Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 3 cups fresh spinach
- 1 cup kale, chopped
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 cups béchamel sauce
- Fresh basil for garnish
Instructions
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a towel.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms until golden, then add garlic, spinach, kale, salt, and pepper; cook until greens are wilted.
- In a bowl, mix ricotta with half the mozzarella, Parmesan cheese, egg, oregano, and optional red pepper flakes until smooth.
- Preheat oven to 375°F (190°C). In a baking dish, spread white sauce and layer noodles with ricotta mixture and sautéed greens repeatedly. Finish with noodles topped with white sauce and remaining mozzarella.
- Cover with foil; bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg