Oven, Pot (large), Baking dish, Stovetop, Knife
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.
Allow the frozen spinach to thaw slightly. Combine spinach & ricotta cheese in a bowl.
In a rectangular baking dish, spread a layer of tomato sauce on the base.
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.
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.
Cut the lasagna into even squares & serve. Garnish with fresh basil & grated parm if you have! Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Spinach & Mushroom Lasagna" contains 442 Energy, 25 g of Fat, 33 g of Carbohydrates, 21 g of Protein, 4 g of Fiber.