Quick Mushroom & Spinach Lasagne Recipe

Preheat the oven to 375°F (190°C).

Cook the lasagne sheets according to package instructions and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent.

Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.

Stir in the baby spinach and cook until wilted. Remove from heat and set aside.

In a separate bowl, mix together the ricotta cheese and half of the mozzarella and Parmesan cheeses.

To assemble the lasagne, spread a thin layer of marinara sauce on the bottom of a baking dish.

Place three lasagne sheets on top of the sauce.

Spread half of the ricotta cheese mixture over the lasagne sheets, followed by half of the mushroom and spinach mixture.

Repeat the layers with three more lasagne sheets, the remaining ricotta cheese mixture, and the remaining mushroom and spinach mixture.

Top with the remaining three lasagne sheets and spread the remaining marinara sauce over the top.

Sprinkle the remaining mozzarella and Parmesan cheeses over the sauce.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Allow the lasagne to cool for a few minutes before serving. Enjoy!