Ingredients
For the Sauce:
2 tbsp extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, minced
10 oz mushrooms, sliced
10 oz fresh spinach leaves
1/2 cup sun-dried tomatoes, chopped
2 cups ricotta cheese (or a mix of ricotta and crumbled feta for a Mediterranean twist)
1 cup plain Greek yogurt (instead of heavy cream)
1/2 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and black pepper to taste
For the Lasagna:
9-12 whole wheat or spinach lasagna sheets (fresh or no-boil)
1 cup artichoke hearts, chopped (optional for more Mediterranean flavor)
2 cups shredded mozzarella cheese (or a mix of mozzarella and kasseri cheese)
1/2 cup grated Parmesan cheese (for topping)
Instructions
- Prepare the Sauce
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the mushrooms and cook until tender and their liquid has evaporated.
Toss in the fresh spinach and sun-dried tomatoes, and sauté until the spinach is wilted.
Lower the heat and stir in ricotta, Greek yogurt, Parmesan, oregano, and thyme. Mix until smooth and creamy.
Season with salt and black pepper to taste. Set aside. - Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Spread a thin layer of the creamy sauce on the bottom of a 9×13-inch baking dish.
Add a layer of lasagna sheets.
Spread more sauce on top, followed by artichoke hearts (if using) and a sprinkle of shredded cheese.
Repeat the layers until you’ve used all the ingredients, finishing with a layer of sauce topped with mozzarella and Parmesan. - Bake
Cover the lasagna with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly. - Serve
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley and enjoy this Mediterranean twist!