Ingredients:😋
• 9 lasagna noodles, cooked and drained
• 2 tablespoons olive oil
• 2 cups baby bella mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups Alfredo sauce
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
Directions:😋
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Sauté the mushrooms until tender, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper, then remove from heat.
3. In a mixing bowl, combine ricotta, half the mozzarella, Parmesan, nutmeg, salt, and pepper. Mix well.
4. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Arrange three lasagna noodles on top.
5. Layer with 1/3 of the ricotta mixture, 1/3 of the spinach-mushroom mixture, and 1/3 of the remaining Alfredo sauce. Repeat the layers two more times, finishing with Alfredo sauce. Sprinkle the remaining mozzarella cheese on top.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until bubbly and golden on top.
7. Let the lasagna cool for 5-10 minutes before serving. Garnish with parsley.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 6 servings😋😋
