Creamy Spinach and Mushroom Lasagna Recipe
Ingredients
– 12 lasagna noodles, cooked and drained
– 10 oz fresh spinach, chopped
– 8 oz mushrooms, sliced
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 jar (24 oz) Alfredo sauce
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp dried Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
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Instructions
1. Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or olive oil.
2. Sauté Spinach and Mushrooms
In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, approximately 1 minute. Incorporate the sliced mushrooms and cook until they are tender, about 5 minutes. Add the chopped spinach and cook until it wilts, around 2-3 minutes. Season the mixture with salt, pepper, and Italian seasoning, then remove from heat.
3. Prepare the Ricotta Mixture
In a medium bowl, blend the ricotta cheese with 1 cup of mozzarella and 1/2 cup of Parmesan cheese until well combined.
4. Layer the Lasagna
Start by spreading a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles on top of the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the sautéed spinach and mushroom mixture. Drizzle a quarter of the Alfredo sauce over the vegetables and sprinkle with some mozzarella. Repeat the layering process (noodles, ricotta, spinach-mushroom mixture, Alfredo, mozzarella) until all ingredients are used, finishing with a layer of noodles topped with Alfredo sauce, mozzarella, and the remaining Parmesan cheese.
5. Bake the Lasagna
Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.
6. Cool and Serve
Allow the lasagna to rest for 10 minutes before slicing and serving.
