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Creamy Spinach Mushroom Lasagna

Irresistibly Rich Creamy Spinach Mushroom Lasagna Recipe

This Creamy Spinach Mushroom Lasagna is a rich and hearty dish perfect for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Main dishes
Cuisine Italian
Servings 8 slices
Calories 380 kcal

Equipment

  • Oven
  • Large pot
  • Skillet
  • Mixing bowl
  • 9x13-inch baking dish

Ingredients
  

For the Noodles

  • 12 pieces lasagna noodles Ensure they are cooked al dente for perfect layering.

For the Vegetables

  • 2 tablespoons olive oil This enhances the flavors when sautéing.
  • 1 small onion, diced Adds a sweet and savory base to your filling.
  • 4 cloves garlic, minced This aromatic powerhouse elevates the dish beautifully.
  • 8 ounces mushrooms, sliced Choose cremini or button for a rich, earthy taste.
  • 4 cups fresh spinach Add nutrients and vibrant color.
  • 1 teaspoon dried oregano Adds a classic Italian herb flavor.
  • 1 teaspoon dried basil Complements the dish with a wonderful sweet aroma.
  • ¼ teaspoon nutmeg Just a pinch adds warmth to the creaminess.

For the Cheese Mixture

  • 2 cups ricotta cheese Provides a luscious and creamy filling.
  • 1 piece egg Helps bind the mixture together.
  • 2 cups shredded mozzarella cheese, divided Melts into gooey goodness on top.
  • 1 cup grated Parmesan cheese Adds a salty, nutty dimension to your layers.

For the Sauce

  • 2 cups marinara sauce The base of flavor that keeps everything moist and delicious.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C) to ensure even baking.
  • In a large pot, boil salted water and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a kitchen towel.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in garlic and mushrooms, cooking for another 5-7 minutes until browned.
  • Add spinach to the skillet and stir until wilted (2-3 minutes). Sprinkle in oregano, basil, salt, and pepper. Add nutmeg if using. Remove from heat.
  • In a bowl, mix ricotta cheese and egg until smooth. Fold in mozzarella and half of the Parmesan cheese.
  • In a baking dish, spread a thin layer of marinara. Layer with 4 noodles, half the ricotta mixture, half the spinach-mushroom mixture, and a third of the remaining sauce. Repeat layers.
  • For the top layer, place remaining noodles, spread remaining sauce, and sprinkle remaining mozzarella and Parmesan cheese.
  • Cover with foil and bake for 25 minutes. Then, remove foil and bake for an additional 15 minutes until bubbling and golden brown.
  • Let it cool for 10-15 minutes before slicing to serve.

Notes

Allow the lasagna to rest before slicing for cleaner pieces. Adjust seasoning to taste before assembling.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 32gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 35mgCalcium: 250mgIron: 3mg
Keyword creamy, lasagna, Mushroom, Recipe, Spinach
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