Description
Creamy Spinach & Mushroom Lasagna Delight brings Italian comfort to your dinner table with layers of rich flavors. Savory mushrooms, tender spinach, and silky bechamel sauce blend perfectly between delicate pasta sheets, creating a luxurious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 12 lasagna noodles, cooked
- 10 ounces (280 grams) fresh spinach
- 8 ounces (225 grams) mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cups Alfredo sauce
Seasoning and Aromatics:
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the vegetable medley by heating of olive oil in a large skillet over medium heat, then gently sauté minced garlic for 30-45 seconds until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become tender.
- Introduce fresh spinach leaves into the skillet, stirring continuously until the greens wilt completely and integrate with the mushrooms, approximately 2-3 minutes.
- Season the vegetable mixture with kosher salt and freshly ground black pepper, then remove from heat and set aside to cool slightly.
- Preheat the oven to 375°F (190°C) and lightly grease a 9 x 13 inch (23 x 33 centimeters) baking dish with cooking spray or butter.
- Create the first foundation layer by spreading a thin, even coating of Alfredo sauce across the bottom of the prepared baking dish.
- Arrange the first layer of lasagna noodles, ensuring they cover the sauce completely without overlapping.
- Distribute half of the prepared spinach and mushroom mixture evenly across the noodles.
- Carefully dollop ricotta cheese over the vegetable layer, then sprinkle mozzarella and Parmesan cheese generously.
- Repeat the layering process with additional noodles, remaining vegetable mixture, ricotta, and cheeses.
- Complete the final layer by pouring the remaining Alfredo sauce and covering the top with a thick blanket of mozzarella cheese.
- Cover the lasagna with aluminum foil, ensuring it does not touch the cheese, and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes until the cheese turns golden brown and the edges become bubbly.
- Remove from the oven and let the lasagna rest for 5-7 minutes to stabilize and make cutting easier.
- Garnish with finely chopped fresh parsley, slice into portions, and serve warm.
Notes
- Prep Ahead: Chop and sauté vegetables like mushrooms and spinach up to a day in advance to streamline cooking process and save time.
- Cheese Selection: Use fresh, high-quality ricotta and mozzarella for creamy, rich texture and authentic flavor profile.
- Sauce Tips: Homemade Alfredo sauce elevates the dish, but store-bought works perfectly for quick weeknight meals.
- Vegetable Moisture: Pat spinach and mushrooms dry after cooking to prevent excess liquid from making lasagna watery.
- Baking Technique: Covering with foil initially prevents cheese from burning and ensures even, thorough cooking.
- Resting Period: Let lasagna sit for 5-10 minutes after baking to allow layers to set and make cutting easier.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 465 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg