Ingredients:
- 12 lasagna noodles, cooked
- 10 oz fresh spinach
- 8 oz mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups Alfredo sauce
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Spinach & Mushrooms:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the sliced mushrooms and cook until they become tender, about 5-6 minutes. Add the fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
2. Assemble the Lasagna:
Lightly grease a 9×13-inch baking dish. Spread a thin layer of Alfredo sauce at the bottom. Place 3 cooked lasagna noodles on top. Add a portion of the spinach-mushroom mixture, followed by ricotta cheese, mozzarella, and Parmesan. Repeat the layers until all ingredients are used, ending with Alfredo sauce and a final sprinkle of mozzarella cheese.
3. Bake the Lasagna:
Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Then, remove the foil and continue baking for another 10-15 minutes until the top is golden and bubbling.
4. Serve & Enjoy:
Let the lasagna cool for about 5 minutes before slicing. Garnish with fresh parsley and serve warm. Enjoy!