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“Cook Yourself Thin; calories per serving--337”
2hrs 27mins

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
  3. Cook until softened, about 10-12 minutes.
  4. In a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
  5. Srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
  6. Layer 4 sheets of lasagna on top, slightly overlapping.
  7. Spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
  8. Top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
  9. Cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
  10. Lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
  11. Bake, covered, until bubbly, about 45 minutes.
  12. Remove foil and increase oven temperature to 450°; cook until cheese browns, about 12 minutes.
  13. Remove from oven and let sit for 15 minutes before cutting.
  14. Serve warm and garnish with basil.

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