Mushroom Ricotta And Spinach Lasagne 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 mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
• STEP 3.Add the garlic and spinach to the skillet and cook until the spinach wilts, about 2 minutes.
• STEP 4.In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagne noodles on top of the sauce.
• STEP 6.Spread half of the ricotta mixture over the noodles, followed by half of the mushroom and spinach mixture. Repeat the layers.
• STEP 7.Top the lasagne with the remaining tomato sauce and sprinkle with mozzarella 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 lasagne cool for a few minutes before serving. Serve with a side salad or garlic bread, if desired.

Cooking Tips

• You can use any type of mushrooms for this recipe, such as cremini, button, or shiitake.
• If you prefer a meaty lasagne, you can add cooked ground beef or sausage to the mushroom and spinach mixture.
• Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the lasagne with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.

Storage and Serving

• Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the lasagne with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
• Serve the Mushroom Ricotta and Spinach Lasagne with a side salad or garlic bread for a complete meal.