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To make creamy spinach mushroom lasagna, gather these key ingredients: - 9 lasagna noodles - 2 tablespoons olive oil - 1 onion, finely chopped - 2 garlic cloves, minced - 8 oz mushrooms, sliced - 6 oz fresh spinach - 1 cup ricotta cheese - 1 cup cottage cheese - 1 cup grated mozzarella cheese - ½ cup grated parmesan cheese - 1 tablespoon dried oregano - ½ teaspoon nutmeg - Salt and pepper to taste - 2 cups marinara sauce These ingredients blend together to create a rich and flavorful dish. The layers of noodles, cheese, and vegetables make every bite a delight. Cheese is key to lasagna's creamy texture. I use ricotta, cottage, and mozzarella in this recipe. You can also explore other options. Try goat cheese for a tangy twist. For a richer flavor, use cream cheese instead of ricotta. You could even mix in some feta cheese for a salty kick. If you have dietary needs, don't worry! You can make easy swaps. For a dairy-free version, use vegan cheese or tofu. You can replace lasagna noodles with zucchini slices for a low-carb option. If you want a gluten-free dish, use gluten-free noodles. These substitutions keep the flavors while meeting your needs. {{ingredient_image_1}} First, get all your ingredients ready. You will need: - 9 lasagna noodles - 2 tablespoons olive oil - 1 onion, finely chopped - 2 garlic cloves, minced - 8 oz (230g) mushrooms, sliced - 6 oz (170g) fresh spinach - 1 cup ricotta cheese - 1 cup cottage cheese - 1 cup grated mozzarella cheese - ½ cup grated parmesan cheese - 1 tablespoon dried oregano - ½ teaspoon nutmeg - Salt and pepper to taste - 2 cups marinara sauce Next, preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package. Make sure they are al dente. Drain them and set aside. In a large skillet, heat your olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion turns soft and clear, about 3 to 5 minutes. Then, add the sliced mushrooms. Cook them until soft and brown, around 5 to 7 minutes. Add the fresh spinach to the skillet. Cook it until it wilts, which takes about 2 to 3 minutes. Season the mix with oregano, nutmeg, salt, and pepper. Remove the skillet from the heat. In a bowl, mix the ricotta cheese, cottage cheese, and half of the mozzarella cheese. Stir until well combined. Now it's time to layer. Start by spreading a thin layer of marinara sauce in a 9x13 inch baking dish. Place 3 lasagna noodles on top. Spread half of the ricotta mixture over the noodles. Then, add half of the spinach and mushroom mix, followed by another layer of marinara sauce. Repeat this process. Add 3 more noodles, the remaining ricotta mix, the rest of the spinach and mushrooms, and more marinara sauce. For the last layer, place the remaining noodles on top. Cover them with the rest of the marinara sauce. Sprinkle on the remaining mozzarella and the grated parmesan cheese. Cover the baking dish with foil. Bake it in the preheated oven for 25 minutes. After that, remove the foil. Bake for another 15 minutes. The cheese should be bubbly and golden brown. Once done, let the lasagna cool for about 10 to 15 minutes before slicing it. This waiting time helps the layers set. Enjoy this creamy spinach mushroom lasagna with a fresh salad for a complete meal! To cook lasagna noodles right, start with a big pot of boiling water. Add salt for flavor. Cook the noodles until they are al dente. This means they should be firm but not hard. It helps to stir them often. Drain the noodles and run cold water over them to stop cooking. This keeps them from sticking together. For a creamier filling, mix ricotta cheese and cottage cheese. Use equal parts of both for great texture. Adding a bit of nutmeg gives a warm flavor. Make sure to season with salt and pepper. You can also blend in some spinach and mushrooms for extra creaminess. This will make your filling rich and delicious. Store leftover lasagna in an airtight container. It can sit in the fridge for about three days. If you want to freeze it, wrap it tightly in foil or plastic wrap. To reheat, place it in the oven at 350°F (175°C) for 20-30 minutes. You can add a splash of marinara sauce to keep it moist. Enjoy your creamy spinach mushroom lasagna even after the first meal! Pro Tips Perfectly Cooked Noodles: Ensure your lasagna noodles are cooked al dente for the best texture. They will continue to cook while baking, preventing a mushy lasagna. Layering Techniques: For an even distribution of flavors, make sure to spread each layer evenly, reaching all corners of the baking dish. Resting Time: Allow the lasagna to rest for at least 10-15 minutes after baking. This will help the layers set and make it easier to slice. Enhancing Flavor: Add a pinch of red pepper flakes to the marinara sauce for an extra kick or mix in some fresh herbs for a burst of freshness. {{image_2}} You can easily add protein to your lasagna. Chicken and tofu are great choices. For chicken, use cooked and shredded meat. Stir it into the mushroom and spinach mix. If you prefer tofu, use firm tofu. Crumble it and sauté with the veggies. This adds texture and flavor to your dish. If you need gluten-free lasagna, use gluten-free noodles. Many brands offer tasty options. Make sure to check the package for cooking details. You can also layer the filling without noodles. Use thin slices of zucchini or eggplant instead. This gives you a fresh twist while keeping it gluten-free. Switching up the sauce can change the whole dish. Instead of marinara, try pesto. It adds a vibrant flavor and pairs well with spinach. If you want a creamier taste, go for Alfredo sauce. Just spread it between the layers. This will give you a rich and comforting lasagna that’s sure to please. To keep leftover lasagna fresh, let it cool first. Then, wrap it tightly in plastic wrap or aluminum foil. You can also put it in an airtight container. This way, it stays moist and tasty. Store it in the fridge for up to four days. If you want to save lasagna for later, freezing is a great option. Slice the lasagna into portions. Wrap each slice in plastic wrap, then in foil. Use a freezer-safe bag if you prefer. Label it with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. When stored properly, your creamy spinach mushroom lasagna lasts about four days in the fridge. In the freezer, it stays good for three months. Pay attention to signs of spoilage, like an off smell or mold. Always trust your senses! Keeping track of storage times helps you enjoy this delicious dish at its best. Yes, you can use frozen spinach. It saves time and is easy to handle. Just thaw and squeeze out excess water before using. This helps avoid a watery filling. Frozen spinach is a great option if fresh is not available. Creamy Spinach Mushroom Lasagna pairs well with a simple green salad. A salad with mixed greens, cucumbers, and cherry tomatoes adds freshness. You can also serve garlic bread on the side. The bread helps soak up the sauce. For a special touch, drizzle olive oil or balsamic glaze on top. Bake the lasagna until the cheese is bubbly and golden. This usually takes about 40 minutes total: 25 minutes covered with foil and 15 minutes uncovered. To check, insert a knife in the center. If it comes out hot, the lasagna is ready. Let it cool for 10-15 minutes before cutting. You learned about making a creamy spinach mushroom lasagna. We covered the main ingredients, step-by-step instructions, and useful tips. I provided variations for different diets and how to store your lasagna well. Remember, you can adjust flavors by adding proteins or sauces. You now have all the tools needed for a great dish. Enjoy your cooking, and share your tasty results!

Creamy Spinach Mushroom Lasagna

A delicious and creamy lasagna layered with spinach, mushrooms, and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 9 noodles lasagna
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 6 oz fresh spinach
  • 1 cup ricotta cheese
  • 1 cup cottage cheese
  • 1 cup grated mozzarella cheese
  • 1 2 grated parmesan cheese
  • 1 tablespoon dried oregano
  • 0.5 teaspoon nutmeg
  • to taste salt and pepper
  • 2 cups marinara sauce

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions until al dente or slightly underdone, then drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 3-5 minutes.
  • Add the sliced mushrooms to the skillet and cook until they are soft and browned, about 5-7 minutes.
  • Stir in the fresh spinach, cooking until wilted, around 2-3 minutes. Season with oregano, nutmeg, salt, and pepper. Remove from heat.
  • In a mixing bowl, combine the ricotta cheese, cottage cheese, and half of the mozzarella cheese. Mix until well combined.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles on top.
  • Spread half of the ricotta mixture over the noodles, followed by half of the spinach and mushroom mixture, and a layer of marinara sauce.
  • Repeat the layering process: 3 more noodles, the remaining ricotta mixture, the remaining spinach and mushrooms, and more marinara sauce.
  • Top the last layer of noodles with the rest of the marinara sauce, remaining mozzarella, and the grated parmesan cheese.
  • Cover the dish with foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Let the lasagna cool for 10-15 minutes before slicing and serving.

Notes

Serve with a sprinkle of fresh basil and a side salad for a vibrant meal.
Keyword cheese, lasagna, mushroom, spinach, vegetarian