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- 2 tablespoons olive oil
- 1 medium onion (70 grams or 3/4 cup), finely diced
- 2 1/2 cups chopped cremini mushrooms (8 ounces or 225 grams)
- 1 garlic clove, minced
- 12 ounces (340 grams or two 6-ounce bags) fresh spinach leaves, rinsed
- 3/4 teaspoon kosher salt, or to taste
- 2 cups (425 grams or 15-ounce container) ricotta cheese, can substitute cottage cheese
- 2 large eggs, beaten
- 1/4 teaspoon freshly ground black pepper
- 3 cups (680 grams or 24-ounce jar) marinara sauce, see our homemade marinara sauce recipe
- 12 no-boil lasagna noodles (or use regular lasagna noodles that have been cooked)
- 1 cup (3 ounces or 85 grams) grated parmesan cheese
- 2 cups (8 ounces or 225 grams) shredded mozzarella cheese
View Full Recipe at Inspired Taste
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 443g | |
| Calories 481 | |
| Calories from Fat 330 | 69% |
| Total Fat 37.14g | 46% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1900mg | 79% |
| Potassium 1240mg | 35% |
| Total Carbs 19.9g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 8.61g | 6% |
| Protein 18.99g | 30% |
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