Description
This creamy spinach mushroom lasagna combines rich, earthy flavors with layers of vibrant greens and gooey cheese, making it a comforting dish perfect for dinner. Easy to prepare, it’s an impressive meal for family and guests alike. Customize it with your favorite vegetables or proteins for a personal touch. Ideal for chilly evenings, this lasagna will warm your soul and delight your taste buds with every bite. Perfect for those seeking a delicious, satisfying dinner option that’s also versatile and inviting.
Ingredients
- Lasagna noodles, traditional or no-boil
- Fresh spinach, vibrant leaves
- Mushrooms, button or cremini
- Ricotta cheese, whole milk
- Mozzarella cheese, shredded, low-moisture
- Parmesan cheese, freshly grated
- Garlic, fresh cloves
- Olive oil, good-quality
- Vegetable broth
- Dried Italian herbs, mix of basil, oregano, and thyme
- Agar-agar, optional ingredient
Instructions
- Preheat your oven to 375°F (190°C).
- If using traditional lasagna noodles, cook them according to package directions until al dente.
- Drain the noodles and lay them flat on parchment paper to prevent sticking.
- In a large skillet over medium heat, add two tablespoons of olive oil.
- Once hot, toss in minced garlic and sauté until fragrant, about one minute.
- Add sliced mushrooms and cook until they release their moisture, about 5-7 minutes.
- Stir in fresh spinach until wilted.
- Pour in half a cup of vegetable broth and cook until combined.
- Season with salt, pepper, and dried herbs, then remove from heat.
Notes
Storage: Allow the lasagna to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, freeze the lasagna for up to 2 months. To freeze, ensure it’s well-wrapped and store in an airtight container.
Reheating: To reheat refrigerated lasagna, preheat your oven to 350°F (175°C) and cover the dish with aluminum foil to prevent drying out. Heat for about 25-30 minutes, or until warmed through. For frozen lasagna, thaw overnight in the refrigerator before reheating, or bake from frozen at 375°F (190°C) for 60-75 minutes, removing the foil for the last 15 minutes.
Serving: Let the lasagna rest for about 10 minutes after removing it from the oven to set. Cut into squares using a sharp knife for clean slices. Serve with a simple side salad or garlic bread, and garnish with additional grated Parmesan and fresh herbs for added flavor.
Chef’s Tip: For an extra creamy texture, mix a little agar-agar with the ricotta cheese before layering it in the lasagna. This not only enhances the creaminess but also helps the layers hold together better when serving. Additionally, using a mix of button and cremini mushrooms adds depth of flavor to the dish.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 0
- Protein: 15g
- Cholesterol: 0