🧀 Creamy Spinach & Mushroom Lasagna
📋 Description:
This Creamy Spinach & Mushroom Lasagna is a cozy, meatless twist on a classic favorite. With sautéed mushrooms, fresh spinach, and a creamy ricotta-based sauce layered between tender pasta sheets and topped with melty cheese, this dish is perfect for dinner parties, family meals, or meal prep. It’s hearty, satisfying, and loaded with veggies!
🧄 Ingredients:
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 10 oz fresh spinach leaves (or thawed frozen spinach, drained)
- 2 cups ricotta cheese
For the Lasagna:
- 9–12 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups alfredo sauce or béchamel sauce
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Optional: pinch of nutmeg (for the ricotta mixture)
🍳 Instructions:
- Cook the Veggies
In a large skillet, heat olive oil over medium heat. Add onion and cook until softened (3–5 min). Add garlic and stir for 30 seconds.
Add mushrooms and sauté until browned (5–7 min). Add spinach and cook until wilted. Season with salt, pepper, and basil. Set aside. - Mix the Ricotta
In a medium bowl, combine ricotta, a pinch of nutmeg (optional), and a few spoonfuls of Parmesan. Stir until creamy. - Cook the Noodles (if not using oven-ready)
Boil according to package directions, drain, and lay on a towel to prevent sticking. - Assemble the Lasagna
In a greased 9×13” baking dish, spread a thin layer of alfredo sauce.
Layer 3–4 noodles, followed by half the ricotta, half the mushroom-spinach mix, a drizzle of alfredo, and a sprinkle of mozzarella.
Repeat layers. Finish with remaining noodles, a layer of alfredo, and the rest of the mozzarella and Parmesan. - Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly. - Rest & Serve
Let sit for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
🍽 Servings:
Serves 6–8
Perfect for a hearty dinner or to enjoy as leftovers the next day.
🔢 Nutritional Info (Per Serving, approx.):
- Calories: 410
- Protein: 21g
- Fat: 22g
- Carbs: 30g
- Fiber: 3g
- Sugar: 4g
- Sodium: 580mg
(Values may vary depending on brands and sauce used)
🧠 Health Benefits:
- Rich in plant-based nutrients – mushrooms and spinach provide antioxidants, fiber, and minerals
- Protein-packed – ricotta and mozzarella offer a strong protein boost
- Calcium-rich – good for bones and teeth
- Vegetarian-friendly – satisfying without meat
- Versatile – can be customized for gluten-free or low-carb diets
💡 Notes & Tips:
- Frozen spinach? Thaw and squeeze out all water before using.
- For extra creaminess, mix cream cheese into the ricotta.
- Use whole wheat or gluten-free noodles for dietary preferences.
- Add chili flakes or truffle oil for gourmet flair.
- Can be made a day ahead and baked just before serving.
❓ Q&A Section
Q: Can I use store-bought alfredo sauce?
A: Yes! Just choose a high-quality, thick one without added sugars.
Q: Can I freeze this lasagna?
A: Absolutely. Assemble, wrap tightly, and freeze before baking. Bake from frozen (covered) at 375°F for ~1 hour, or thaw overnight and bake normally.
Q: Can I add meat to this dish?
A: Yes—sautéed ground chicken, turkey, or sausage works great if you’d like a heartier option.
Q: What’s the best cheese substitute for ricotta?
A: Cottage cheese (blended) or mascarpone are great alternatives.
Q: Can I make this low-carb?
A: Use thin zucchini or eggplant slices instead of noodles for a veggie lasagna version.