Description
This Creamy Spinach & Mushroom Lasagna is a comforting and delicious vegetarian dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, rich ricotta, mozzarella, Parmesan cheeses, and a smooth Alfredo sauce. Baked to golden perfection, it’s a perfect meal for family dinners or special occasions.
Ingredients
Scale
Lasagna Base
- 12 lasagna noodles, cooked
Vegetables
- 10 oz fresh spinach
- 8 oz mushrooms, sliced
- 1 clove garlic, minced
Cheeses
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Sauce & Seasoning
- 3 cups Alfredo sauce
- 2 tbsp olive oil
- 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 minced garlic and sauté for 1 minute until fragrant. Add sliced mushrooms and cook for 5-6 minutes until soft. Stir in fresh spinach and cook until wilted. Season the mixture with salt and pepper to taste, then set aside.
- Layer Lasagna: Grease a 9×13 inch baking dish. Spread a thin layer of Alfredo sauce on the bottom. Lay 3 cooked lasagna noodles over the sauce. Add a portion of the spinach and mushroom mixture, followed by dollops of ricotta cheese, a sprinkle of shredded mozzarella, and grated Parmesan. Repeat this layering process until all ingredients are used, finishing with a final layer of Alfredo sauce and a generous sprinkle of mozzarella cheese on top.
- Bake: Preheat the oven to 375°F (190°C). Cover the lasagna dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10-15 minutes until the top is bubbly and golden browned.
- Serve: Allow the lasagna to cool for 5 minutes before slicing. Garnish with freshly chopped parsley and serve warm for an indulgent, cheesy meal.
Notes
- Make sure to cook the lasagna noodles al dente to avoid overcooking during the baking process.
- You can substitute Alfredo sauce with homemade or store-bought white sauce based on preference.
- For a richer flavor, add some crushed red pepper flakes to the sautéed vegetables for a mild kick.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
