Artichoke Mushroom Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375��F (190��C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the garlic and onions, and saut�� until softened.
• STEP 3.Add the mushrooms and artichoke hearts to the skillet. Cook until the mushrooms have released their moisture and are golden brown.
• STEP 4.In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, fresh herbs, salt, and pepper.
• STEP 5.Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top.
• STEP 6.Spread a layer of the ricotta cheese mixture over the noodles, followed by a layer of the mushroom and artichoke mixture. Repeat the layers until all the ingredients are used.
• STEP 7.Top the lasagna with mozzarella cheese and sprinkle with additional Parmesan cheese.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 9.Let the lasagna cool for a few minutes before serving. Garnish with fresh basil, if desired.

Cooking Tips

• You can use no-boil lasagna noodles for this recipe to save time.
• Feel free to add other vegetables like spinach or sun-dried tomatoes to the filling for extra flavor.
• If you prefer a meaty lasagna, you can add cooked ground beef or Italian sausage to the mushroom and artichoke mixture.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat the lasagna in the oven at 350��F (175��C) until heated through.
• Serve the lasagna with a side salad and garlic bread for a complete meal.