Mushroom Lasagna
A delightful vegetarian twist on a classic Italian lasagna, packed with flavor and hearty mushrooms.
Ingredients
Pasta and Sauce
- 9 pieces lasagna noodles Regular or no-cook noodles can be used.
- 2 cups marinara sauce Use store-bought or homemade.
Vegetables
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, chopped Cook until translucent.
- 3 cloves garlic, minced Adds flavor.
- 16 ounces mushrooms, sliced Can use various mushroom types.
Cheese Mixture
- 2 cups ricotta cheese Main cheese in the layers.
- 2 cups shredded mozzarella cheese For topping and layering.
- 1 cup grated Parmesan cheese Adds flavor and depth.
Garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender. Season with salt and pepper.
- In a bowl, mix ricotta cheese, half of the mozzarella, and half of the Parmesan cheese.
Assembly
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles, then add half of the mushroom mixture.
- Repeat the layers: marinara sauce, noodles, ricotta mixture, and mushrooms.
- Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing.
Notes
Mushroom lasagna is best served warm, cut into squares. A light side salad or garlic bread is recommended. Allow leftovers to cool completely before refrigerating.