g (1 lb) mushrooms (Cremini or Paris), sliced
1/2 teaspoon dried thyme (or oregano for Italian seasoning)
Salt and pepper to taste
750 ml (3 cups) marinara sauce
500g (2 cups) ricotta cheese
115g (1 cup) shredded mozzarella cheese
50g (1/2 cup) grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C)
Heat 1 tablespoon olive oil in a pan over medium heat, sauté onion and garlic until translucent
Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release liquid and it evaporates, 5-7 minutes
In a bowl, mix ricotta, remaining olive oil, and Parmesan until smooth
Layer lasagne sheets in a 9×13 inch baking dish, covering with marinara, followed by a mixture of cooked mushrooms and torn spinach
Repeat layers, finishing with a top layer of marinara and shredded mozzarella
Cover with aluminum foil and bake for 25 minutes, then remove foil and bake 10-15 minutes longer for a golden crust
Let cool slightly before serving
Notes
Use gluten-free lasagne sheets for dietary restrictions
Substitute fresh thyme if available
Cottage cheese can replace ricotta for a lower-fat option
Ensure spinach is well-drained to prevent excess moisture
Store leftovers refrigerated for up to 3 days
- Prep Time: 25
- Cook Time: 40
- Category: Recettes de Pâtes Faciles et Rapides Maison
- Method: Baking
- Cuisine: Italian/Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of the recipe)
- Calories: 400
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg