Decadent Creamy Spinach and Mushroom Lasagna
This lasagna is the ultimate comfort food, featuring layers of creamy ricotta, mozzarella, and savory mushrooms with fresh spinach, creating a delicious and gooey dish perfect for gatherings.
Ingredients
Lasagna Ingredients
- 9 pieces lasagna noodles Regular or gluten-free noodles
- 2 cups ricotta cheese Can swap for dairy-free options
- 2 cups mozzarella cheese, shredded Can swap for dairy-free options
- 1 cup parmesan cheese, grated Can swap for dairy-free options
- 3 cups fresh spinach Fresh spinach preferred for better flavor
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 piece onion, chopped
- 2 cups marinara sauce Ensure gluten-free if needed
- 1 teaspoon olive oil
- to taste Salt and pepper
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, drain them, and set aside.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Toss in the sliced mushrooms and cook until softened. Stir in the fresh spinach and cook until just wilted. Season with salt, pepper, and Italian seasoning.
- In a separate mixing bowl, combine the ricotta cheese with a pinch of salt and pepper.
Assembly
- In a baking dish, start with a layer of marinara sauce, followed by three noodles.
- Add half of the ricotta mixture, then half of the spinach and mushroom blend, and top with mozzarella and parmesan cheese.
- Repeat the layers, finishing with another layer of noodles topped with marinara sauce and the remaining mozzarella and parmesan.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes, slice it up, and serve!
Notes
Serve with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3-5 days, or freeze for later use.