Creamy Spinach Mushroom Lasagna That'll Warm Your Heart

This Creamy Spinach Mushroom Lasagna is a comforting dish that merges creamy ricotta, vibrant spinach, and earthy mushrooms for a warm, inviting meal.

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Course: Main Dishes

Cuisine: Italian

Keyword: comfort food, creamy, Lasagna, Mushroom, Spinach, Vegetarian

Prep Time: 25

Cook Time: 40

Cooling Time: 15

Total Time: 1 20

Servings: slices

Calories: 400kcal

Equipment

Large pot
large skillet
Mixing bowl
9x13 inch baking dish
Aluminum foil

Ingredients

For the Noodles

12 noodles lasagna noodles these serve as the delicious foundation for all your flavorful layers.

For the Vegetable Filling

2 tablespoons olive oil perfect for sautéing and adding a rich flavor.
1 small onion, diced enhances the dish with its natural sweetness.
4 cloves garlic, minced infuses a savory aroma that’s hard to resist.
8 ounces mushrooms, sliced I recommend cremini or button mushrooms for their earthy taste.
4 cups fresh spinach or substitute with 2 cups of frozen, thawed, and drained spinach for convenience.
1 teaspoon dried oregano an herb that adds a warm, aromatic flavor.
1 teaspoon dried basil complements the other herbs and enhances the Italian essence.
Salt and pepper, to taste season to make all the flavors pop!

For the Cheese Mixture

2 cups ricotta cheese provides a creamy, rich texture that brings everything together.
1 large egg binds the cheese mixture for the perfect consistency.
2 cups shredded mozzarella cheese set aside one cup for layering at the top.
1 cup grated Parmesan cheese adds a nutty note and depth of flavor.

For the Sauce

2 cups marinara sauce a luscious addition that's essential for the signature taste of this Creamy Spinach Mushroom Lasagna.
¼ teaspoon nutmeg optional; just a hint enhances the flavor profile beautifully!

Instructions

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until golden brown.
Add 4 cups of spinach and stir until wilted, about 2-3 minutes. Season with oregano, basil, salt, and pepper, plus nutmeg if using.
In a mixing bowl, combine 2 cups of ricotta cheese, 1 beaten egg, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese. Mix until smooth.
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Place four noodles over the sauce, then add half of the ricotta mixture, followed by half of the spinach and mushroom mixture. Drizzle a third of the marinara sauce on top and repeat.
Top with the last four noodles, spread the remaining marinara sauce, and sprinkle the remaining mozzarella and Parmesan cheeses on top.
Cover tightly with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes until golden brown.
Remove from oven and let cool for 10-15 minutes before slicing and serving.

Notes

Allowing the lasagna to cool will help set the layers for neat slices.

Nutrition