Basil and Mushroom Lasagna

Basil Mushroom Lasagna_Natalie Paramore

Fall, is that you? Supposedly, we are getting some cooler weather this week but I am excited because we will be heading to Boston! I have my fingers crossed that we will see lots of gorgeous leaves and of course eat all the things. I’ve made most of our meal reservations but I left a few open if you have suggestions for oysters, daytime cocktails and coffee! We snagged an Air BnB right near the Common so we can walk lots of places but we did rent a car for a day to drive up to Salem! I am so excited! We will be there on Friday the 13th so who knows what we will see! In other news, I made you this Basil and Mushroom Lasagna if you’re looking for a one pan dish this week!

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10 Minute Spinach and Ricotta Lasagna

Has life been as crazy for all of you as it has been for me lately? Busy days at work, fun events in the evenings, as well lots of new opportunities for the blog! And just what does all that mean? It means I needed a quick dish I could throw together and eat off of for a few meals. This vegetarian spinach ricotta lasagna comes together in 10 minutes and bakes in 35 minutes. Then you’re done!

The great thing about this recipe is that you can add meat if you like or use tomatoes instead of greens. Make it how you like it!

You’ll need:
No boil lasagna noodles
1 1/2 cups fresh spinach
16 oz part skim ricotta
1 cup low fat mozzarella
1 heaping tablespoon of garlic paste
1 teaspoon salt
1 teaspoon pepper

Pre hear oven to 350 degrees.

Yields six large servings.

In a mixing boil, combine the ricotta, salt, pepper and garlic paste. Set aside.

Chop the fresh spinach leaves.

Mix the chopped spinach and ricotta together.

In a small baking dish sprayed with non-stick spray, line the bottom with lasagna noodles. Break them if you need too to make them fit.

Begin layering the noodles and spinach ricotta mixture. I did three layers of noodles and spinach ricotta.

Top with the shredded mozzarella. Bake for 35 minutes or until cheese is bubbly and golden brown.

And there you have it friends, super easy lasagna. Refrigerates well so you can take it for lunch, or make ahead for dinner.

Dig in!

What is your favorite kind of lasagna?