Description
This Creamy Spinach & Mushroom Lasagna is a comforting and delicious vegetarian dish featuring layers of tender lasagna noodles, sautéed spinach and mushrooms, a blend of ricotta, mozzarella, and Parmesan cheeses, all enveloped in a rich Alfredo sauce. Baked to perfection with a golden bubbly topping, it’s a perfect meal for family dinners or special occasions.
Ingredients
Scale
Lasagna
- 12 lasagna noodles, cooked
- 3 cups Alfredo sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Vegetable Mixture
- 10 oz fresh spinach
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prep Spinach & Mushrooms: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sliced mushrooms and cook for 5-6 minutes until softened. Add fresh spinach and cook until wilted. Season the mixture with salt and pepper, then set aside to cool slightly.
- Layer Lasagna: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread a thin layer of Alfredo sauce on the bottom. Arrange 3 cooked lasagna noodles over the sauce. Spread a portion of the spinach and mushroom mixture evenly over the noodles. Dollop and spread some ricotta cheese on top, then sprinkle with shredded mozzarella and grated Parmesan. Repeat the layering process until all ingredients are used, finishing with a layer of Alfredo sauce and a final sprinkle of mozzarella cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the top is golden and bubbly.
- Serve: Remove the lasagna from the oven and allow it to cool for 5 minutes. Garnish with freshly chopped parsley before slicing and serving. Enjoy your creamy spinach and mushroom lasagna!
Notes
- Be sure to cook the lasagna noodles al dente to prevent them from becoming mushy after baking.
- You can substitute fresh spinach with frozen spinach, just make sure to thaw and drain excess water before using.
- For a lighter version, use part-skim ricotta and reduced-fat mozzarella cheese.
- This recipe can be prepared a day ahead and refrigerated; bake just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
