Description

Creamy Spinach Mushroom Lasagna is a comforting, vegetarian delight that layers rich ricotta, earthy mushrooms, and vibrant spinach between sheets of tender pasta. Perfect for family gatherings or cozy nights in, this dish promises to impress with its delicious flavor and visual appeal. Each bite offers a symphony of textures and tastes that will leave everyone asking for more.

Ingredients

Scale

9 no-boil lasagna noodles
2 cups cremini or button mushrooms, sliced
4 cups baby spinach
15 oz whole milk ricotta cheese
2 cups part-skim shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 medium onion, finely chopped
2 tbsp extra virgin olive oil
1 tsp Italian seasoning
Salt & pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, then add mushrooms; cook until browned.
Add spinach, salt, and pepper; sauté until wilted.
In a bowl, combine ricotta cheese, Italian seasoning, salt, pepper, and half of the Parmesan until creamy.
In a baking dish, spread marinara sauce on the bottom. Layer noodles followed by ricotta mixture, sautéed vegetables, and mozzarella. Repeat layers until all ingredients are used.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbling and golden brown.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (approx. 180g)
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 18g
Cholesterol: 45mg

Keywords: For a lighter option, substitute ricotta with cottage cheese. Add fresh herbs like basil or a sprinkle of nutmeg for enhanced flavors. Allow the lasagna to rest before slicing for cleaner portions.