Go Back
Lasagna is a cherished comfort food that has been a staple in kitchens around the world for generations. With its layers of pasta, savory sauce, and a variety of fillings, it offers a satisfying meal that warms both the body and soul. Traditionally made with rich meats and hearty tomato sauce, lasagna has evolved into numerous delicious variations, accommodating different dietary preferences and tastes. One such delightful twist on this classic dish is the creamy spinach and mushroom lasagna, a vibrant vegetarian option that brings together earthy flavors and a luscious texture.

Creamy Spinach & Mushroom Lasagna

Print Recipe Pin Recipe

Ingredients
  

9 lasagna noodles

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

4 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

1 cup heavy cream

1 teaspoon dried oregano

1/2 teaspoon nutmeg

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Lasagna Noodles: In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

      Sauté Vegetables: 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.

        Prepare the Cream Sauce: 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.

          Assemble the Lasagna: 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.

            Bake: 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.

              Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh parsley and serve warm.

                Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 6