Mushroom And Spinach Lasagna (Print Version)

# Ingredients:

→ Pasta

01 - 9 lasagna noodles

→ Base Ingredients

02 - 2 tablespoons olive oil
03 - 1 onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 pound mushrooms (cremini or button), sliced
06 - 1/2 teaspoon dried thyme
07 - Salt and pepper to taste

→ Sauce and Cheese

08 - 3 cups marinara sauce
09 - 2 cups ricotta cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese

→ Vegetables and Garnish

12 - 2 cups fresh spinach leaves, chopped
13 - Fresh basil leaves for garnish

# Instructions:

01 - Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute until fragrant.
04 - Add mushrooms, dried thyme, salt, and pepper to the skillet. Cook until mushrooms are tender and liquid has evaporated.
05 - Add chopped spinach to the mushroom mixture and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
06 - Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange three lasagna noodles on top of the sauce.
07 - Spread half of the ricotta cheese over the noodles, followed by half of the mushroom-spinach mixture. Sprinkle a third of the mozzarella and Parmesan cheeses over the top.
08 - Repeat with another layer of three noodles, remaining ricotta, remaining mushroom-spinach mixture, and another third of the mozzarella and Parmesan.
09 - Place the final three noodles on top, cover with remaining marinara sauce, and sprinkle with remaining cheese.
10 - Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 10-15 minutes until cheese is bubbly and golden brown.
11 - Let lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Notes:

01 - Allow the lasagna to rest for 10 minutes before slicing to help it set and maintain its shape when served.
02 - This dish can be prepared up to 24 hours in advance and refrigerated before baking.

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