Description
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
- 12 lasagna noodles, cooked
- 10 oz fresh spinach
- 8 oz mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cups Alfredo sauce
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 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
- Serving Size: 1/6 of lasagna
- Calories: 480
- Sugar: 42g
- Sodium: 22g
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75mg
- Fiber: 830mg
- Protein: 5g
- Cholesterol: 3g