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To make a delicious creamy spinach mushroom lasagna, you'll need the following ingredients: - 9 lasagna noodles - 2 cups fresh spinach, roughly chopped - 2 cups mushrooms, sliced (preferably cremini or button) - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups ricotta cheese - 1 cup cottage cheese - 1 cup mozzarella cheese, grated - 1/2 cup Parmesan cheese, finely grated - 2 cups marinara sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly cracked black pepper, to taste These ingredients create layers of flavor. The noodles hold everything together. The spinach and mushrooms add great taste. The cheeses give that creamy texture we love. You can mix and match these ingredients based on your taste. If you want more veggies, add zucchini or bell peppers. If you prefer a meaty lasagna, ground meat works well too. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Cook the lasagna noodles al dente according to the package instructions. I start by preheating my oven. This step gets the oven ready for baking. While it heats up, I cook the lasagna noodles. I make sure they are al dente. This means they are firm but not hard. I drain them and set them aside. I also keep them from sticking together. - Heat olive oil in a skillet. - Sauté onion until translucent. - Add garlic and mushrooms, cooking until tender. Next, I heat olive oil in a skillet over medium heat. Once hot, I add the finely diced onion. I cook it until it turns translucent. This takes about five minutes. Then, I toss in minced garlic and sliced mushrooms. I keep stirring until the mushrooms are tender. This usually takes around five to seven minutes. Any liquid from the mushrooms will evaporate, leaving behind great flavor. - Stir in spinach and seasonings. - Mix together cheese mixtures. After cooking the veggies, I add the chopped spinach. I also include dried oregano and dried basil. I season everything with salt and black pepper. I cook this for another two to three minutes. The spinach wilts and brightens in color. In a separate bowl, I mix ricotta cheese, cottage cheese, and half of the mozzarella cheese. I stir until smooth and well mixed. - Layering process with sauce and noodles. - Final layer and cheese topping. Now it’s time to assemble the lasagna! I spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish. This layer keeps the noodles from sticking. I lay three lasagna noodles side by side over the sauce. Then, I spread half of the ricotta mixture over the noodles. Next, I add half of the mushroom-spinach mixture. I drizzle a third of the marinara sauce over this layer. I repeat the process one more time. For the final layer, I place the last three noodles on top. I spread the remaining marinara sauce over them. Then, I sprinkle the rest of the mozzarella cheese and all of the Parmesan cheese on top. - Covering and baking instructions. - Finishing baking for a golden top. To bake, I cover the dish with aluminum foil. I use cooking spray on the foil to stop sticking. I bake the lasagna for 25 minutes. This lets the flavors meld together. After that, I carefully remove the foil. I continue baking for another 15 minutes. This step gives the top a golden brown and bubbly finish. Once done, I let the lasagna cool for about 10 minutes before slicing and serving. To avoid sticky noodles, cook them just until they are al dente. Rinse them in cold water to stop the cooking. You can also add a bit of olive oil to the water. This will keep them from sticking together. When layering your lasagna, start with a thin layer of marinara sauce at the bottom. This helps prevent the noodles from sticking to the dish. Use three noodles for each layer. Spread your cheese and veggie mix evenly. Make sure to drizzle sauce each time before adding the next layer. This keeps everything moist and tasty. For a twist on flavor, try adding different cheeses. You can swap in goat cheese for a tangy taste. You might also use feta cheese for a salty kick. If you prefer a lighter dish, consider using low-fat cheese options. Using homemade marinara sauce can elevate your dish. It allows you to control the flavor and ingredients. However, store-bought sauce works well too. Look for a brand that is low in sugar and high in flavor. Garnish your lasagna with fresh basil or parsley. This adds a nice pop of color and flavor. You can also sprinkle extra Parmesan on top just before serving. For side dishes, pair your lasagna with a crisp salad. A simple green salad with lemon vinaigrette complements the rich flavors. Garlic bread is another great choice. It adds crunch and pairs well with the creamy sauce. Pro Tips Fresh Ingredients: Using fresh spinach and mushrooms will enhance the flavor and nutrition of your lasagna. Opt for organic produce when possible for the best taste. Layering Technique: Ensure an even distribution of ingredients in each layer to prevent dry spots. This will help maintain moisture throughout the lasagna. Make-Ahead Option: Assemble the lasagna a day in advance and refrigerate it, covered. Just bake it for a few extra minutes when you’re ready to serve! Serving Suggestions: For a complete meal, pair your lasagna with a side salad and garlic bread. This adds freshness and crunch to your dinner. {{image_4}} You can easily add meat to your creamy spinach mushroom lasagna. Ground beef or sausage works well. Start by browning the meat in your skillet before adding the onions. This step adds great flavor to your dish. Layer the cooked meat with the other fillings for a heartier meal. If you want a vegan version, swap out the dairy. Use tofu instead of ricotta. Blend the tofu with some lemon juice and nutritional yeast for a creamy texture. You can also use a plant-based cheese for the mozzarella. This way, you keep the creaminess without using any animal products. Feel free to mix in other vegetables. Zucchini slices or bell peppers add color and flavor. Just sauté them with the mushrooms and onions. You can even add roasted red peppers for a sweet twist. These veggies boost nutrition and make the dish even more vibrant. Store any leftover lasagna in a tight container. It helps to cool the dish first. Place it in the fridge within two hours after cooking. This keeps it safe to eat. Lasagna can last in the fridge for about three to five days. If you want to keep it longer, consider freezing it. To freeze lasagna, let it cool completely. Then, cut it into serving sizes. Wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. Label it with the date. You can freeze lasagna for up to three months. When it’s time to eat, thaw it in the fridge overnight. Reheat lasagna in the oven for the best results. Preheat your oven to 350°F (175°C). Place the lasagna in a baking dish. Cover it with aluminum foil to keep it moist. Bake for about 20-30 minutes. You can also use a microwave. Heat individual pieces for about 2-3 minutes. Make sure it’s hot all the way through. Enjoy your tasty lasagna! To make this dish gluten-free, swap out the regular lasagna noodles for gluten-free ones. Many brands offer gluten-free pasta that works well. Just cook them according to the package instructions. You can also check for gluten-free marinara sauce to keep the entire dish safe for gluten-sensitive folks. If you don't have ricotta cheese, you can use cottage cheese. Just blend it to make it smoother. Cream cheese also works well as a substitute. Mix it with a bit of milk for a creamier texture. You can try Greek yogurt as a lighter option, too. Yes, you can prepare the lasagna ahead of time. Assemble it fully in your baking dish. Cover it tightly with plastic wrap or foil. Store it in the fridge for up to 24 hours before baking. When ready to cook, remove the cover and bake as directed. You might need to add a few more minutes to the baking time. Creamy spinach mushroom lasagna lasts about 3 to 5 days in the fridge. Make sure to cover it well to keep it fresh. Check for any signs of spoilage before eating. If you want to keep it longer, consider freezing it. This creamy spinach mushroom lasagna brings together rich flavors and textures. You learned the best ingredients, step-by-step instructions, and helpful tips. Variations let you customize it for any diet. Remember, it's all about layering and baking to perfection. Enjoy your tasty creation with family and friends. Keep experimenting with ingredients to make this dish your own. Your kitchen is ready for delicious meals ahead!

Creamy Spinach Mushroom Lasagna

A delicious and creamy lasagna layered with spinach, mushrooms, and three types of cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 9 pieces lasagna noodles
  • 2 cups fresh spinach, roughly chopped
  • 2 cups mushrooms, sliced (preferably cremini or button)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups ricotta cheese
  • 1 cup cottage cheese
  • 1 cup mozzarella cheese, grated
  • 0.5 cup Parmesan cheese, finely grated
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and freshly cracked black pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to the package instructions until they are al dente. Drain thoroughly and set them aside, ensuring they don't stick together.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
  • Next, add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and any liquid they release has evaporated.
  • Toss in the chopped spinach, dried oregano, dried basil, and season with salt and freshly cracked black pepper. Continue to cook for another 2-3 minutes until the spinach has wilted and brightened in color. Remove the skillet from heat and allow it to cool slightly.
  • In a separate mixing bowl, combine the ricotta cheese, cottage cheese, and half of the grated mozzarella cheese. Mix until smooth and well incorporated.
  • Begin assembling the lasagna by spreading a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish to prevent sticking.
  • Lay 3 lasagna noodles side by side over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the mushroom-spinach mixture.
  • Drizzle a third of the marinara sauce over the mushroom layer to enhance moisture and flavor. Repeat this layering process once more—3 noodles, half the ricotta mixture, half the mushroom-spinach mixture, and another drizzle of marinara sauce.
  • For the final layer, place the remaining 3 noodles on top. Spread the leftover marinara sauce evenly over them, then generously sprinkle the remaining mozzarella cheese and all of the Parmesan cheese on top.
  • Cover the baking dish with aluminum foil, using cooking spray on the underside of the foil to prevent sticking. Bake in the preheated oven for 25 minutes to allow the flavors to meld.
  • Carefully remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
  • Once baked, let the lasagna cool for about 10 minutes before slicing into squares and serving.

Notes

Serve hot, garnished with fresh basil or parsley. Pair with a side salad and garlic bread.
Keyword cheese, lasagna, mushroom, spinach, vegetarian