Name: Creamy Spinach Mushroom Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 12 sheets lasagna noodles (uncooked); 4 cups fresh spinach (washed and chopped); 2 cups mushrooms (sliced, preferably cremini or button); 1 cup ricotta cheese; 2 cups mozzarella cheese (shredded); 1 cup Parmesan cheese (grated); 3 cloves garlic (minced); 1 cup heavy cream; 2 tablespoons olive oil; Salt (to taste); Pepper (to taste)

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Creamy Spinach Mushroom Lasagna is the ultimate comfort food. Combining tender noodles, creamy ricotta, earthy mushrooms, and fresh spinach, this dish is perfect for family gatherings, cozy dinners, or whenever you’re craving a hearty, satisfying meal. With layers of cheese and a rich, savory sauce, this vegetarian lasagna will quickly become a favorite at your dinner table.

Creamy Spinach Mushroom Lasagna

Why You’ll Love This Recipe

Rich and Creamy: The ricotta cheese and heavy cream create a luscious filling, while the combination of mozzarella and Parmesan cheeses gives it a melty, cheesy texture.
Hearty and Flavorful: Earthy mushrooms and fresh spinach add depth of flavor and make this lasagna a comforting, satisfying dish without any meat.
Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to assemble and perfect for beginners.
Versatile: Feel free to customize it by adding your favorite spices or different cheeses to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lasagna:

12 sheets lasagna noodles (uncooked)
4 cups fresh spinach (washed and chopped)
2 cups mushrooms (sliced, preferably cremini or button)
1 cup ricotta cheese
2 cups mozzarella cheese (shredded)
1 cup Parmesan cheese (grated)
3 cloves garlic (minced)
1 cup heavy cream
2 tablespoons olive oil
Salt (to taste)
Pepper (to taste)

Directions

1. Sauté the Mushrooms and Spinach:

Heat olive oil in a large skillet over medium heat.
Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Season with salt and pepper to taste.
Add chopped spinach and cook until wilted, about 3-4 minutes. Stir to combine with the mushrooms. Set aside.

2. Prepare the Ricotta Mixture:

In a mixing bowl, combine ricotta cheese, heavy cream, and half of the grated Parmesan cheese.
Mix until smooth and season with salt and pepper to taste.

3. Assemble the Lasagna:

Preheat your oven to 375°F (190°C).
In a 9×13 inch baking dish, spread a thin layer of the ricotta mixture on the bottom.
Add a layer of lasagna noodles over the ricotta mixture.
Top with half of the spinach and mushroom mixture and a layer of mozzarella cheese.
Repeat the layers: ricotta mixture, noodles, remaining spinach and mushrooms, and more mozzarella cheese.
Finish with a final layer of noodles, the remaining ricotta mixture, and top with the remaining mozzarella and Parmesan cheese.

4. Bake the Lasagna:

Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 15-20 minutes until the cheese is golden brown and bubbly.
Let the lasagna rest for 10-15 minutes before serving to allow the layers to set.

Servings and Timing

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Notes

Customization: Feel free to add your favorite herbs or spices, such as oregano, thyme, or red pepper flakes, to enhance the flavor.
Storage: Leftovers can be stored in the refrigerator for 3-4 days. This lasagna also freezes well for up to 2-3 months.
Gluten-Free Option: Use gluten-free lasagna noodles for a gluten-free version of this recipe.

Variations

Add Protein: You can add cooked ground sausage, chicken, or even tofu to the filling if you’re craving a protein boost.
Vegan Option: For a dairy-free version, use vegan ricotta, dairy-free mozzarella, and a plant-based cream alternative.
Extra Veggies: Add other vegetables such as zucchini, bell peppers, or eggplant for added nutrition and flavor.

Storage/Reheating

Storage: Store leftover lasagna in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months.
Reheat: To reheat, cover with foil and bake at 350°F (175°C) for 20 minutes or until heated through. You can also microwave individual slices for a quicker option.

FAQs

Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna a day ahead, cover it, and refrigerate it. When you’re ready to bake, simply pop it in the oven and bake as instructed.

Can I use a different type of cheese?

Absolutely! You can substitute the cheeses with your favorites. Try ricotta, cottage cheese, or a blend of your preferred hard cheeses for a different flavor profile.

How do I make this lasagna spicier?

Add some red pepper flakes, fresh chili, or a dash of hot sauce to the spinach and mushroom filling to spice things up!

Conclusion

Creamy Spinach Mushroom Lasagna is the ultimate comforting dish, bringing together earthy mushrooms, fresh spinach, and rich, creamy cheese in a warm, hearty casserole. Perfect for cozy dinners or family gatherings, this vegetarian lasagna is not only delicious but easy to make. With its layers of flavor and creamy texture, this lasagna will quickly become a family favorite and a go-to for fall and winter meals.