Name: Ultimate Creamy Mushroom & Spinach Lasagna: Perfect Comfort Food
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegetarian Italian
Ingredients: 12 lasagna noodles; 2 tablespoons olive oil; 1 pound fresh mushrooms, sliced; 3 cloves garlic, minced; 4 cups fresh spinach, chopped; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups heavy cream or plant-based cream alternative; 2 tablespoons all-purpose flour; Salt and freshly ground black pepper to taste; Fresh basil or parsley for garnish (optional)

Ingredients

Scale

12 lasagna noodles
2 tablespoons olive oil
1 pound fresh mushrooms, sliced
3 cloves garlic, minced
4 cups fresh spinach, chopped
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups heavy cream or plant-based cream alternative
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
Fresh basil or parsley for garnish (optional)

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Instructions

Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until golden and moisture is released, about 8 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper, then remove from heat.
In a saucepan, whisk together heavy cream and flour over medium-low heat until smooth. Cook for 3-4 minutes until slightly thickened. Stir in grated Parmesan cheese and season with salt and pepper.
Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain. Spread a thin layer of the creamy sauce on the bottom of a 9×13-inch baking dish. Layer with noodles, mushroom-spinach mixture, ricotta, shredded mozzarella, and more sauce. Repeat layers until all ingredients are used, finishing with cheese and sauce on top.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden. Rest for 10 minutes before slicing to allow flavors to set and ease serving.

Notes

Drain excess moisture from cooked spinach and mushrooms to prevent watery lasagna.
Use fresh ingredients for the best flavor and texture.
Let the assembled lasagna rest before slicing for cleaner servings.
For vegan version, substitute cream with plant-based alternatives and vegan cheeses.

Author: Emma Bloomfield
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (1/8 of lasagna)
Calories: 420 kcal Kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 70 mg