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- 9 lasagna noodles - 2 cups fresh spinach, roughly chopped - 2 cups mushrooms, thinly sliced (cremini or button) - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1 cup Parmesan cheese, finely grated - 2 cups marinara sauce - 1 tablespoon extra virgin olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) Gathering these ingredients makes the cooking fun and easy. Each one brings a unique flavor. The lasagna noodles create layers of goodness. Spinach adds freshness and color. Mushrooms bring a savory depth. Ricotta, mozzarella, and Parmesan combine for a creamy, cheesy delight. You can choose cremini or button mushrooms based on your taste. Marinara sauce adds a tangy touch. Olive oil helps sauté the garlic and mushrooms. Fresh herbs like oregano and basil enhance the flavors. Don't forget salt and pepper to balance everything. If you like heat, sprinkle in red pepper flakes. This dish is not just tasty; it is also healthy. Spinach is rich in nutrients, while mushrooms provide fiber. With these ingredients, you will create a comforting, flavorful meal. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). - Cook 9 lasagna noodles until they are al dente. Drain and set them aside. - In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. - Add 2 cloves of minced garlic. Sauté for about 1 minute until fragrant. - Next, add 2 cups of thinly sliced mushrooms. Stir and cook for 5-7 minutes until tender. - Add 2 cups of roughly chopped spinach. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. - Season with salt and pepper to taste. If you like heat, add 1/2 teaspoon of red pepper flakes. Sauté for 2-3 minutes until the spinach wilts. Remove from heat. - Spread a thin layer of 2 cups of marinara sauce on the bottom of a 9x13 inch baking dish. - Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over these noodles. - Add half of the spinach and mushroom mix, then sprinkle on some shredded mozzarella cheese. - Repeat the layers: add more marinara sauce, 3 noodles, the rest of the ricotta, the remaining spinach and mushroom mix, and another sprinkle of mozzarella. - For the final layer, place the last 3 noodles on top. Cover with the remaining marinara sauce, and sprinkle the rest of the mozzarella and grated Parmesan cheese. - Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. - After 25 minutes, carefully remove the foil. Bake for another 15 minutes until the cheese is golden and bubbly. - Remove the lasagna from the oven. Let it set for 10 minutes before cutting. This resting time makes serving easier. To cook your noodles without them sticking, use plenty of water. Add a bit of salt to the water for flavor. Stir the noodles often while they cook. This helps keep them separate. Once they are al dente, drain them well. Lay them flat on greased parchment paper to prevent sticking. For a creamy filling, mix ricotta cheese with a pinch of salt and pepper. Blend until smooth. You can also add a splash of milk if needed. This adds extra creaminess and makes it easy to spread. To boost flavor, consider adding more herbs. Fresh parsley or thyme can brighten the dish. A dash of nutmeg adds warmth to the spinach. If you like heat, increase the red pepper flakes. Pair your lasagna with a light side salad. A simple mix of greens, cucumbers, and a lemon vinaigrette works well. The fresh taste balances the rich lasagna. For a beautiful serving, cut the lasagna into neat squares. Serve on individual plates for a nice touch. Garnish each slice with fresh basil or parsley for color. Best sides include garlic bread or a light salad. These complement the lasagna’s rich flavors. You can also serve a glass of red wine for a lovely pairing. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms will enhance the flavor and texture of your lasagna, making it more vibrant and delicious. Layering Technique: Ensure you spread the ricotta and spinach mixture evenly to avoid dry spots and achieve a well-balanced flavor in each bite. Resting Time: Allowing the lasagna to rest for 10 minutes after baking helps the layers set, making it easier to slice and serve. Adding Depth of Flavor: Consider adding a splash of white wine to the mushroom mixture while cooking for an extra layer of richness. {{image_4}} To make your creamy spinach mushroom lasagna gluten-free, use gluten-free lasagna noodles. These noodles cook just like regular ones. Check the package for cooking times, as they may vary. For a vegan version, swap out the ricotta and mozzarella. Use cashew cheese or tofu mixed with nutritional yeast. This creates a creamy texture and adds flavor. You can also use vegan cheese for the mozzarella layer. If you want to add protein, try chicken or sausage. Cook them in the skillet before adding the mushrooms. This will make your dish heartier. You can also mix in other vegetables. Zucchini, bell peppers, or kale work well. They add color and extra nutrition. Just sauté them with the mushrooms and spinach. Get creative with your sauce! Instead of marinara, use pesto or Alfredo. Pesto adds a fresh herb flavor, while Alfredo gives a rich creaminess. You can also experiment with cheese blends. Try using gouda or fontina for a unique taste. Mixing different cheeses will add depth to your lasagna. To store leftover lasagna, let it cool first. Once cooled, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. When you’re ready to eat, simply reheat it in the oven or microwave. You can freeze lasagna either before or after baking. If you freeze it before baking, assemble it as usual. Then, cover it tightly with plastic wrap and foil. This helps prevent freezer burn. It can last up to three months in the freezer. To freeze after baking, let it cool completely. Wrap it well in plastic wrap and foil, then freeze. When you’re ready to enjoy, thaw it in the fridge overnight. Bake it at 375°F until heated through, about 25-30 minutes. Lasagna stays fresh for a few days in the fridge. If stored properly, it can last about three days. In the freezer, it remains good for around three months. Always check for any signs of spoilage before eating. Enjoy your creamy spinach mushroom lasagna at its best! How long should I bake the lasagna? Bake the lasagna for a total of 40 minutes. First, cover it with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes. This ensures the cheese gets golden and bubbly. Can I make creamy spinach mushroom lasagna in advance? Yes, you can prepare this lasagna ahead of time. Assemble it fully, then cover it tightly. Store it in the fridge for up to two days before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge. What are the calories and nutrition facts per serving? Each serving has about 400 calories. It contains 20 grams of protein and 25 grams of fat. The rich cheese and creamy filling make it a filling meal. Is this dish suitable for a vegetarian diet? Yes, this dish is perfect for vegetarians. It has no meat and is packed with nutrients from spinach and mushrooms. How to fix a watery lasagna? If your lasagna turns out watery, try these tips. First, make sure to drain the mushrooms well after cooking. You can also use less marinara sauce. Lastly, let the lasagna sit for a few minutes after baking. This helps it firm up. What can I substitute for ricotta cheese? If you need a substitute for ricotta, try cottage cheese. Blend it for a smoother texture. You can also use cream cheese or Greek yogurt for a different taste and creaminess. This creamy spinach mushroom lasagna is a delight. You learned about key ingredients and simple steps to make it. The tips provided will help you avoid common pitfalls and enhance flavors. You can even modify the recipe to suit different diets or tastes. Proper storage info ensures your leftovers stay fresh. Enjoy testing out variations and impressing family or friends. Cooking should be fun and delicious, and this lasagna is both! Happy cooking!

Creamy Spinach Mushroom Lasagna

A delicious and creamy lasagna layered with spinach, mushrooms, and three types of cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 9 pieces lasagna noodles
  • 2 cups fresh spinach, roughly chopped
  • 2 cups mushrooms, thinly sliced (cremini or button)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan cheese, finely grated
  • 2 cups marinara sauce
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 0.5 teaspoon red pepper flakes (optional, for heat)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Cook the lasagna noodles according to the package instructions until they reach an al dente texture. Drain them well and set aside on a clean surface or lightly greased parchment paper to prevent sticking.
  • In a large skillet over medium heat, pour in the extra virgin olive oil. Once hot, add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
  • Introduce the sliced mushrooms to the skillet, stirring frequently. Cook for 5-7 minutes until they are tender and have released their juices, becoming slightly golden.
  • Add the chopped spinach to the mushroom mixture along with the dried oregano, dried basil, and a generous pinch of salt and black pepper. If you enjoy a bit of spice, include the red pepper flakes. Sauté for an additional 2-3 minutes until the spinach has wilted. Remove from heat and set the mixture aside.
  • In a separate mixing bowl, blend together the ricotta cheese, half of the grated Parmesan, a pinch of salt, and freshly cracked black pepper, stirring until the mixture is smooth and creamy.
  • To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
  • Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over these noodles, then layer on half of the spinach and mushroom mixture, followed by a sprinkle of shredded mozzarella cheese.
  • Repeat the layering process: add a new layer of marinara sauce, another 3 noodles, the remaining ricotta, the rest of the spinach and mushroom mix, and another sprinkle of mozzarella.
  • For the final layer, add the last three noodles on top. Cover with the remaining marinara sauce, sprinkle the rest of the mozzarella cheese, and finish with the leftover grated Parmesan cheese.
  • Cover the baking dish tightly with aluminum foil, ensuring it doesn't touch the cheese. Bake in the preheated oven for 25 minutes.
  • After 25 minutes, carefully remove the foil and return the dish to the oven for an additional 15 minutes, or until the cheese topping is golden and bubbly.
  • Remove the lasagna from the oven and allow it to set for 10 minutes before slicing. This resting time helps with easier servings.

Notes

Let the lasagna rest for 10 minutes before slicing for easier servings.
Keyword cheese, lasagna, mushroom, spinach, vegetarian