A hearty and nutritious lasagna filled with mushrooms and spinach, perfect for a comforting meal without the guilt.

Lasagna noodles (traditional or whole grain)

Cremini mushrooms, sliced

Button mushrooms, sliced

Fresh spinach

Ricotta cheese (low-fat)

Part-skim mozzarella cheese, shredded

Parmesan cheese, grated

Fresh minced garlic

Onion, chopped

Olive oil

Salt and pepper

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing for 2-3 minutes.
Add sliced mushrooms and cook for 5-7 minutes until browned. Add spinach and stir until wilted. Season with salt and pepper.
In a bowl, mix ricotta, half of the mozzarella, half of the Parmesan, and additional seasoning.
In a baking dish, layer vegetable mix, noodles, ricotta mixture, more veggies, and mozzarella. Repeat layers, ending with noodles and remaining cheeses.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.
Allow to sit for 10 minutes before slicing.

Optional: Garnish with fresh herbs. Serve with a side salad or garlic bread.

Keywords: lasagna, mushroom, spinach, vegetarian, healthy recipe