Description
Hearty Creamy Spinach & Mushroom Lasagna brings Italian comfort directly to dinner tables with layers of rich, earthy flavors. Cheesy, herb-infused pasta sheets meld perfectly with silky spinach and umami-packed mushrooms, promising a delightful meal you’ll savor to the last bite.
Ingredients
Scale
Pasta:
- 1 pack lasagna noodles
- 1 pack no-boil lasagna sheets
Vegetables:
- 2 cups fresh spinach
- 2 cups mushrooms
- 1 onion
- 2 cloves garlic
Dairy & Cheese:
- 2 cups ricotta cheese
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 1 cup heavy cream
- 2 eggs
Seasonings:
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
Liquids:
- 1/2 cup vegetable broth
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F, creating a warm environment for the lasagna’s transformation.
- Sauté chopped onions and minced garlic in olive oil until translucent and fragrant, releasing their aromatic essence.
- Add sliced mushrooms to the pan, cooking until they release their moisture and develop a rich, golden-brown color.
- Incorporate fresh spinach, stirring until wilted and seamlessly integrated with the mushroom mixture.
- In a separate mixing bowl, whisk eggs and blend thoroughly with ricotta cheese, creating a smooth, creamy base.
- Fold in dried oregano, basil, salt, and black pepper into the ricotta mixture, ensuring even distribution of seasonings.
- Pour vegetable broth into the vegetable mixture to enhance moisture and depth of flavor.
- Layer the lasagna pan with a thin coat of olive oil to prevent sticking.
- Alternate layers of no-boil lasagna sheets, vegetable mixture, ricotta blend, mozzarella, and a sprinkle of parmesan cheese.
- Drizzle heavy cream between layers to create additional moisture and richness.
- Repeat layering process until all ingredients are used, finishing with a generous topping of cheese.
- Cover the lasagna with aluminum foil, ensuring a tight seal to trap steam and moisture.
- Bake for 45 minutes, then remove foil and continue baking for an additional 15 minutes until the top turns golden and bubbly.
- Allow the lasagna to rest for 10-15 minutes before serving, enabling the layers to set and flavors to meld.
Notes
- Customize vegetable medley by swapping spinach with kale or swiss chard for varied nutrient profiles and textures.
- Keep mushroom moisture under control by patting sliced mushrooms with paper towels before sautéing to prevent watery lasagna layers.
- Transform recipe into gluten-free version using alternative lasagna sheets made from zucchini, eggplant, or gluten-free pasta options.
- Reduce overall calorie content by substituting heavy cream with low-fat milk or unsweetened almond milk for lighter, healthier preparation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 120 mg