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Creamy Spinach & Mushroom Lasagna

This Creamy Spinach & Mushroom Lasagna is a rich and comforting dish, layering pasta sheets with a creamy sauce, sautéed mushrooms, and fresh spinach. It’s perfect for a hearty dinner and is both vegetarian and indulgent.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 380 kcal

Equipment

  • 1 large pot
  • 1 sauté pan
  • 1 mixing bowl
  • 1 whisk
  • 1 baking dish (9x13 inches)
  • 1 aluminum foil
  • 1 spoon or spatula

Ingredients
  

  • 9 pieces lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 16 ounces mushrooms, sliced
  • 5 cups fresh spinach
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups heavy cream You can substitute with a lighter alternative for less creaminess.
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste black pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles in a large pot of boiling salted water according to package instructions. Drain and set aside.
  • In a sauté pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
  • Add the sliced mushrooms to the pan and cook until they are softened, about 5-7 minutes. Stir in the fresh spinach and cook until wilted. Season with salt, black pepper, and dried oregano. Remove from heat.
  • In a mixing bowl, combine ricotta cheese, Parmesan cheese, heavy cream, salt, and black pepper. Mix until well combined.
  • To assemble the lasagna, spread a thin layer of the ricotta mixture on the bottom of a baking dish. Layer 3 lasagna noodles on top, followed by half of the spinach and mushroom mixture, and half of the remaining ricotta mixture. Repeat the layers, finishing with the last 3 noodles.
  • Pour any remaining ricotta mixture on top and sprinkle with shredded mozzarella cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
  • Allow the lasagna to cool for about 10 minutes before slicing and serving.

Notes

For added flavor, consider adding some crushed red pepper flakes or fresh herbs like basil or parsley.
You can substitute the heavy cream with a lighter alternative, but the creaminess will decrease.
Leftovers can be stored in the refrigerator for up to three days and reheat well in the oven or microwave.