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Creamy Spinach & Mushroom Lasagna

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A rich and comforting vegetarian lasagna featuring layers of tender noodles, sautéed mushrooms and spinach, and a creamy cheese sauce, baked to golden perfection.

Ingredients

Scale
  • 12 lasagna noodles (no cook or cooked according to package instructions)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 1/4 cup shredded mozzarella cheese, plus more for layering and topping
  • 2 tablespoons freshly grated Parmesan cheese, plus more for topping
  • 1 small egg
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly cracked black pepper, to taste
  • 1/2 tablespoon butter
  • Pinch of crushed red pepper flakes
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare the ricotta mixture by combining ricotta cheese, 1/4 cup mozzarella, 2 tablespoons Parmesan, egg, parsley, nutmeg, salt, and pepper. Stir well and set aside.
  3. Heat 1/2 tablespoon butter in a large skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened.
  4. Add fresh spinach and a pinch of crushed red pepper flakes to the skillet. Cook, stirring constantly, for 1 minute until spinach wilts. Season with salt and pepper, then transfer to a bowl and set aside.
  5. In the same skillet, heat 1 tablespoon butter over medium-high heat. Add sliced mushrooms and cook, stirring rarely, for 3-4 minutes.
  6. Add minced garlic, season with salt and pepper, and cook for 1 more minute. Remove from heat and transfer mushrooms to a separate bowl.
  7. Spread a thin layer of the ricotta mixture on the bottom of a baking dish.
  8. Layer lasagna noodles over the ricotta, then spread half the mushroom mixture, half the spinach mixture, and some shredded mozzarella on top.
  9. Repeat layers ending with noodles topped with remaining ricotta mixture, mozzarella, and Parmesan cheese.
  10. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  11. Let lasagna rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Use no-boil lasagna noodles for convenience or cook dried noodles according to package instructions. Fresh spinach wilts quickly, so add it last to avoid overcooking. This dish freezes well; reheat covered in the oven to retain moisture.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-spinach-mushroom-lasagna-6/