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Creamy Spinach & Mushroom Lasagna is a rich and comforting dish that combines layers of creamy ricotta, sautéed mushrooms, spinach, and a savory sauce for a perfect vegetarian lasagna option. Here’s how to make it:
Creamy Spinach & Mushroom Lasagna
Ingredients:
For the Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 10 oz fresh spinach leaves
- 2 cups ricotta cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp nutmeg (optional)
For the Lasagna:
- 12 lasagna noodles (cooked according to package instructions or no-boil)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil (optional, for garnish)
Instructions:
1. Prepare the Sauce:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-5 minutes).
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender (about 5 minutes).
- Stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.
- Add the ricotta cheese, heavy cream, and Parmesan cheese, stirring to combine. Season with salt, pepper, and optional nutmeg to taste.
- Let the sauce simmer for a few more minutes until creamy and smooth. Remove from heat.
2. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the creamy spinach and mushroom sauce on the bottom of a 9×13-inch baking dish.
- Layer 3-4 lasagna noodles over the sauce, followed by a generous portion of the spinach and mushroom mixture.
- Sprinkle a handful of shredded mozzarella cheese over the sauce.
- Repeat the layers, adding more noodles, sauce, and mozzarella cheese, until all the ingredients are used up.
- Top the final layer with the remaining mozzarella cheese and Parmesan cheese.
3. Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the lasagna is golden on top.
- Let the lasagna cool for about 5 minutes before slicing.
4. Serve:
- Garnish with fresh basil if desired, and serve hot with a side of garlic bread or a fresh salad.
Tips:
- No-Boil Noodles: To make the prep even easier, you can use no-boil lasagna noodles.
- Vegetarian Option: This recipe is already vegetarian, but you can add tofu ricotta for an extra plant-based twist.
- Make Ahead: You can assemble this lasagna ahead of time and refrigerate it for a few hours or overnight before baking. Just increase the baking time by about 10-15 minutes if baking from cold.
This Creamy Spinach & Mushroom Lasagna is a savory, creamy, and comforting dish perfect for any occasion—whether you’re serving it for dinner or bringing it to a potluck! 🌿🍄🍝
