🍽️Mushroom Lasagna (8x8 baking pan)

Vegetarian Version Ingredients:

• 1 package lasagna noodles (regular or no-boil)
• 16 oz baby bella mushrooms, sliced
• 10 oz fresh spinach
• 15 oz ricotta cheese
• 16 oz mozzarella cheese, shredded (divided)
• 1/2 cup grated parmesan cheese
• 1 jar Truff brand tomato sauce
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 egg (optional, to bind ricotta mixture)

Beef Version Ingredients:

• 1 package lasagna noodles (regular or no-boil)
• 1 lb ground beef
• 10 oz fresh spinach
• 15 oz ricotta cheese
• 16 oz mozzarella cheese, shredded (divided)
• 1/2 cup grated parmesan cheese
• 1 jar Truff brand tomato sauce
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 egg (optional, to bind ricotta mixture)

Vegetarian Instructions:

1. Preheat oven to 375°F.
2. If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside. (Skip this step if using no-boil noodles)
3. In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 3-4 minutes.
4. Add garlic and mushrooms, cooking until mushrooms release their moisture and begin to brown, about 5-7 minutes.
5. Add spinach in batches, stirring until wilted. Season with salt and pepper. Remove from heat and set aside.
6. In a bowl, combine ricotta cheese, half of the mozzarella, 1/4 cup parmesan, dried herbs, and egg (if using). Mix well and season with salt and pepper.
7. Spread a thin layer of Truff tomato sauce on the bottom of an 8x8 baking dish.
8. Layer ingredients as follows:
   • Layer of lasagna noodles
   • 1/3 of the ricotta mixture
   • 1/3 of the mushroom-spinach mixture
   • Thin layer of tomato sauce
   • Repeat layers twice more
9. Top with remaining lasagna noodles, remaining sauce, remaining mozzarella, and parmesan cheese.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
12. Let stand for 10 minutes before serving.

Beef Version Instructions:

1. Preheat oven to 375°F.
2. If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside. (Skip this step if using no-boil noodles)
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks, about 5-7 minutes. Season with salt, pepper, and garlic powder. Drain excess fat and set aside.
4. In the same skillet, add remaining olive oil. Add onions and cook until translucent, about 3-4 minutes.
5. Add garlic and release their moisture and begin to brown, about 5-7 minutes.
6. Add spinach in batches, stirring until wilted. Season with salt and pepper.
7. Return the cooked beef to the skillet and mix with the vegetables. Remove from heat and set aside.
8. In a bowl, combine ricotta cheese, half of the mozzarella, 1/4 cup parmesan, dried herbs, and egg (if using). Mix well and season with salt and pepper.
9. Spread a thin layer of Truff tomato sauce on the bottom of an 8x8 baking dish.
10. Layer ingredients as follows:
    • Layer of lasagna noodles
    • 1/3 of the ricotta mixture
    • 1/3 of the beef-spinach mixture
    • Thin layer of tomato sauce
    • Repeat layers twice more
11. Top with remaining lasagna noodles, remaining sauce, remaining mozzarella, and parmesan cheese.
12. Cover with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
14. Let stand for 10 minutes before serving.

Notes:

• For extra flavor, add 1/4 cup white wine when cooking the mushrooms
• Can be assembled ahead and refrigerated for up to 24 hours before baking
• Freezes well for up to 3 months