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Creamy Spinach Mushroom Lasagna Recipe

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★★★★★

4.7 from 128 reviews

This Creamy Spinach Mushroom Lasagna is a comforting, flavorful vegetarian dish that combines tender lasagna noodles layered with sautéed spinach and mushrooms, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, all enriched with a touch of garlic and heavy cream for a luscious finish. Perfect for a cozy dinner, it offers a delightful twist on classic lasagna by highlighting fresh vegetables and creamy textures.

Ingredients

Scale

Lasagna Base

  • 12 sheets lasagna noodles (uncooked)

Vegetable Filling

  • 4 cups fresh spinach (washed and chopped)
  • 2 cups mushrooms (sliced, preferably cremini or button)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • Salt (to taste)
  • Pepper (to taste)

Cheese Mixture

  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese (shredded)
  • 1 cup Parmesan cheese (grated)
  • 1 cup heavy cream

Instructions

  1. Prepare the Vegetables: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms and cook for 5-7 minutes until tender and browned. Then add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste, then remove from heat.
  2. Make the Creamy Cheese Mixture: In a bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, and heavy cream. Stir well until smooth and creamy.
  3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish, spread a small amount of the creamy cheese mixture on the bottom. Layer lasagna noodles over the cheese, then spread a portion of the sautéed spinach and mushroom mixture on top. Add a layer of the creamy cheese mixture. Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with the remaining mozzarella cheese.
  4. Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
  5. Rest and Serve: Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing. This helps the layers set and makes it easier to serve.

Notes

  • Make sure not to overcook the spinach and mushrooms during sautéing as they will continue to cook in the oven.
  • You can substitute heavy cream with whole milk or half-and-half for a lighter version.
  • For a gluten-free option, use gluten-free lasagna noodles.
  • Letting the lasagna rest after baking makes slicing cleaner and prevents it from falling apart.
  • Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.

Keywords: Spinach Mushroom Lasagna, Creamy Lasagna, Vegetarian Lasagna, Italian Comfort Food, Mushroom Lasagna

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