Description
A delightful vegetarian lasagna featuring creamy sauce, tender mushrooms, and fresh spinach, perfect for family gatherings or cozy dinners.
Ingredients
- Lasagna noodles – 12 sheets (regular or no-boil)
- Fresh spinach – 4 cups, packed
- Mushrooms – 500 grams (about 1 pound), sliced
- Ricotta cheese – 450 grams (about 16 ounces)
- Mozzarella cheese – 400 grams (about 14 ounces), shredded
- Parmesan cheese – 100 grams (about 1 cup), grated
- Garlic – 3 cloves, minced
- Onion – 1 medium, finely chopped
- Heavy cream – 240 ml (1 cup)
- Olive oil – 2 tablespoons
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Salt and pepper – to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 3-4 minutes. Add mushrooms and cook until softened, about 5-7 minutes. Stir in spinach and cook until wilted. Season with salt, pepper, oregano, and basil.
- In a mixing bowl, combine ricotta cheese, heavy cream, half of the Parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
- In a 9×13 inch baking dish, spread a thin layer of the ricotta mixture. Layer with lasagna noodles, half of the mushroom and spinach mixture, more ricotta mixture, and shredded mozzarella. Repeat layers.
- Top with the last layer of noodles, remaining ricotta mixture, and mozzarella cheese. Sprinkle remaining Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing.
Notes
- For gluten-free, use gluten-free lasagna noodles.
- For vegan, substitute ricotta with tofu or plant-based cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Can be prepared a day in advance and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Creamy Mushroom Spinach Lasagna, Vegetarian Lasagna, Comfort Food