Why You’ll Love This Recipe

This Creamy Spinach and Mushroom Lasagna is a comforting and delicious vegetarian dish that’s packed with flavor. Layers of tender lasagna noodles, rich and creamy spinach-mushroom filling, and gooey melted cheese make this an irresistible meal. It’s perfect for a cozy dinner, meal prep, or even a special occasion.

Ingredients

Lasagna noodles (oven-ready or regular)
Olive oil
Butter
Onion (chopped)
Garlic (minced)
Mushrooms (sliced)
Fresh spinach (or frozen, thawed and drained)
Ricotta cheese
Parmesan cheese (grated)
Mozzarella cheese (shredded)
Egg
Heavy cream or milk
Italian seasoning
Nutmeg (optional)
Salt
Black pepper
Marinara sauce

Directions

1. Cook the Noodles (if needed)

If using regular lasagna noodles, cook them according to package instructions. Drain and set aside.

2. Prepare the Spinach and Mushroom Filling

Heat olive oil and butter in a skillet over medium heat.
Add chopped onion and cook until softened.
Stir in minced garlic and sliced mushrooms, cooking until mushrooms are tender.
Add fresh spinach and cook until wilted (or stir in thawed frozen spinach).
Season with salt, black pepper, Italian seasoning, and nutmeg (if using). Remove from heat.

3. Make the Cheese Mixture

In a bowl, mix ricotta cheese, Parmesan, 1 cup mozzarella, egg, and heavy cream.
Stir in the spinach-mushroom mixture until well combined.

4. Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Layer with lasagna noodles, followed by a portion of the creamy spinach-mushroom filling.
Repeat layers, finishing with noodles, marinara sauce, and remaining mozzarella cheese on top.

5. Bake the Lasagna

Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
Let rest for 10 minutes before slicing and serving.

Variations

Gluten-Free: Use gluten-free lasagna noodles.
Extra Cheesy: Add more mozzarella between layers for an ultra-cheesy lasagna.
Spicy Twist: Add red pepper flakes to the mushroom mixture for a little heat.
Lighter Version: Use cottage cheese instead of ricotta and milk instead of heavy cream.
Meaty Option: Add cooked ground turkey or sausage for extra protein.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze before or after baking for up to 2 months.
Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions.

FAQs

Can I make this lasagna ahead of time?

Yes! Assemble it ahead and refrigerate until ready to bake.

What’s the best way to prevent watery lasagna?

Drain excess moisture from mushrooms and use well-drained spinach.

Can I use fresh pasta sheets?

Absolutely! Fresh pasta will reduce baking time slightly.

Can I add other vegetables?

Yes! Zucchini, bell peppers, or artichokes work well in this lasagna.

Can I use Alfredo sauce instead of marinara?

Yes, for a creamier version, swap marinara with Alfredo sauce.

How do I make this dish dairy-free?

Use dairy-free cheese alternatives and substitute coconut milk for heavy cream.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding.

What sides pair well with this dish?

Garlic bread, Caesar salad, or roasted vegetables make great accompaniments.

How do I know when the lasagna is done?

The cheese should be golden and bubbly, and a knife inserted should come out hot.

Can I cook this in a slow cooker?

Yes! Layer the ingredients and cook on low for 4-5 hours.

Conclusion

This Easy Creamy Spinach and Mushroom Lasagna is a delicious, comforting meal that’s perfect for any occasion. With its creamy filling and cheesy goodness, it’s sure to be a family favorite. Try it today and enjoy a homemade lasagna that’s both satisfying and easy to make!

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