Description
This Easy Creamy Spinach Mushroom Lasagna is a delicious vegetarian dish featuring layers of sautéed mushrooms and fresh spinach combined with creamy ricotta and melted mozzarella cheeses. Using no-boil lasagna noodles simplifies the preparation, while the combination of Italian herbs and garlic creates a savory, comforting flavor. Perfect for family dinners or potlucks, this recipe yields a satisfying meal with a rich, creamy texture and vibrant veggies.
Ingredients
Scale
Vegetables and Herbs
- 2 cups fresh baby spinach
- 1 cup cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs (basil, oregano, thyme)
Cheeses
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Others
- 9 no-boil lasagna noodles
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Marinara sauce (amount sufficient to spread layers, approx. 2 cups)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the lasagna evenly.
- Sauté Vegetables: In a large skillet over medium heat, heat the olive oil. Add minced garlic and sauté until fragrant. Then add the sliced mushrooms and cook for about 5 minutes until soft. Stir in fresh spinach and cook until wilted. Remove from heat.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese with half of the grated Parmesan, dried Italian herbs, salt, and pepper. Mix thoroughly to create a flavorful, creamy filling.
- Assemble First Layer: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place three no-boil lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles. Add sautéed vegetables on top, then sprinkle with shredded mozzarella cheese.
- Assemble Second Layer: Repeat the layering process: noodles, remaining ricotta mixture, sautéed vegetables, marinara sauce, and top with the rest of the mozzarella cheese.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This allows the ingredients to meld and cook fully while retaining moisture.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving to allow it to set and make slicing easier.
Notes
- Using no-boil lasagna noodles saves time and effort, but ensure the sauce is sufficiently moist to soften them during baking.
- For a richer flavor, you can use part-skim mozzarella to reduce fat content while maintaining gooey texture.
- Feel free to add other vegetables like zucchini or bell peppers for variety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheeses and ensure marinara sauce is free from animal products.
