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To make Creamy Spinach Mushroom Lasagna, gather these ingredients: - 9 lasagna noodles - 2 cups fresh spinach, roughly chopped - 1 cup mushrooms, sliced - 1 small onion, finely diced - 2 cloves garlic, minced - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups marinara sauce - 1 cup heavy cream - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 2 tablespoons olive oil You can swap some ingredients for different flavors or dietary needs: - Use no-boil lasagna noodles for quicker prep. - Swap spinach for kale or Swiss chard. - Use any mushroom type, like portobello or shiitake. - Replace ricotta with cottage cheese for a lighter option. - Try Greek yogurt instead of heavy cream for less fat. - If you prefer a dairy-free version, use vegan cheese. One serving of this lasagna contains: - Calories: Approximately 450 - Protein: 25g - Carbohydrates: 40g - Fat: 25g - Fiber: 3g This dish offers a balance of protein and carbs. The veggies add vitamins and minerals, making it a comforting yet nourishing meal. {{ingredient_image_2}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once the water boils, add the lasagna noodles. Cook them as per the package instructions. Aim for al dente, which means they should be firm but not hard. Drain the noodles and lay them flat on a parchment-lined baking sheet. This step keeps them from sticking together. In a large skillet, heat two tablespoons of olive oil over medium heat. Add one small diced onion and cook for about two to three minutes. Wait until the onion turns translucent. Next, add two minced garlic cloves and one cup of sliced mushrooms. Cook this mixture for about five minutes or until the mushrooms turn golden brown. Now, toss in two cups of roughly chopped spinach. Stir until the spinach wilts, which should take about two minutes. Season with salt, pepper, and one teaspoon of Italian seasoning. Grab a medium bowl and combine two cups of ricotta cheese with one cup of heavy cream. Mix until the texture is smooth and creamy. Add half of the one cup of grated Parmesan cheese to this mix. Season with a little salt and pepper according to your taste. This creamy mix will add richness to your lasagna. In a 9x13 inch baking dish, start layering. Spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles over the sauce. Next, spread half of the ricotta mixture on top of the noodles. Then add half of your sautéed spinach and mushroom mixture. Spoon one-third of the remaining marinara sauce over this. Top it with a third of one cup of shredded mozzarella cheese. Repeat this layering: more noodles, the rest of the ricotta, the remaining veggies, more sauce, and finish with the last layer of noodles. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil. This step prevents the cheese from over-browning. Bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. You want the cheese to be bubbly and golden brown. After baking, let the lasagna cool for about ten minutes. This resting time helps the layers set up. When you slice it, the layers will hold better. Serve the lasagna warm. For a nice touch, sprinkle some fresh basil on top for added flavor and color. Enjoy your delicious, creamy spinach mushroom lasagna! Layering is key to a great lasagna. Start with sauce at the bottom. This keeps the noodles moist. Use three noodles for each layer. Spread the ricotta mix evenly. Add the sautéed veggies next. Keep repeating this until you reach the top. Finish with sauce and cheese for a tasty crust. To prevent noodles from sticking, rinse them after cooking. Spread them flat on parchment paper. You can also drizzle olive oil on them. This adds flavor and helps keep them separate. Be careful not to overcrowd them in the pot. Stir gently while cooking to avoid clumping. You can boost the flavor of the lasagna easily. Add more garlic for depth. Fresh herbs like basil or parsley can brighten it up. Consider using a mix of cheese, like feta or goat cheese. For a little heat, sprinkle in red pepper flakes. These small changes can make a big difference in taste. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and mushrooms to enhance the flavor and texture of your lasagna. Layering Technique: Ensure your layers are even to create a balanced taste and texture in every bite. Rest Before Serving: Allow the lasagna to cool for about 10 minutes after baking to help the layers set, making it easier to slice. Customize Your Cheese: Feel free to mix different types of cheese for added flavor; smoked mozzarella or goat cheese can add a unique twist. {{image_4}} You can make this lasagna gluten-free easily. Use gluten-free lasagna noodles instead of regular ones. Look for brands that cook well and hold their shape. You might need to adjust cooking times. This small change keeps the taste and texture great. For a vegan version, swap out the dairy ingredients. Use cashew cream or tofu for the ricotta. Nutritional yeast adds a cheesy flavor. Choose vegan mozzarella for a delicious melt. You can also use vegetable broth instead of heavy cream for a lighter option. Feel free to get creative with your veggies. You can add bell peppers, zucchini, or kale for more flavor. Think about adding cooked lentils or chickpeas for extra protein. They blend well and keep the dish hearty. Mix and match to find your perfect combo! Store your lasagna leftovers in an airtight container. This keeps it fresh and tasty. Let the lasagna cool to room temperature first. Then, cover it tightly. It can last in the fridge for about 3 to 5 days. To reheat, preheat your oven to 350°F (175°C). Place your lasagna in an oven-safe dish. Cover with foil to keep it moist. Heat for about 20 to 25 minutes. You can also use a microwave. Heat individual portions for 2 to 3 minutes, checking every minute. To freeze, cut your lasagna into slices. Wrap each slice in plastic wrap. Then place them in a freezer-safe bag. This way, you can enjoy them later. It can stay fresh in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat as needed. Yes, you can make this lasagna ahead of time. Prepare it up to the baking step. Cover it tightly and store it in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since it will be cold. Leftovers can last in the fridge for about 3 to 5 days. Be sure to store them in an airtight container. If you want to enjoy it longer, freezing is a great option. I love serving a fresh salad with my lasagna. A simple mixed greens salad or a Caesar salad pairs nicely. Garlic bread is also a great side to soak up the creamy sauce. Absolutely! You can mix and match cheeses. Try using goat cheese for a tangy twist or fontina for a rich flavor. Just keep in mind the melting properties of the cheese you choose. If you need a substitute for ricotta, use cottage cheese or cream cheese. Blend them well to achieve a smoother texture. Another option is to use a vegan cream cheese for a dairy-free version. You learned how to make creamy spinach mushroom lasagna with ease. We covered key ingredients, step-by-step cooking, and tips for perfect layers. You can customize this dish with gluten-free or vegan options. Plus, you now know how to store or reheat leftovers properly. This lasagna is not just a meal; it’s a tasty way to enjoy veggies. I hope you feel ready and inspired to create this dish for your next dinner. Enjoy every bite!

Creamy Spinach Mushroom Lasagna

A delicious and creamy lasagna filled with spinach, mushrooms, and three types of cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 9 noodles lasagna
  • 2 cups fresh spinach, roughly chopped
  • 1 cup mushrooms, sliced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • Cook the Lasagna Noodles: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain the noodles and lay them flat on a parchment-lined baking sheet to prevent sticking.
  • Sauté the Vegetables: In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 2-3 minutes until they become translucent and fragrant. Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms are golden brown. Add the chopped spinach and cook just until wilted, about 2 minutes. Season the mixture with salt, pepper, and Italian seasoning, then remove from heat.
  • Prepare the Cream Sauce: In a medium-sized mixing bowl, combine the ricotta cheese, heavy cream, and half of the grated Parmesan cheese. Mix well until smooth and creamy, then season with salt and pepper according to your taste preference.
  • Layer the Lasagna: In a 9x13 inch baking dish, start by spreading a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles over the sauce. Spread half of the ricotta cream mixture evenly over the noodles, followed by half of the sautéed mushroom and spinach mixture. Spoon 1/3 of the remaining marinara sauce over the top and sprinkle with a third of the shredded mozzarella cheese. Repeat the layering process: more noodles, the remaining ricotta mixture, the remaining vegetable mixture, more marinara sauce, and finish with the last layer of noodles on top.
  • Finish the Layers: Pour the rest of the marinara sauce over the top noodles, ensuring they are well covered. Then sprinkle the remaining mozzarella cheese and the remaining grated Parmesan cheese evenly across the top.
  • Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil to prevent over-browning. Bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Cool and Serve: Once baked, remove the lasagna from the oven and let it cool for about 10 minutes before slicing. This resting time helps the layers set, making it easier to serve. Enjoy the lasagna warm, and for an extra touch, serve with a sprinkle of chopped fresh basil on top.

Notes

Let the lasagna cool for a few minutes before slicing for easier serving.
Keyword cheese, creamy, lasagna, mushrooms, spinach