Easy Creamy Spinach Mushroom Lasagna

This Easy Creamy Spinach Mushroom Lasagna is the perfect comfort food, loaded with tender mushrooms, spinach, and a luscious creamy sauce. It’s a cheesy, flavorful, and satisfying vegetarian dish that’s simple enough for weeknights and special enough for gatherings.

Why You’ll Love This Recipe

• A comforting and meatless alternative to traditional lasagna.
• Packed with nutrient-rich spinach and mushrooms.
• Layers of creamy, cheesy goodness that are irresistibly delicious.
• No-boil lasagna sheets save time and effort.
• Perfect for meal prep, leftovers, or freezing for later.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 8 ounces fresh mushrooms, sliced
• 1 cup frozen spinach, thawed and squeezed dry
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup milk
• Pinch of nutmeg
• No-cook lasagna sheets
• 1 ½ cups cottage cheese or ricotta
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup shredded cheddar cheese

Directions

Step 1: Cook the Veggies

1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic; cook until softened, about 2-3 minutes.
2. Cook Mushrooms: Add sliced mushrooms, season with salt and pepper, and cook until tender and the liquid has evaporated, about 5 minutes.
3. Add Spinach: Stir in thawed and drained spinach along with Italian seasoning. Mix well and remove from heat.

Step 2: Prepare the Sauce

4. Mix Ingredients: In a mixing bowl, combine the condensed cream of mushroom soup, milk, and a pinch of nutmeg. Stir until smooth and set aside.

Step 3: Assemble the Lasagna

5. Preheat Oven: Preheat your oven to 340°F (170°C).
6. Layer Ingredients: Spread a thin layer of the soup mixture at the bottom of a greased baking dish. Layer lasagna sheets, followed by a portion of the mushroom-spinach mixture, a mix of cheeses (cottage cheese, mozzarella, Parmesan, cheddar), and more sauce. Repeat the layering process until all ingredients are used, ending with sauce and cheese on top.

Step 4: Bake the Lasagna

7. Cover and Bake: Cover the dish with foil and bake for 25 minutes.
8. Uncover and Finish: Remove the foil and bake for another 8-10 minutes, or until the top is golden and bubbly.
9. Cool and Serve: Let the lasagna rest for 5-10 minutes before slicing to allow the layers to set.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories: 345 kcal per serving

Variations

• Add Protein: Include crumbled tofu, cooked lentils, or chickpeas for a protein boost.
• Gluten-Free: Use gluten-free lasagna sheets and ensure the soup is gluten-free.
• Fresh Spinach: Replace frozen spinach with fresh baby spinach. Sauté it briefly before adding.
• Extra Veggies: Add zucchini slices, bell peppers, or eggplant for more veggie layers.
• Herby Flavor: Sprinkle fresh basil or parsley between the layers for a fragrant touch.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze portions in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.

FAQs

1. Can I use fresh lasagna sheets?

Yes, fresh lasagna sheets work well and may require less sauce as they’re softer.

2. Can I make this dish ahead of time?

Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours. Bake as directed when ready.

3. Can I skip the cream of mushroom soup?

For a homemade alternative, make a quick béchamel sauce by cooking flour and butter, then whisking in milk until thickened. Add some sautéed mushrooms for flavor.

4. Can I use ricotta instead of cottage cheese?

Yes, ricotta is a great substitute and will yield a creamier texture.

5. How do I prevent the lasagna from being watery?

Ensure the spinach is fully drained, and let the lasagna rest after baking to absorb any excess liquid.

6. What’s the best way to slice lasagna neatly?

Use a sharp knife and let the lasagna cool for 5-10 minutes before slicing to keep the layers intact.

7. Can I add a crunchy topping?

Yes, sprinkle breadcrumbs mixed with grated Parmesan on top before baking for a crispy finish.

8. Can I use almond milk or another milk alternative?

Yes, unsweetened almond milk or oat milk can be used as a substitute for regular milk.

9. Can I skip cheddar cheese?

Cheddar adds a nice sharpness, but you can replace it with extra mozzarella or Parmesan.

10. What sides pair well with this lasagna?

Serve with a simple green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Easy Creamy Spinach Mushroom Lasagna is a rich, satisfying dish that’s loaded with creamy layers of cheesy goodness, tender vegetables, and hearty pasta. It’s simple to make, customizable to your tastes, and sure to become a favorite for family dinners or meatless Mondays. Give it a try and enjoy a comforting plate of vegetarian lasagna perfection!

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