Description

This Creamy Spinach & Mushroom Lasagna is a deliciously cheesy and comforting vegetarian dish. Packed with creamy Alfredo sauce, mushrooms, and spinach, it’s perfect for a hearty family dinner.

Ingredients

Scale

For the Lasagna:

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

For Garnish:

Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Spinach & Mushrooms

Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Add mushrooms and cook until softened, about 5-6 minutes.
Stir in the spinach and cook until wilted. Season with salt and pepper. Set aside.

2. Layer the Lasagna

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish. Spread a thin layer of Alfredo sauce on the bottom.
Place 3 lasagna noodles over the sauce. Top with a portion of the spinach-mushroom mixture, ricotta, mozzarella, and Parmesan.
Repeat the layers, ending with a layer of Alfredo sauce and a generous sprinkling of mozzarella.

3. Bake the Lasagna

Cover the baking dish with foil and bake for 25 minutes.
Uncover and bake for an additional 10-15 minutes, or until bubbly and golden on top.

4. Serve and Enjoy

Let the lasagna cool for 5 minutes before slicing.
Garnish with fresh parsley and serve warm.

Notes

For extra flavor, add sautéed onions or bell peppers to the spinach-mushroom mixture.
Use oven-ready lasagna noodles to save time.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.