Spinach and Mushroom Alfredo Lasagna | YumAndJoy

Spinach and Mushroom Alfredo Lasagna

This Spinach and Mushroom Alfredo Lasagna is a cheesy, creamy delight! Layered with fresh veggies, ricotta, and Alfredo sauce, this hearty vegetarian dish is perfect for a comforting dinner. Packed with flavor, creamy texture, and gooey melted cheese, this lasagna is sure to impress vegetarians and meat-eaters alike.

Why You’ll Love This Recipe

  • Rich & Creamy – Alfredo sauce and ricotta make every bite indulgent.
  • Vegetarian-Friendly – A satisfying meatless meal packed with nutrients.
  • Perfect for Meal Prep – Makes great leftovers for easy reheating.
  • Customizable – Add extra veggies or different cheeses to make it your own.
  • Crowd-Pleaser – Even non-vegetarians will love this cheesy, flavorful lasagna.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 12 lasagna noodles (cooked)
  • 3 cups Alfredo sauce
  • 2 tbsp olive oil
  • 8 oz mushrooms (sliced)
  • 10 oz fresh spinach
  • 1 clove garlic (minced)
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese (shredded)
  • 1 cup Parmesan cheese (grated)
  • Fresh parsley (for garnish)
  • Salt and pepper (to taste)

Directions

  1. Preheat Oven – Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Sauté Vegetables – Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms, cooking until softened. Stir in spinach and cook until wilted. Season with salt and pepper, then set aside.
  3. Prepare the Ricotta Mixture – In a bowl, mix ricotta cheese with ½ cup of Parmesan cheese. Season with a pinch of salt and pepper.
  4. Assemble the Lasagna – Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Layer 3-4 lasagna noodles, then spread some ricotta mixture, sautéed vegetables, and mozzarella cheese. Repeat until all ingredients are used, finishing with Alfredo sauce and mozzarella on top.
  5. Bake – Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden and bubbly.
  6. Garnish & Serve – Let rest for 10 minutes before slicing. Sprinkle with fresh parsley and extra Parmesan cheese. Enjoy!

Servings and Timing

  • Servings: 8
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Extra Veggies – Add zucchini, bell peppers, or roasted butternut squash for extra nutrition.
  • Spicy Kick – Sprinkle red pepper flakes in the ricotta mixture for some heat.
  • Gluten-Free Option – Use gluten-free lasagna noodles.
  • Different Cheese – Swap mozzarella for provolone or fontina for a richer flavor.
  • Pesto Twist – Add a layer of basil pesto between the noodles for extra depth.

Storage/Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
  • Reheating: Bake at 350°F (175°C) for 15-20 minutes or microwave individual portions for 1-2 minutes.

FAQs

Can I use store-bought Alfredo sauce?

Yes! Use your favorite jarred Alfredo sauce or make homemade for extra flavor.

What type of mushrooms work best?

Cremini, white button, or portobello mushrooms all work well.

Can I use frozen spinach?

Yes, but thaw and squeeze out excess moisture before using.

How do I prevent my lasagna from being watery?

Drain sautéed mushrooms well and use full-fat ricotta to prevent excess moisture.

Can I assemble this lasagna ahead of time?

Yes! Assemble, cover, and refrigerate overnight. Bake when ready.

Can I add protein to this recipe?

Sure! Grilled chicken or tofu make great additions.

What can I serve with this lasagna?

A side salad, garlic bread, or roasted vegetables pair perfectly.

Can I make this without ricotta?

Yes! Substitute with cottage cheese or a mix of Greek yogurt and Parmesan.

How do I get a golden, crispy top?

Broil the lasagna for the last 2-3 minutes of baking.

Can I use no-boil lasagna noodles?

Yes, but add a bit more sauce to ensure they soften properly.

Conclusion

This Spinach and Mushroom Alfredo Lasagna is a creamy, cheesy, and satisfying vegetarian dish that’s perfect for any occasion. Whether for a family dinner or meal prep, this comforting lasagna is sure to become a favorite. Try it today and enjoy every creamy, cheesy bite!

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Spinach and Mushroom Alfredo Lasagna

Spinach and Mushroom Alfredo Lasagna


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  • Author: asma
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Spinach and Mushroom Alfredo Lasagna is a cheesy, creamy delight! Layered with fresh veggies, ricotta, and Alfredo sauce, it’s a hearty vegetarian dinner everyone will love.


Ingredients

Units Scale

Produce:

  • 1 clove garlic, minced
  • 8 oz mushrooms, sliced
  • 10 oz fresh spinach
  • 1 tbsp fresh parsley, chopped (for garnish)

Condiments:

  • 3 cups Alfredo sauce

Pasta & Grains:

  • 12 lasagna noodles, cooked

Baking & Spices:

  • Salt and pepper (to taste)

Oils & Vinegars:

  • 2 tbsp olive oil

Dairy:

  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 cups ricotta cheese

Instructions

  • Preheat Oven & Prepare Baking Dish:
    • Preheat oven to 375°F (190°C).
    • Grease a 9×13-inch baking dish with cooking spray or olive oil.
  • Sauté Vegetables:
    • Heat olive oil in a large skillet over medium heat.
    • Add garlic and mushrooms, cooking for 5 minutes until tender.
    • Stir in spinach and cook until wilted (about 2 minutes).
    • Season with salt and pepper to taste. Remove from heat.
  • Assemble the Lasagna:
    • Spread ½ cup Alfredo sauce on the bottom of the baking dish.
    • Layer 3 cooked lasagna noodles on top.
    • Spread ⅓ of the ricotta cheese over the noodles.
    • Add ⅓ of the spinach-mushroom mixture and sprinkle with ¼ cup Parmesan and ½ cup mozzarella.
    • Drizzle with ½ cup Alfredo sauce.
    • Repeat layers twice more, ending with noodles and the remaining Alfredo sauce.
    • Top with remaining mozzarella and Parmesan cheese.
  • Bake:
    • Cover with foil and bake for 30 minutes.
    • Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
  • Serve & Enjoy:
    • Let the lasagna rest for 10 minutes before slicing.
    • Garnish with fresh parsley and serve warm!

Notes

  • For extra flavor, add red pepper flakes or a pinch of nutmeg to the ricotta mixture.
  • Use no-boil lasagna noodles to save time (just increase sauce slightly).
  • Make ahead: Assemble and refrigerate for up to 24 hours before baking.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-Inspired
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