Creamy Spinach and Mushroom Lasagna

This creamy spinach and mushroom lasagna is the perfect comfort food for a cold night. It's easy to make and packed with flavor. The spinach and mushrooms add a healthy twist to this classic dish.

Lasagna is a classic Italian dish that has been enjoyed for centuries. It is typically made with layers of pasta, meat sauce, and cheese. This recipe for creamy spinach and mushroom lasagna is a twist on the classic dish. It features a creamy ricotta filling, fresh spinach, and mushrooms. The result is a delicious and hearty lasagna that is sure to please everyone at the table.

Prep time: 30 | Cook time: 45 | Serves: 6

Ingredients

• 1 package no-boil lasagna noodles
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 large portobello mushroom, chopped
• 1 cup chopped fresh baby spinach
• 2 cups ricotta cheese
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion and mushroom to the skillet; cook and stir until the onion is softened.
3. Stir in spinach; cook until wilted.
4. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper.
5. Spread 1 cup of the ricotta mixture into the bottom of a 9x13-inch baking dish. Top with half of the noodles, half of the mushroom mixture, and half of the remaining ricotta mixture.
6. Repeat layers. Cover and bake in the preheated oven for 30 minutes.
7. Uncover and bake for an additional 15 minutes, or until the lasagna is bubbly and heated through.

Why It Works

• The no-boil lasagna noodles make this recipe quick and easy to prepare.
• The combination of ricotta cheese, spinach, and mushrooms creates a creamy and flavorful filling.
• Baking the lasagna covered for 30 minutes helps to cook the noodles through and melt the cheese.
• Uncovering the lasagna for the last 15 minutes of baking allows the cheese to brown and bubble.