Why You’ll Love This Recipe
- Perfect for vegetarians and veggie-lovers alike.
- Creamy, cheesy, and full of rich flavors that feel indulgent.
- Easy to prepare ahead, making it great for gatherings or meal prep.
- A fresh twist on the traditional lasagna, packed with spinach and mushrooms for added nutrients.
- Baked to golden, bubbly perfection, with a beautiful cheesy crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 lasagna noodles, cooked
- 10 oz fresh spinach
- 8 oz mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cups Alfredo sauce
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Prep Spinach & Mushrooms:
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1 minute.
- Add mushrooms and cook until soft, about 5-6 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper to taste. Set aside.
- Layer the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13 baking dish, spread a thin layer of Alfredo sauce.
- Place 3 lasagna noodles over the sauce.
- Top with a portion of the spinach-mushroom mixture, ricotta, mozzarella, and Parmesan.
- Repeat the layering process until all ingredients are used, ending with a layer of Alfredo sauce and shredded mozzarella.
- Bake:
- Cover the lasagna with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Serve:
- Allow the lasagna to cool for 5 minutes before slicing.
- Garnish with freshly chopped parsley and serve.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Protein Boost: Add cooked chicken or ground turkey to one of the layers.
- Vegan Option: Use dairy-free cheese and vegan Alfredo sauce. Substitute ricotta with a tofu or cashew-based cream.
- Gluten-Free Version: Use gluten-free lasagna noodles and ensure the Alfredo sauce is gluten-free.
- Spicy Kick: Add a pinch of red chili flakes to the spinach-mushroom mixture.
- Different Greens: Replace spinach with kale or Swiss chard for variety.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual portions or the entire dish tightly in plastic wrap and foil. Freeze for up to 3 months.
- Reheating: For best results, reheat in the oven at 350°F (175°C) until heated through. Microwave smaller portions for 2-3 minutes.
FAQs
1. Can I use fresh lasagna sheets instead of dried noodles?
Yes, fresh lasagna sheets work wonderfully and often require no pre-cooking.
2. Can I substitute the Alfredo sauce with marinara?
Absolutely! It will give the lasagna a more traditional, tomato-based flavor.
3. Can I make this lasagna ahead of time?
Yes, assemble the lasagna up to a day in advance, cover, and refrigerate. Bake when ready.
4. How can I avoid soggy lasagna?
Ensure the spinach and mushrooms are well-cooked to release excess moisture before layering.
5. Can I add other vegetables to the lasagna?
Yes, zucchini, bell peppers, or even roasted eggplant would pair well.
6. Can I use pre-shredded cheese?
Yes, but shredding your own cheese melts more smoothly due to the lack of anti-caking agents.
7. What can I use instead of ricotta cheese?
Cottage cheese or a mascarpone mixture are great substitutes.
8. How do I prevent the top layer of cheese from burning?
Cover with foil for most of the baking time, removing it only for the last 10-15 minutes.
9. What’s the best way to thaw frozen lasagna?
Thaw in the refrigerator overnight before reheating in the oven.
10. Can I halve the recipe?
Yes, simply adjust the ingredient quantities and use a smaller baking dish.
Conclusion
Creamy Spinach & Mushroom Lasagna is a rich, satisfying dish that’s easy to prepare and perfect for any occasion. Whether you’re serving it at a family dinner or freezing portions for later, this lasagna is sure to be a hit. Try it today and enjoy a hearty, comforting meal packed with creamy layers and vibrant flavors!
Creamy Spinach & Mushroom Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Discover the perfect comfort food with this Creamy Spinach & Mushroom Lasagna recipe! Loaded with tender lasagna noodles, creamy Alfredo sauce, savory mushrooms, and nutrient-rich spinach, this vegetarian dish is baked to golden, cheesy perfection. Ideal for family dinners, meal prep, or gatherings, it’s a satisfying and flavorful twist on traditional lasagna.
Ingredients
- 12 lasagna noodles, cooked
- 10 oz fresh spinach
- 8 oz mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cups Alfredo sauce
- 2 tbsp olive oil
- 1 clove garlic, minced
- 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 garlic and sauté for 1 minute.
- Add mushrooms and cook until soft (5-6 minutes).
- Add spinach and cook until wilted. Season with salt and pepper. Set aside.
- Layer the Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of Alfredo sauce in a greased 9×13 baking dish.
- Place 3 lasagna noodles on the sauce.
- Layer with spinach-mushroom mixture, ricotta, mozzarella, and Parmesan.
- Repeat until all ingredients are used, ending with Alfredo sauce and mozzarella.
- Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes, until cheese is golden and bubbly.
- Serve
- Cool for 5 minutes before slicing.
- Garnish with parsley and serve.
Notes
- Ensure spinach and mushrooms are well-cooked to prevent excess moisture.
- For added protein, include cooked chicken or ground turkey.
- To make ahead, assemble and refrigerate up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
