Spinach & Mushroom Lasagna

Step 1

Preheat the oven to 375°F. Heat a drizzle of oil on a pan over medium-high heat. Add sliced mushrooms, salt & pepper. Stir & cover the pan. Steam & cook for 3 min. Uncover & stir 1 more min. Once softened, remove from the heat & set aside.

Step 2

Allow the frozen spinach to thaw slightly. Combine spinach & ricotta cheese in a bowl.

Step 3

In a rectangular baking dish, spread a layer of tomato sauce on the base.

Step 4

Add a layer of oven-ready lasagna sheets (3-4) over the sauce. Spread a layer of half the spinach-ricotta mix over the noodles, followed by a layer of half the cooked mushrooms. Spoon tomato sauce over top & repeat with remaining ingredients: lasagna sheets, spinach-ricotta mix, mushrooms.

Step 5

Sprinkle on half the mozzarella cheese. Top with spoonfuls of sauce. Add the final layer of lasagna sheets. Top with the remaining sauce & mozzarella cheese. Cover with aluminum foil. Bake in the oven at 375°F for 30 min. Remove the foil. Bake or broil 5 more min until melty & bubbly on top. Remove & cool for 10 min.

Step 6

Cut the lasagna into even squares & serve. Garnish with fresh basil & grated parm if you have! Enjoy!