Mushroom Lasagna
A delicious and hearty vegetarian lasagna layered with tender noodles, rich marinara sauce, creamy ricotta cheese, and flavorful mushrooms.
Ingredients
Pasta and Sauce
- 9 pieces lasagna noodles Use traditional or no-boil noodles as per preference.
- 2 cups marinara sauce Homemade or store-bought.
Filling
- 2 cups mushrooms, chopped Fresh varieties like cremini or shiitake are recommended.
- 2 cups ricotta cheese Can be substituted with cottage cheese.
- 2 cups mozzarella cheese, shredded For a different flavor, try using different cheese.
- 1 cup Parmesan cheese, grated Adds a golden crust on top.
- 1 piece egg Helps bind the ricotta filling.
- 1 teaspoon Italian seasoning Adds flavor to the ricotta mixture.
- to taste Salt and pepper Adjust according to preference.
Cooking Essentials
- 1 tablespoon Olive oil For sautéing the mushrooms.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté the chopped mushrooms until tender.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until smooth.
Assembly
- Spread a little marinara sauce in a baking dish.
- Layer with noodles, followed by ricotta mixture, sautéed mushrooms, and shredded mozzarella cheese. Repeat the layers.
- Finish with a layer of noodles topped with marinara sauce and sprinkle grated Parmesan cheese on top.
Baking
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
Mushroom lasagna can be prepared ahead of time and stored in the refrigerator for up to 3-4 days. For long-term storage, freeze individual portions.