Description
This Creamy Spinach & Mushroom Lasagna is a deliciously comforting vegetarian dish, featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, mozzarella, Parmesan cheeses, all combined with rich Alfredo sauce and baked to bubbly perfection. Perfect for a hearty family meal or special occasion dinner.
Ingredients
Scale
Lasagna Layers
- 12 lasagna noodles, cooked
- 3 cups Alfredo sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Vegetables
- 10 oz fresh spinach
- 8 oz mushrooms, sliced
- 1 clove garlic, minced
Other
- 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 the minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook until soft and tender, about 5-6 minutes. Then add the fresh spinach and cook until wilted. Season the mixture with salt and pepper to taste. Set aside.
- Layer Lasagna: Grease a 9×13 inch baking dish. Spread a thin layer of Alfredo sauce evenly on the bottom. Arrange 3 cooked lasagna noodles on top of the sauce. Spread a portion of the sautéed spinach and mushroom mixture over the noodles, followed by dollops of ricotta cheese, then sprinkle shredded mozzarella and grated Parmesan on top. Repeat these layers until all ingredients are used, finishing with a top layer of Alfredo sauce and a sprinkle of mozzarella cheese.
- Bake: Preheat your oven to 375°F (190°C). Cover the lasagna dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 10-15 minutes until the cheese on top is melted, bubbly, and golden brown.
- Serve: Remove the lasagna from the oven and let it cool for 5 minutes to set. Garnish with freshly chopped parsley before slicing and serving for a warm, creamy, satisfying meal.
Notes
- Make sure to cook the lasagna noodles al dente so they hold up during layering and baking.
- You can substitute Alfredo sauce with a homemade white sauce if preferred.
- For a richer flavor, use a blend of mozzarella and provolone cheese.
- To save time, prepare the vegetable mixture ahead and refrigerate before assembling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
