This Creamy Spinach & Mushroom Lasagna is a comforting, delicious dish perfect for family dinners or special occasions. Packed with savory mushrooms, tender spinach, and creamy ricotta, it’s a recipe you’ll want to keep forever. Don’t lose this recipe—you’ll love making it time and time again! 🙏
Ingredients:
For the Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 10 oz fresh spinach leaves
- 2 cups ricotta cheese
Instructions:
- Prepare the Sauce Base
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Vegetables
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and begin to brown.
- Gradually add the spinach leaves, stirring frequently, until they wilt completely. Remove the skillet from heat.
- Combine with Ricotta
- In a mixing bowl, combine the cooked mushroom and spinach mixture with the ricotta cheese. Stir well to create a creamy, flavorful filling.
- Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, layer lasagna noodles, the creamy spinach and mushroom mixture, and your favorite marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce and shredded cheese on top.
- Bake
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.
- Serve and Enjoy
- Let the lasagna cool for 5-10 minutes before slicing and serving. Pair with a side salad or garlic bread for a complete meal.
Why You’ll Love This Recipe:
- Rich and Creamy: The ricotta and mushroom filling is indulgent and packed with flavor.
- Vegetarian-Friendly: A hearty, meatless option that doesn’t compromise on taste.
- Easy to Make: Straightforward steps make this recipe suitable for any skill level.
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