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Lasagna is a quintessential comfort food that has captured the hearts and appetites of many across the globe. Among its many variations, Creamy Mushroom Spinach Lasagna stands out as a delightful option that combines rich, savory flavors with the wholesome goodness of vegetables. This vegetarian dish is not only indulgent but also packed with nutrients, making it a favorite choice for both weeknight dinners and festive gatherings.

Creamy Mushroom Spinach Lasagna

Discover the ultimate comfort food with this Creamy Mushroom Spinach Lasagna recipe! Packed with layers of creamy cheese, earthy cremini mushrooms, and vibrant spinach, this vegetarian dish is as nutritious as it is delicious. Perfect for weeknight dinners or festive gatherings, its rich flavors and satisfying textures make it a family favorite. Easy to prepare and visually appealing, this lasagna is sure to impress your guests and loved ones. Join the joy of cooking and savor every bite!
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Ingredients
  

Lasagna Noodles: 9 sheets (preferably no-boil)

Fresh Spinach: 4 cups, tightly packed

Cremini Mushrooms: 2 cups, sliced

Ricotta Cheese: 1 cup

Mozzarella Cheese: 2 cups, shredded

Parmesan Cheese: 1/2 cup, grated

Cream Cheese: 8 oz, softened

Garlic: 3 cloves, minced

Onion: 1 medium, diced

Olive Oil: 2 tablespoons

Salt: 1 teaspoon

Black Pepper: 1/2 teaspoon

Nutmeg: 1/4 teaspoon

Red Pepper Flakes (optional): 1/4 teaspoon

Vegetable Broth: 1 cup (for flavor and moisture)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

      Add Mushrooms: Toss the sliced cremini mushrooms into the skillet, cooking for approximately 5-7 minutes, or until they are browned and their moisture has evaporated. Next, stir in the fresh spinach and continue cooking until the spinach is wilted. Season the mixture with salt, black pepper, and nutmeg for a well-rounded flavor. Once done, remove the skillet from heat.

        Make the Creamy Filling: In a medium-sized mixing bowl, combine the ricotta cheese, softened cream cheese, and half of the shredded mozzarella cheese. Use a fork or whisk to mix everything together until the mixture is smooth and creamy.

          Assemble the Lasagna: In a 9x13 inch baking dish, start by pouring a thin layer of vegetable broth on the bottom to prevent sticking. Place 3 sheets of lasagna noodles over the broth. Spread half of the creamy cheese mixture evenly over the noodles, followed by half of the sautéed mushroom and spinach mixture. Repeat this layering process with the remaining noodles, cheese mixture, and vegetable mixture. Finish the assembly with the last 3 noodles on top and pour the remaining vegetable broth over them.

            Finish with Cheese: Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly across the top of the lasagna. If you enjoy a bit of spice, feel free to sprinkle red pepper flakes for added heat.

              Bake the Lasagna: Cover the baking dish tightly with aluminum foil (you can spray the foil with cooking spray to avoid sticking) and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is melty, golden, and bubbly.

                Let It Rest: After removing the lasagna from the oven, allow it to sit for about 10-15 minutes. This resting period helps the layers set and makes slicing easier.

                  Serve: Cut the lasagna into squares and serve warm. For an extra touch, sprinkle additional Parmesan cheese or fresh herbs like basil or parsley on top before serving.

                    Prep Time, Total Time, Servings:

                      20 minutes | 1 hour | 6 servings