Description
Layers of creamy goodness define this Easy Creamy Spinach and Mushroom Lasagna, featuring rich mushrooms and vibrant spinach nestled between tender pasta sheets. Topped with a golden cheese crust, this dish is quick to make and perfect for weeknight dinners or special occasions. Its unique flavor profile and stunning presentation will impress anyone at the table. Versatile and customizable, feel free to add your favorite herbs or cheeses for a personal touch. This comforting meal is sure to become a family favorite.
Ingredients
- 1 package lasagna noodles, oven-ready
- 4 cups fresh spinach, rinsed
- 2 cups mushrooms, sliced
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese, finely grated
- 3 cloves garlic, minced
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon dried Italian herbs, mixed (basil, oregano, thyme)
- salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Drizzle 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cups of sliced mushrooms and 3 cloves of minced garlic to the skillet.
- Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Fold in 4 cups of fresh spinach until wilted.
- Season the mixture with salt, pepper, and a teaspoon each of dried basil and oregano.
- In a mixing bowl, combine 15 ounces of ricotta cheese with 1 cup of shredded mozzarella cheese.
- Mix the ricotta and mozzarella until well combined.
- Start layering the lasagna by spreading a thin layer of the vegetable mixture in the bottom of a baking dish.
- Place a layer of lasagna noodles on top of the vegetable mixture.
- Spread half of the ricotta mixture over the noodles.
- Add another layer of the vegetable mixture on top of the ricotta.
- Sprinkle some grated Parmesan cheese over the vegetable layer.
- Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna cool for a few minutes before slicing and serving.
Notes
Storage: Once cooled, store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions wrapped in plastic wrap and then placed in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat refrigerated lasagna, preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish, cover with aluminum foil, and heat for about 20-30 minutes, or until warmed through. For frozen lasagna, thaw first and then follow the same reheating instructions.
Serving: Serve the lasagna hot, garnished with fresh basil or parsley for added flavor and presentation. Pair it with a simple green salad and garlic bread for a complete meal.
Chef’s Tip: For extra creaminess, consider adding a layer of béchamel sauce or a mixture of cream and milk between the layers. This will enhance the texture and richness of your lasagna.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 0
- Sodium: 480mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 0
- Protein: 12g
- Cholesterol: 0