Jessie's Famous Portobello Mushroom Lasagna

Ingredients:

• 9 lasagna noodles, cooked according to package instructions
• 2 cups Portobello mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions: 

• Preheat the oven to 375°F (190°C).
• In a skillet, sauté the diced onion and minced garlic until the onion turns translucent.

• Add the sliced Portobello mushrooms to the skillet and cook until they’re tender and any excess moisture evaporates. Season with salt, pepper, dried oregano, and dried basil.

Set aside

• In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix well

Assemble the lasagna

• Spread a thin layer of marinara sauce on the bottom of a baking dish. Place three cooked lasagna noodles on top.
• Spread half of the ricotta cheese mixture over the noodles. Top with half of the cooked Portobello mushroom mixture.
• Add another layer of marinara sauce, followed by three more lasagna noodles.
• Repeat the layering process: spread the remaining ricotta cheese mixture, cooked Portobello mushrooms, and marinara sauce.
• Place the final layer of three lasagna noodles, cover with marinara sauce, and sprinkle the remaining shredded mozzarella and grated Parmesan cheeses on top.

Cooking Time

• Cover the baking dish with aluminum foil and bake in the
• Preheated oven for 25 minutes.
• Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
• Garnish with freshly chopped parsley before serving.

Serve & Enjoy