Get ready to indulge in a comforting Italian classic that will have your taste buds dancing with delight! This Mushroom Lasagna with No Bake Noodles is not just a meal; it’s an experience that brings the warmth of home-cooked goodness right to your table. With layers of rich marinara, creamy ricotta, and sautéed mushrooms, this dish is a symphony of flavors that will impress your family and friends. And the best part? You can whip it up in just an hour, making it perfect for a weeknight dinner or a cozy weekend feast. Don’t miss out on this delightful recipe that promises to be a crowd-pleaser!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 9 no-bake lasagna noodles
- 4 cups sliced mushrooms
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- In a large skillet, sauté sliced mushrooms over medium-high heat until they release their moisture and become golden brown, approximately 6-8 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat and set aside.
- In a mixing bowl, combine ricotta cheese with half of the Parmesan cheese. Mix well and season with a pinch of salt and pepper.
- Begin layering the lasagna in the prepared baking dish. Start with a thin layer of marinara sauce on the bottom of the dish to prevent sticking.
- Place a layer of no-bake lasagna noodles, slightly overlapping them to cover the sauce.
- Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed mushrooms.
- Sprinkle one-third of the mozzarella cheese over the mushrooms.
- Pour a layer of marinara sauce over the cheese and mushrooms.
- Repeat the layering process: noodles, remaining ricotta, remaining mushrooms, another third of mozzarella, and marinara sauce.
- Add a final layer of noodles, top with remaining marinara sauce, mozzarella, and sprinkle the remaining Parmesan cheese.
- Cover the baking dish tightly with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 35-40 minutes, until the noodles are tender and the cheese is melted and bubbly.
- Remove the foil for the last 5-10 minutes of baking to allow the top to brown slightly.
- Remove from oven and let the lasagna rest for 10-15 minutes before serving. This allows the layers to set and makes cutting easier.
- Slice into 8 portions, garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Prep Ahead: To save time, you can sauté the mushrooms and mix the ricotta cheese a day in advance. Just store them in the refrigerator until you’re ready to assemble the lasagna.
- Layer Smartly: Ensure that your noodles are slightly overlapping in each layer to create a sturdy structure. This will help the lasagna hold its shape when sliced.
- Don’t Rush the Resting Time: Allowing the lasagna to rest for 10-15 minutes after baking is crucial. This helps the layers set and makes serving much easier.
- Customize Your Cheese: Feel free to mix and match cheeses! Adding a blend of different cheeses like provolone or goat cheese can elevate the flavor profile.
- Add Vegetables: For extra nutrition, consider adding spinach or zucchini to the layers. They’ll blend beautifully with the mushrooms and ricotta.
- Garnish for Presentation: A sprinkle of fresh basil or parsley not only adds color but also enhances the dish’s aroma, making it even more inviting.
- Check for Doneness: If you’re unsure if the lasagna is done, insert a knife into the center. It should slide in easily, and the cheese should be bubbly and slightly golden.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
