A super filling meal that’s completely vegetarian friendly! This spinach lasagna is loaded with chopped mushrooms, ricotta cheese, and whole wheat lasagna noodles.

Ingredients

2 tablespoons salted butter
1/2 cup chopped onions
2 cups chopped mushrooms
2 tablespoons minced garlic
2 – 10z packages frozen or fresh spinach, defrosted + water squeezed out
salt + pepper to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon nutmeg
30 oz non-fat ricotta cheese
1 large egg
1/4 cup grated parmesan cheese
9 whole wheat lasagna noodles, prepared (see note)*
24 ounces store-bought marinara sauce