Can I use frozen spinach for this lasagna?

Yes, you can use frozen spinach, but make sure it is thawed, drained, and squeezed to remove excess moisture. Fresh spinach, however, gives a brighter flavor and texture.

How long does Creamy Spinach Mushroom Lasagna last in the fridge?

Creamy Spinach Mushroom Lasagna can last up to 5 days in the fridge when stored in an airtight container. Make sure to reheat it thoroughly before serving.

Can I prepare the lasagna a day in advance?

Absolutely! You can assemble the lasagna ahead of time and keep it in the refrigerator. Just bake it on the day you plan to serve it, increasing the time in the oven if baked straight from the fridge.

What can I serve with Creamy Spinach Mushroom Lasagna?

Pair this delicious lasagna with a light salad, garlic bread, or a glass of sparkling water for a refreshing meal. A light dessert, like tiramisu, also complements it well.

Can I freeze leftover lasagna?

Yes, you can freeze leftover lasagna! Just ensure it's cooled completely, then cover tightly with plastic wrap and foil before freezing. It's best enjoyed within 3 months.

Creamy Spinach Mushroom Lasagna: 5 Star Comfort Food

Ingredients

Scale

12 lasagna noodles
2 tablespoons olive oil
1 small onion (diced)
4 cloves garlic (minced)
8 ounces mushrooms (sliced)
4 cups fresh spinach
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese (divided)
1 cup grated Parmesan cheese
2 cups marinara sauce
1/4 teaspoon nutmeg (optional)

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Instructions

Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat and sauté the onions for about 5 minutes until they turn translucent. Add the garlic and sliced mushrooms, cooking until the mushrooms are browned. Toss in the fresh spinach, cooking until it’s wilted, then season with dried oregano, dried basil, salt, pepper, and nutmeg if using.
In a mixing bowl, combine ricotta, egg, 1 cup mozzarella, and half of the Parmesan cheese until smooth. Begin layering your lasagna by spreading a thin layer of marinara sauce in a 9×13 inch baking dish. Lay 4 noodles on top, followed by half the ricotta mixture, half the spinach mixture, and a third of the marinara. Repeat these layers. Finally, place the last 4 noodles, drizzle the remaining marinara, and sprinkle the remaining mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes, then uncover and bake an additional 15 minutes until the cheese is bubbly and golden.
Let cool for 10-15 minutes before slicing and serving.

Notes

If you prefer, plant-based ricotta can be used as a dairy alternative. This dish can be assembled a day in advance and kept in the refrigerator until ready to bake.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 450mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg