Lots of fresh spinach, flavorful mushrooms, light tomato sauce and a variety of cheeses makes for a seriously delicious lasagna. This keeps incredibly well – it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we’ve fallen in love with the ease and final texture of the noodles.
1 tablespoon olive oil
1 medium onion, finely diced
8 ounces cremini mushrooms, chopped (about 2 1/2 cups)
1 garlic clove, minced
1 pound fresh spinach leaves, rinsed
3/4 teaspoon kosher salt, or to taste
2 cups part-skim ricotta cheese, can substitute cottage cheese (one 15-ounce container)
2 large eggs, beaten
1/4 teaspoon freshly ground black pepper
3 cups marinara sauce, see our homemade marinara sauce recipe (one 24-ounce jar)
12 no-boil lasagna noodles or use regular lasagna noodles that have been cooked
1 1/2 ounces parmesan cheese, shredded (about 1/2 cup)
5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)
Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don’t worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.