Ingredients:
12 lasagna noodles, cooked
2 tablespoons olive oil
2 cups mushrooms, sliced
4 cups fresh spinach, chopped
3 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups Alfredo sauce
1 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
Prepare Vegetables:
Heat olive oil in a skillet over medium heat. Sauté mushrooms until tender, then add spinach and cook until wilted. Season with garlic powder, salt, and pepper.
Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, egg, and Parmesan cheese.
Layer Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Layer with lasagna noodles, ricotta mixture, sautéed vegetables, mozzarella, and more Alfredo sauce. Repeat layers, finishing with mozzarella on top.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
Serve:
Let rest for 5 minutes before serving.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Servings: 6
Calories: Approx. 550 per serving
Notes: A creamy and veggie-packed lasagna that’s perfect for meatless meals!
