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Easy Creamy Spinach Mushroom Lasagna

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  • Author: Asma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Casserole
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This Easy Creamy Spinach Mushroom Lasagna is a perfect vegetarian dinner! Layered with mushrooms, spinach, creamy cheese, and no-boil lasagna sheets, it’s a comforting dish for weeknight meals or special occasions.

Ingredients

Units Scale

For the Veggies:

  • 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

For the Sauce:

  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup milk
  • Pinch of nutmeg

For the Lasagna Layers:

  • No-cook lasagna sheets
  • 1 1/2 cups cottage cheese or ricotta
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese

Instructions

Cook the Veggies

  • Heat olive oil in a skillet over medium heat.
  • Sauté onion and garlic until softened, about 3 minutes.
  • Add mushrooms, season with salt and pepper, and cook until softened, about 5 minutes.
  • Stir in the thawed spinach and Italian seasoning. Remove from heat and set aside.

2. Prepare the Sauce

  • In a bowl, whisk together the condensed cream of mushroom soup, milk, and a pinch of nutmeg until smooth.

3. Assemble the Lasagna

  • Preheat the oven to 340°F (170°C).
  • Spread a thin layer of the soup mixture on the bottom of a baking dish.
  • Place a layer of no-cook lasagna sheets over the sauce.
  • Top with the mushroom-spinach mixture, a layer of cottage cheese (or ricotta), shredded mozzarella, and Parmesan. Drizzle some sauce over the top.
  • Repeat layers, finishing with a generous layer of sauce and the shredded cheddar cheese on top.

4. Bake

  • Cover the dish with foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 8-10 minutes, or until the top is golden and bubbly.
  • Let the lasagna cool for 5-10 minutes before slicing and serving.

Notes

  • Customizations: Add sliced zucchini or roasted red peppers for extra veggies.
  • Make-Ahead Tip: Assemble the lasagna a day in advance, cover tightly, and refrigerate until ready to bake.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Find it online: https://lovetocookrecipes.com/easy-creamy-spinach-mushroom-lasagna/