Mushroom Lasagna
A cozy and rich lasagna featuring layers of tender noodles, creamy cheese, and savory mushrooms, perfect for family meals.
Ingredients
Pasta and Sauce
- 9 pieces lasagna noodles
- 2 cups marinara sauce
Vegetables
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 16 ounces mushrooms, sliced Earthy mushrooms add flavor
- 1 teaspoon dried Italian herbs For seasoning
Cheese
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded Reserve some for topping
- 1 cup Parmesan cheese, grated For topping and flavor
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
- Add sliced mushrooms and cook until they release their moisture and are tender. Season with salt, pepper, and dried Italian herbs.
Assembly
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta, half of the mushroom mixture, a layer of mozzarella cheese, and another layer of marinara sauce.
- Repeat the layers, finishing with the remaining noodles, marinara sauce, and topping with the remaining mozzarella and Parmesan cheese.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
To prevent excess moisture, cook mushrooms well before layering. For creamier layers, mix some mozzarella into the ricotta. Allow lasagna to cool before cutting for cleaner pieces.