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Lasagna is a beloved comfort food that has warmed hearts and filled bellies for generations. This traditional Italian dish is characterized by its comforting layers of pasta, savory fillings, and rich sauces. However, as more people embrace vegetarian diets, there is a growing demand for meat-free alternatives that still satisfy those cravings for hearty meals. Enter the creamy mushroom spinach lasagna—an exquisite vegetarian option that doesn’t compromise on flavor or texture.

Creamy Mushroom Spinach Lasagna

Discover the ultimate comfort food with this creamy mushroom spinach lasagna recipe! Perfect for vegetarians and pasta lovers alike, this dish layers tender pasta with sautéed mushrooms, fresh spinach, and a rich cheese sauce. Not only does it satisfy hearty cravings, but it also packs a nutritional punch with antioxidant-rich ingredients. Try this delicious twist on a classic Italian favorite at your next family gathering and enjoy the flavorful experience of homemade lasagna.
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Ingredients
  

Lasagna noodles: 12 sheets (no-boil or regular)

Olive oil: 2 tablespoons

Onion: 1 medium, finely chopped

Garlic: 4 cloves, minced

Mushrooms: 16 oz (about 450g), sliced (button or cremini)

Fresh spinach: 5 oz (about 140g), roughly chopped

Ricotta cheese: 1 cup

Mozzarella cheese: 2 cups, shredded

Parmesan cheese: 1 cup, grated

Heavy cream: 1 cup

Vegetable broth: 1 cup

Dried oregano: 1 teaspoon

Dried basil: 1 teaspoon

Salt: to taste

Black pepper: to taste

Nutmeg: a pinch (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Season with salt and pepper, and cook until they release their moisture and become golden brown, about 7-8 minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

        Prepare the Cheese Mixture: In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, heavy cream, vegetable broth, dried oregano, dried basil, a pinch of nutmeg (if using), salt, and pepper. Stir until well combined.

          Assemble the Lasagna: In a large baking dish (9x13 inches), spread a thin layer of the cheese mixture on the bottom. Layer three lasagna noodles on top, followed by half of the mushroom and spinach mixture. Spread half of the remaining cheese mixture over the vegetables. Repeat the layering process: noodles, mushrooms, and cheese mixture.

            Final Layer: Finish with a final layer of noodles and top with the remaining cheese mixture. Sprinkle the remaining mozzarella and Parmesan cheese on top.

              Bake: Cover the baking dish with aluminum foil (to avoid sticking, spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

                Rest and Serve: Once done, remove from the oven and let it rest for 10-15 minutes to set. Slice into squares, serve hot, and enjoy your creamy mushroom spinach lasagna!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6-8 servings