The Cosmo Cook has a Spinach and Mushroom Lasagna recipe!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be less expensive while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper than aged parmesan.

lasagna noodles

🥗Healthier: zucchini slices

💰Cheaper: noodle alternatives

Zucchini slices reduce carbs and calories.

Preheat the oven to 375°F.

Cook lasagna noodles according to package instructions until al dente, then drain and set aside.

Heat olive oil in a skillet over medium heat; add chopped onion and garlic, sauté until softened, about 3-4 minutes.

Add sliced mushrooms to the skillet; cook until they release moisture and are golden, about 5-7 minutes.

Stir in spinach and cook until wilted, about 2-3 minutes; season with salt, black pepper, basil, and oregano.

In a bowl, combine ricotta cheese, egg, and half of the parmesan cheese; mix until smooth.

Spread a layer of tomato sauce on the bottom of a baking dish.

Layer cooked noodles over the sauce, followed by half of the ricotta mixture, half of the spinach and mushroom mixture, and a layer of mozzarella cheese.

Repeat the layers, finishing with noodles, sauce, and remaining mozzarella and parmesan cheese on top.

Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens