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Creamy Spinach and Mushroom Lasagna

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A comforting and indulgent lasagna filled with creamy ricotta, sautéed mushrooms, and vibrant spinach, all layered with rich marinara sauce and topped with gooey mozzarella.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 10 ounces fresh spinach
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions. Drain and set aside, gently tossing them in olive oil to prevent sticking.
  3. In a large skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened (about 3-4 minutes).
  4. Add sliced mushrooms and cook until they release their moisture (about 5-7 minutes). Stir in the spinach and cook until wilted (about 2 minutes). Season with salt, pepper, and Italian seasoning.
  5. In a bowl, mix the ricotta cheese with ½ cup of Parmesan cheese and a sprinkle of salt.
  6. To assemble, spread a layer of marinara sauce at the bottom of a baking dish. Layer 3 lasagna noodles, followed by the ricotta mixture, the spinach and mushroom mixture, and a handful of mozzarella cheese. Repeat layers, finishing with noodles topped with marinara sauce.
  7. Sprinkle remaining mozzarella and Parmesan on top.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden brown.
  9. Let it cool for a few minutes before serving.

Notes

Ensure mushrooms and spinach are fully cooked to avoid a watery lasagna. Leftovers can be stored in the fridge for up to 5 days and can be frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/creamy-spinach-mushroom-lasagna/

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