Creamy Mushroom Spinach Lasagna

Discover the ultimate comfort food with this Creamy Mushroom Spinach Lasagna recipe! Combining rich layers of no-boil noodles, earthy mushrooms, and vibrant spinach, this dish boasts a delightful creamy texture and delicious flavor that everyone will love. It's not only easy to prepare but also packed with nutrients, making it a wholesome meal for any occasion. Perfect for gatherings, family dinners, or a cozy night in, enjoy the satisfying layers of cheesy goodness in every bite!

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Ingredients

Lasagna Noodles: 9 sheets (preferably no-boil)

Fresh Spinach: 4 cups, tightly packed

Cremini Mushrooms: 2 cups, sliced

Ricotta Cheese: 1 cup

Mozzarella Cheese: 2 cups, shredded

Parmesan Cheese: 1/2 cup, grated

Cream Cheese: 8 oz, softened

Garlic: 3 cloves, minced

Onion: 1 medium, diced

Olive Oil: 2 tablespoons

Salt: 1 teaspoon

Black Pepper: 1/2 teaspoon

Nutmeg: 1/4 teaspoon

Red Pepper Flakes (optional): 1/4 teaspoon

Vegetable Broth: 1 cup (for flavor and moisture)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).

Add Mushrooms: Add the sliced cremini mushrooms to the skillet, cooking until they’re browned and the moisture has evaporated, about 5-7 minutes. Stir in the fresh spinach and cook until wilted. Season with salt, black pepper, and nutmeg. Remove from heat.

Make Creamy Filling: In a medium bowl, combine the ricotta cheese, softened cream cheese, and half of the shredded mozzarella cheese. Mix well until smooth.

Assemble the Lasagna: In a 9x13 inch baking dish, spread a thin layer of vegetable broth on the bottom. Place 3 sheets of lasagna noodles over the broth. Spread half of the creamy cheese mixture over the noodles, followed by half of the sautéed mushroom and spinach mixture. Repeat the layers: noodles, cheese mixture, and veggie mix. Finally, top with the last 3 noodles and spread the remaining broth over the top.

Finish with Cheese: Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly on top. If desired, add red pepper flakes for a little heat.

Bake: Cover the lasagna with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is golden and bubbly.

Let It Rest: Once out of the oven, let the lasagna sit for about 10-15 minutes before slicing. This helps it hold its shape.

Serve: Cut into squares and serve warm, garnishing with additional Parmesan or fresh herbs if desired.

Prep Time, Total Time, Servings:

20 minutes | 1 hour | 6 servings