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Creamy Spinach Mushroom Lasagna

Creamy Spinach Mushroom Lasagna for a Cozy Night In

This Creamy Spinach Mushroom Lasagna is a comforting dish that combines creamy ricotta, sautéed mushrooms, and fresh spinach, perfect for family dinners or cozy nights.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 9 sheets Lasagna Noodles gluten-free noodles can be substituted
  • 15 oz Ricotta Cheese blended cottage cheese works as an alternative
  • 1 cup Heavy Cream can be swapped with milk for a lighter option
  • 1/2 cup Parmesan Cheese nutritional yeast is a vegan alternative
  • 2 cups Mozzarella Cheese dairy-free mozzarella is also an option
For the Veggie Filling
  • 10 oz Spinach frozen spinach is a convenient choice
  • 8 oz Mushrooms sliced
  • 3 cloves Garlic fresh minced or garlic powder can be used
For Cooking
  • 2 tbsp Olive Oil can be replaced with butter or any neutral oil
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Large Skillet
  • Mixing bowl
  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease your baking dish lightly for easy release after baking.
  2. Heat a tablespoon of olive oil in a large skillet and sauté sliced mushrooms for 5-7 minutes until golden brown. Add minced garlic and sauté for 1-2 more minutes.
  3. Add chopped spinach to the skillet and sauté for 3-4 minutes until wilted. Combine the spinach with the sautéed mushrooms.
  4. In a mixing bowl, combine ricotta cheese, heavy cream, and half of the grated Parmesan cheese. Stir well and season with salt and pepper.
  5. In your greased baking dish, start layering with the ricotta mixture, then a layer of lasagna noodles, followed by the spinach-mushroom mixture, and a sprinkle of mozzarella. Repeat until all ingredients are used, finishing with noodles, remaining ricotta, mozzarella, and Parmesan.
  6. Cover with aluminum foil and bake for 25 minutes. This helps steam the layers.
  7. Remove the foil and bake uncovered for an additional 15-20 minutes until bubbly and golden brown.
  8. Let the lasagna rest for 10-15 minutes before serving for easier slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 36gProtein: 18gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 350mgIron: 2mg

Notes

Sauté mushrooms until golden brown for the best flavor. Resting the lasagna helps it set before slicing. You can prep the lasagna a day ahead and bake it before serving.

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