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Creamy Spinach & Mushroom Lasagna – A Comforting Classic with a Delicious Twist

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This Creamy Spinach & Mushroom Lasagna is a rich, cheesy, and satisfying dish that brings comfort to every bite. Layered with tender lasagna noodles, a creamy mushroom sauce, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan, this vegetarian lasagna is both hearty and delicious. Perfect for a family dinner, meal prep, or a cozy gathering, this recipe is easy to make and packed with flavor!

Ingredients

Scale
  • 12 lasagna noodles (no-cook)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 2 cups fresh spinach, chopped (or frozen, thawed, and drained)
  • 1 can (10.5 oz) Campbell’s condensed cream of mushroom soup
  • 1 cup milk
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tsp dried basil (or Italian herbs)
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  • Preheat the Oven: Set to 375°F (190°C) and lightly grease a baking dish.
  • Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onions and garlic, cooking until softened. Stir in mushrooms and spinach, cooking until tender. Season with salt and pepper.
  • Prepare the Sauce: In a bowl, whisk together cream of mushroom soup, milk, dried basil, and oregano.
  • Assemble the Lasagna: Spread a thin layer of sauce at the bottom of the dish. Add a layer of lasagna noodles, followed by ricotta cheese, sautéed vegetables, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
  • Bake Until Golden: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbling.
  • Rest & Serve: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

  • For Extra Creaminess: Mix an additional ¼ cup of heavy cream into the sauce.
  • Make It Gluten-Free: Use gluten-free lasagna noodles and a gluten-free mushroom soup.
  • Storage & Reheating: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
  • Freezing Option: Freeze assembled lasagna before baking for up to 3 months. Bake from frozen at 375°F (190°C) for about 1 hour.

Find it online: https://friendlywell.com/creamy-spinach-mushroom-lasagna-a-comforting-classic-with-a-delicious-twist/