Creamy Spinach & Mushroom Lasagna Recipe

Ingredients

• 9 pieces lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 0.5 cup parmesan cheese, grated
• 1 cup heavy cream
• 1 teaspoon dried oregano
• 0.5 teaspoon nutmeg
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion, and sauté until translucent, about 5 minutes. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes. Stir in the fresh spinach, cooking until wilted. Season with salt, pepper, oregano, and nutmeg, then remove from heat.
4. In a medium bowl, mix together the ricotta cheese, mozzarella cheese, heavy cream, and half of the parmesan cheese. Season with salt and pepper to taste.
5. In a 9x13 inch baking dish, spread a thin layer of the cream sauce on the bottom. Layer 3 lasagna noodles on top. Spread half of the vegetable mixture over the noodles followed by half of the cream sauce. Repeat with another layer of noodles, remaining vegetables, and cream sauce. Top with the last 3 noodles and the remaining cream sauce. Sprinkle the remaining parmesan cheese on top.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
7. Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh parsley and serve warm.