Name: Creamy Spinach Mushroom Lasagna Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 cups fresh spinach, washed and chopped; 2 cups mushrooms, sliced (preferably cremini or button); 3 cloves garlic, minced; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup heavy cream; 12 lasagna noodles, uncooked; 2 tablespoons olive oil; Salt, to taste; Pepper, to taste

Introduction

This creamy spinach mushroom lasagna is a delightful twist on the classic dish, combining tender sautéed mushrooms and fresh spinach with rich cheeses for a luscious, comforting meal. Perfect for family dinners or special occasions, it’s both hearty and satisfying without being heavy.

A close-up view of a three-layer lasagna slice on a white plate, each layer showing thin pasta sheets alternated with fillings. The first layer is creamy white cheese mixed with spinach that looks dark green and slightly wet, and slices of brown mushrooms. The second layer is another pasta sheet topped with the same creamy mixture of white cheese, dark green spinach, and brown mushrooms. The top layer is a smooth, golden-brown melted cheese with some herb pieces sprinkled on top, creating a slightly bubbly texture. The background is a white marbled surface with some blurred green leaves in the distance. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Heat olive oil in a large skillet over medium heat and sauté the sliced mushrooms until golden brown, about 5 to 7 minutes.
Step 2: Add the minced garlic to the skillet and sauté for another 1 to 2 minutes until fragrant. Season with salt and pepper.
Step 3: Add the chopped spinach to the skillet and cook until wilted, about 3 to 4 minutes. Mix well with the mushrooms and set aside.
Step 4: In a mixing bowl, combine ricotta cheese, heavy cream, and half of the grated Parmesan cheese. Stir until smooth and season with salt and pepper to taste.
Step 5: 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, then add a layer of lasagna noodles.
Step 6: Spread half of the spinach and mushroom mixture over the noodles, followed by a layer of shredded mozzarella cheese.
Step 7: Repeat the layers: ricotta mixture, noodles, remaining spinach and mushrooms, and mozzarella cheese.
Step 8: Finish with a final layer of noodles, the remaining ricotta mixture, and top with the rest of the mozzarella and Parmesan cheese.
Step 9: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Step 10: Remove the foil and bake for an additional 15 to 20 minutes until the cheese is golden brown and bubbly. Let the lasagna rest for 10 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the ricotta mixture.
Use no-boil lasagna noodles to save time, but adjust layering as they absorb more moisture.
Try adding caramelized onions or roasted red peppers for a different vegetable twist.
Substitute heavy cream with half-and-half for a lighter version, but the texture will be slightly less rich.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F (175°C) oven until heated through.

How to Serve

A close-up view of a four-layer lasagna piece stacked neatly on a white plate, resting on a white marbled surface. Each layer alternates with wide, flat, pale-yellow pasta sheets and a creamy filling made of white cheese, green spinach leaves, and brown mushroom slices. The top layer has melted, golden-brown cheese with small browned spots and is sprinkled with chopped fresh green herbs. The edges of the lasagna show melted cheese slightly oozing out. In the background, a silver fork is visible beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the baking time if baking from cold.

Do I need to cook the lasagna noodles before assembling?

This recipe uses uncooked noodles that soften during baking. If you prefer, you can pre-cook the noodles according to package instructions, but it’s not necessary for no-boil noodles.

Creamy Spinach Mushroom Lasagna Recipe

Print Recipe

★★★★★

4.5 from 764 reviews

This Creamy Spinach Mushroom Lasagna is a delightful vegetarian Italian dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, and a rich ricotta and cream cheese mixture, all topped with gooey mozzarella and Parmesan. Baked to golden perfection, it offers a comforting and flavorful meal perfect for family dinners or special occasions.

Author: zara
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

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 shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream

Pantry

12 lasagna noodles, uncooked
2 tablespoons olive oil
Salt, to taste
Pepper, to taste

Instructions

Sauté mushrooms: Heat olive oil in a large skillet over medium heat and sauté the sliced mushrooms for 5-7 minutes until they turn golden brown.
Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
Cook spinach: Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted. Combine thoroughly with the mushrooms and set aside.
Prepare ricotta mixture: In a mixing bowl, blend ricotta cheese, heavy cream, and half of the grated Parmesan cheese until smooth. Season with salt and pepper as desired.
Assemble first layers: Spread a thin layer of the ricotta mixture at the bottom of a 9×13 inch baking dish, then add a layer of lasagna noodles on top.
Layer vegetables and cheese: Add half of the spinach and mushroom mixture over the noodles, then sprinkle with mozzarella cheese.
Repeat layers: Add another layer of ricotta mixture, noodles, the remaining spinach and mushrooms, and top with mozzarella again.
Top with final layer: Place a final layer of noodles, spread the remaining ricotta mixture on top, and finish with the rest of the mozzarella and Parmesan cheese.
Bake covered: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
Bake uncovered: Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden brown.
Rest and serve: Let the lasagna rest for about 10 minutes before slicing and serving to allow it to set.

Notes

You can substitute cremini or button mushrooms with portobello for a deeper flavor.
Make sure to adjust salt carefully as the cheeses and Parmesan add saltiness.
Allowing the lasagna to rest after baking helps it hold together when sliced.
For easier slicing, use a sharp serrated knife and wipe between cuts.
This dish can be prepared a day ahead and refrigerated before baking to enhance flavors.
Gluten-free lasagna noodles can be used for a gluten-free version.

Keywords: spinach mushroom lasagna, creamy lasagna, vegetarian Italian lasagna, baked lasagna recipe, spinach mushroom pasta bake