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Creamy Spinach and Mushroom Lasagna

This delightful recipe combines layers of cheesy goodness, vibrant greens, and a creamy sauce, creating a hearty meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 9 pieces lasagna noodles You can use no-boil noodles if desired.
  • 15 ounces ricotta cheese Can substitute with cottage cheese.
  • 2 cups shredded mozzarella cheese For a flavor twist, try provolone or gouda.
  • 1 cup grated Parmesan cheese Reserve some for topping.
Vegetables and Flavorings
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 medium onion, chopped Gives sweetness and flavor to the dish.
  • 2 cloves garlic, minced Don't skip toasting for extra flavor.
  • 8 ounces mushrooms, sliced Adds earthiness to the dish.
  • 5 cups fresh spinach A vibrant and healthy addition.
Sauce
  • 2 cups marinara sauce A good quality sauce enhances the dish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions, then drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened.
  4. Add sliced mushrooms, cooking until browned. Stir in spinach until wilted. Season with salt, pepper, and Italian seasoning if using.
  5. In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese, mixing until smooth.
Assembly
  1. Spread a little marinara sauce in the bottom of a baking dish.
  2. Layer 3 lasagna noodles over the sauce, then half of the ricotta mixture, half of the spinach and mushroom mixture, a layer of mozzarella, and more marinara.
  3. Repeat the layers, finishing with noodles and topping with remaining sauce and mozzarella.
  4. Sprinkle the remaining Parmesan cheese on top.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Uncover and bake for another 15 minutes until bubbly and golden.
  3. Let it cool for a few minutes before slicing and serving.

Notes

Serve hot paired with a fresh salad and garlic bread. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.