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Creamy Spinach Mushroom Lasagna Recipe

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★★★★★

4.6 from 116 reviews

This Creamy Spinach Mushroom Lasagna is a comforting and delicious vegetarian dish featuring layers of tender lasagna noodles, sautéed spinach and mushrooms, and a rich blend of ricotta, mozzarella, and parmesan cheeses combined with garlic and creamy sauce. Perfect for a hearty family dinner, it balances fresh vegetables with creamy textures and cheesy goodness.

Ingredients

Scale

Vegetables

  • 4 cups fresh spinach, washed and chopped
  • 2 cups mushrooms, sliced (preferably cremini or button)
  • 3 cloves garlic, minced

Dairy

  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 1 cup heavy cream

Others

  • 12 sheets lasagna noodles (uncooked)
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the sliced mushrooms and cook until they release their moisture and start to brown, approximately 5-7 minutes. Then, add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.
  2. Make the creamy cheese mixture: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated parmesan, and heavy cream. Stir well until smooth and creamy. Season with a pinch of salt and pepper to taste.
  3. Assemble the lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the cheese mixture on the bottom. Arrange 3-4 uncooked lasagna noodles over the cheese layer. Spread a portion of the cooked spinach and mushroom mixture evenly over the noodles. Add another layer of the cheese mixture on top. Repeat layering with noodles, spinach-mushroom mixture, and cheese mixture until all ingredients are used, finishing with a layer of noodles topped with the remaining shredded mozzarella cheese.
  4. Bake the lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
  5. Serve: Allow the lasagna to rest for about 10 minutes before slicing. This helps the layers set and makes it easier to serve. Enjoy your creamy spinach mushroom lasagna warm!

Notes

  • You can use no-boil lasagna noodles to save time as they cook in the oven during baking.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
  • Add some crushed red pepper flakes to the sautéed vegetables for a bit of heat.
  • Fresh herbs like basil or oregano can be added to the cheese mixture for extra flavor.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Keywords: spinach mushroom lasagna, creamy lasagna, vegetarian lasagna, comfort food, Italian pasta bake

Find it online: https://mjrecipe.com/creamy-spinach-mushroom-lasagna-recipe/