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Creamy Spinach Mushroom Lasagna Recipe

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★★★★★

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.

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

  1. 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.
  2. Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
  3. 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.
  4. 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.
  5. 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.
  6. Layer vegetables and cheese: Add half of the spinach and mushroom mixture over the noodles, then sprinkle with mozzarella cheese.
  7. Repeat layers: Add another layer of ricotta mixture, noodles, the remaining spinach and mushrooms, and top with mozzarella again.
  8. 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.
  9. Bake covered: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
  10. Bake uncovered: Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden brown.
  11. 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

Find it online: https://zarameals.com/creamy-spinach-mushroom-lasagna-recipe/