Lasagna con asparagi e carciofi! #asparagi #carciofi #food

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has lower fat content.

wild mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more affordable and still flavorful.

Preheat the oven to 375°F (190°C).

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

Heat olive oil in a skillet over medium heat; add chopped onion and garlic, sauté until translucent, about 3-5 minutes.

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

Stir in spinach and thyme; cook until spinach wilts, about 2-3 minutes. Season with salt, black pepper, and nutmeg; remove from heat.

In a bowl, combine ricotta cheese, half of the mozzarella cheese, and half of the parmesan cheese; mix well.

Spread a thin layer of heavy cream on the bottom of a baking dish.

Layer lasagna noodles over the cream; top with half of the mushroom mixture, followed by half of the ricotta mixture.

Repeat layering with noodles, remaining mushroom mixture, and remaining ricotta mixture; top with a final layer of noodles.

Pour remaining heavy cream over the top; sprinkle with remaining mozzarella and parmesan cheese.

Cover with aluminum foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens