Creamy Spinach Mushroom Lasagna

Impress your dinner guests with a delicious Creamy Spinach Mushroom Lasagna that’s packed with flavor and easy to make! This hearty dish features layers of tender lasagna noodles, fresh spinach, and scrumptious mushrooms, all enveloped in creamy ricotta and mozzarella. Follow my step-by-step guide for perfect assembly and baking tips to elevate your meal. Click through to explore the full recipe and bring this delightful lasagna to your table today!

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Ingredients

9 lasagna noodles

2 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1 cup Parmesan cheese, grated

1 cup alfredo sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.

Add the sliced mushrooms to the skillet and cook until they are tender and lightly browned, about 5 minutes.

Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with oregano, salt, and pepper. Remove from heat.

In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until well combined.

To assemble the lasagna, spread a thin layer of alfredo sauce on the bottom of a 9x13 inch baking dish.

Layer 3 lasagna noodles over the sauce, followed by half of the spinach and mushroom mixture, and dollops of the ricotta mixture.

Pour 1/3 of the remaining alfredo sauce over the ricotta, then sprinkle a bit of mozzarella cheese on top.

Repeat the layering process with another 3 lasagna noodles, the remaining spinach and mushrooms, and the remaining ricotta mixture. Pour another 1/3 of the alfredo over this layer.

Finish with the last 3 noodles, the remaining alfredo sauce, and top with the remaining mozzarella and Parmesan cheese.

Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves on top.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8

- Presentation Tips: Serve slices of lasagna on warm plates, garnished with a sprinkle of fresh basil and a drizzle of olive oil for an elegant finish.