Free domestic shipping orders over $65
Cart 0
Your order qualifies for free shipping! You are $65 away from FREE shipping
No more products available for purchase

Pair with
A box and packet of Shop FlavCity Sleep Support Vitamin Gel Pack in purple packaging, a vanilla mint melatonin gel with phytomelatonin and L-tryptophan, no added sugar, seed oils, or fillers; supports better sleep.

Sleep Support Vitamin Gel Pack

$39.99

A box and pouch of Shop FlavCity Multivitamin Gel Pack in Orange Mango, delivering 33 essential vitamins for immune support. No added sugar, seed oils, or fillers. Shown on a white background.

Multivitamin Gel Pack

$39.99

A Shop FlavCity Immune Support Vitamin Gel Pack with orange flavor features vitamins C, D3, and zinc for antioxidant protection. The packaging displays vibrant orange slice graphics and branding consistent with the box.

Immune Support Vitamin Gel Pack

$39.99

Shop FlavCity C-Ya Later! Vitamin C

C-Ya Later! Vitamin C

$29.99

Shop FlavCity Lemon Lime Electrolyte Mix

Lemon Lime Electrolyte Mix

$44.99

Subtotal Free
Shipping & taxes calculated at checkout

Your Cart is Empty

Stock up on what your body
actually needs.

Two bags of Flavory All-in-One Protein Smoothie Powder, one in Vanilla flavor and the other Chocolate Peanut Butter, both displaying “25g protein” and “Made with Grass-Fed Whey” on the front.
Protein Smoothies
Shop FlavCity Try-It Kit: Electrolytes
Electrolytes
Five bottles of supplements and vitamins, including womens and mens multivitamin gummies, sleep support gummies, vitamin C, and a Triple Threat bottle, are arranged diagonally against a white background.
Vitamins
Shop ALL
Ricotta and Mushroom Lasagna

Ricotta and Mushroom Lasagna

Author: Bobby Parrish • Sep 22, 2025

jump to recipe

Ricotta and Mushroom Lasagna

This recipe is with main ingredient 
Prep time

20 minutes

Cook time

25 minutes

Ingredients

Instructions

  1. Preheat oven to 375 F.
  2. Preheat large sauté pan over medium heat, add 2 tbsp EVOO with the onions and mushrooms. Season with a pinch of kosher salt and a few grinds of pepper. Cook for 12 minutes then add minced garlic and cook until all ingredients are soft and translucent.
  3. While veggies are cooking, prepare the tomato cream sauce by melting the butter in a pot over medium heat. Gradually add the flour, stirring frequently so no lumps occur. Once all flour is in, continue whisking for 3-5 until mixture is medium blonde color. Slowly stir in all warm milk while continuing to whisk so mixture is smooth. Reduce heat to low and season sauce with nutmeg. Add the jar of marina sauce and stir to combine.
  4. Scoop ricotta cheese into bowl, and add the parsley, lemon zest, shot of EVVO, S&P to taste and stir together.
  5. Spread enough of the tomato cream sauce to lightly cover the bottom of a large casserole dish. Form a bottom layer with the pasta sheets. Scoop half of the ricotta mixture evenly across the sheets. Scoop half the veggie mixture across the ricotta layer then grate pecorino cheese over the entire layer. Scoop enough tomato cream sauce to cover first level, cover with pasta sheets and repeat same process with ricotta, veggie, pecorino. For final layer, place pasta sheets down, and cover with a healthy amount of tomato cream sauce and pecorino. Make sure there are no dry spots of the noodle will burn.
  6. Cover tightly with tin foil, and bake for 40 minutes. Let rest for another 30 minutes and your patience will be rewarded.