Artichoke Mushroom Lasagna Recipe

Recipe By Slurrp

Artichoke Mushroom Lasagna is a delicious vegetarian dish that combines layers of lasagna noodles with a creamy artichoke and mushroom filling. The artichokes and mushrooms are saut��ed with garlic and onions, then mixed with ricotta cheese, Parmesan cheese, and fresh herbs. The lasagna is then baked until golden and bubbly, creating a comforting and satisfying meal. This recipe is perfect for a family dinner or a potluck gathering.

3.7
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Rate
Vegdiet
30minstotal
30minsPrep
1hr Cook
30m.total
30m.Prep
1hr Cook
Artichoke Mushroom Lasagna
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ingredients serve

Ingredients for Artichoke Mushroom Lasagna Recipe

  • 3/4 Lasagna Noodles
  • 0.17 tablespoon Olive Oil
  • 1/4 cloves Cloves Garlic, Minced
  • 0.08 Onion, Diced
  • 0.67 ounce Mushrooms, Sliced
  • 0.08 can Artichoke Hearts, Drained And Chopped
  • 0.17 cup Ricotta Cheese
  • 1/25 cup Grated Parmesan Cheese, Plus Extra For Topping
  • 0.08 Egg
  • 0.17 tablespoon Chopped Fresh Basil
  • 0.17 tablespoon Chopped Fresh Parsley
  • As required Salt And Pepper, To Taste
  • 0.17 cup Marinara Sauce
  • 0.08 cup Shredded Mozzarella Cheese
  • as required Fresh Basil, For Garnish

Directions: Artichoke Mushroom Lasagna Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375��F (190��C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the garlic and onions, and saut�� until softened.
  • STEP 3.Add the mushrooms and artichoke hearts to the skillet. Cook until the mushrooms have released their moisture and are golden brown.
  • STEP 4.In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, fresh herbs, salt, and pepper.
  • STEP 5.Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top.
  • STEP 6.Spread a layer of the ricotta cheese mixture over the noodles, followed by a layer of the mushroom and artichoke mixture. Repeat the layers until all the ingredients are used.
  • STEP 7.Top the lasagna with mozzarella cheese and sprinkle with additional Parmesan cheese.
  • STEP 8.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 9.Let the lasagna cool for a few minutes before serving. Garnish with fresh basil, if desired.

Cooking Tips

  • You can use no-boil lasagna noodles for this recipe to save time.
  • Feel free to add other vegetables like spinach or sun-dried tomatoes to the filling for extra flavor.
  • If you prefer a meaty lasagna, you can add cooked ground beef or Italian sausage to the mushroom and artichoke mixture.

Storage and Serving

  • Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat the lasagna in the oven at 350��F (175��C) until heated through.
  • Serve the lasagna with a side salad and garlic bread for a complete meal.
Nutrition
value
441
calories per serving
15 g Fat32 g Protein38 g Carbs16 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    32g
  • Carbs
    38g
  • Fiber
    16g

MacroNutrients

  • Carbs
    38g
  • Protein
    32g
  • Fiber
    16g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    589mg
  • Iron
    6mg
  • Vitamin A
    22mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    93mg
  • Manganese
    < 1mg
  • Phosphorus
    724mg
  • Selenium
    27mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp