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Creamy Spinach & Mushroom Lasagna

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Indulge in the ultimate comfort food with this Creamy Spinach & Mushroom Lasagna. Layers of tender pasta, sautéed spinach, earthy mushrooms, creamy ricotta, and rich Alfredo sauce make this a flavorful and hearty vegetarian dish perfect for weeknight dinners or family gatherings.

Ingredients

Scale
  1. 12 lasagna noodles, cooked
  2. 10 oz fresh spinach
  3. 8 oz mushrooms, sliced
  4. 2 cups ricotta cheese
  5. 2 cups mozzarella cheese, shredded
  6. 1 cup Parmesan cheese, grated
  7. 3 cups Alfredo sauce
  8. 2 tbsp olive oil
  9. 1 clove garlic, minced
  10. Salt and pepper, to taste
  11. Fresh parsley, chopped (for garnish)

Instructions

  • Prep Spinach & Mushrooms:
    Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms and cook until soft, about 5-6 minutes. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
  • Layer Lasagna:
    In a greased 9×13-inch baking dish, spread a thin layer of Alfredo sauce. Lay 3 lasagna noodles on top. Add some spinach-mushroom mixture, ricotta, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with a layer of Alfredo sauce and mozzarella cheese on top.
  • Bake:
    Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the lasagna is bubbly and golden.
  • Serve:
    Let the lasagna rest for 5 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

  • You can substitute Alfredo sauce with a creamy béchamel sauce for a homemade twist.
  • For added protein, layer in cooked shredded chicken or tofu crumbles.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://grandmarecipesflash.com/creamy-spinach-mushroom-lasagna/