Easy Creamy Spinach and Mushroom Lasagna
Indulge in the creamy comfort of Easy Creamy Spinach and Mushroom Lasagna. This delightful recipe combines layers of tender lasagna noodles with sautéed mushrooms, fresh spinach, and a rich blend of ricotta and mozzarella cheeses, all enveloped in a luscious tomato cream sauce. Perfect for family dinners or cozy nights in, this lasagna is sure to impress with its inviting aroma and satisfying flavors.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups baby spinach
- 1 cup sliced cremini mushrooms
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes (with juice)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a large baking dish with nonstick spray.
- In a skillet over medium heat, sauté sliced mushrooms and minced garlic in olive oil until golden brown (about 5 minutes).
- In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan cheese, salt, and pepper until well combined.
- Start layering: Spread some diced tomatoes at the bottom of the baking dish, place three lasagna noodles side by side, add half of the sautéed mushrooms and spinach, then top with half of the cheese mixture.
- Repeat layering until all ingredients are used up, finishing with noodles topped generously with remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until golden brown. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg