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Mushroom Lasagna

A simple, healthy take on a classic Mushroom Lasagna that fits weeknight cooking and meal prep, featuring layers of mushrooms, ricotta, mozzarella, and marinara sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 pieces lasagna noodles
  • 2 cups mushrooms, sliced
  • 2 cups ricotta cheese Use part-skim for a healthier option
  • 2 cups mozzarella cheese, shredded Use low-fat for a healthier option
  • 1 cup parmesan cheese, grated
  • 3 cups marinara sauce Low-sugar recommended
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook lasagna noodles according to package instructions; drain and set aside.
  3. In a skillet, heat olive oil over medium heat and sauté mushrooms until tender.
  4. In a bowl, mix ricotta cheese with garlic powder, oregano, salt, and pepper.
Layering
  1. Spread a layer of marinara sauce on the bottom of a baking dish.
  2. Place 3 lasagna noodles on the sauce, then layer with half of the ricotta mixture, half of the sautéed mushrooms, and half of the mozzarella cheese.
  3. Repeat the layers with 3 more noodles, marinara sauce, the remaining ricotta mixture, mushrooms, and mozzarella.
  4. Top with the remaining lasagna noodles, marinara sauce, and parmesan cheese.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
  3. Let cool for a few minutes before slicing and serving.

Notes

For meal prep, freeze individual portions to grab for quick lunches or dinners. Assemble in the baking dish and cover tightly with foil. Keep in the fridge for up to 24 hours before baking.