Hello everyone!! Back with a scrumptious Italian Pasta recipe - Creamy Mushroom and Spinach Lasagna that will leave you wanting for more. Its rich, creamy, indulging and bonus freezer friendly. Another plus point, I have used store bought Pasta Sauce to cut down on the cooking time. Now you can whip up a comforting and delicious meal in no time. Its a big batch too so definitely suitable for large gatherings and parties/potlucks too.
I love making homemade pasta sauce from scratch and storing/freezing it for use as needed. But there are days when you freezer stock runs out and you are pressed for time to make from scratch. The best store bought alternative to homemade is a RAGU Pasta Sauce that is made using fresh ingredients just like you would at home.
While growing up, mom would whip up a creamy baked pasta dish that was filled with cheese and veggies. I've tweaked her recipe to layer the lasagna sheets instead and fill with lots of cheese, veggie combination of mushroom and spinach which never fails and the creamy and rich RAGU Classic Alfredo Sauce. Love making this recipe for my kiddo just the way my mom made it for us. And nothing beats the thought of making a comforting and delicious meal for my Family.
Now to the recipe...
Step by Step Method:
Prep Work:
Preheat oven to 350F. In a pot boil water and to it add the lasagna sheets. Cook as per package instruction around 8 minutes. Drain, wash with cold water to prevent them from cooking further and keep aside. In a saute pan add the butter and oil. Once butter has melted add the garlic and saute for a minute. Make sure not to burn the garlic or else it will turn bitter. Then add the onions and saute till translucent.
Next add the mushrooms and cook till they shrink and start oozing water. Now add salt, pepper and cook for another 1-2 minutes. Then add the spinach. once its softens add the oregano and basil leaves. Cook for another 1-2 minutes until the Spinach is almost cooked.
To Layer the Lasagna :
In a 9X13 baking dish, spread half of the Alfredo Sauce at the bottom. spread evenly and top it with lasagna noodles. Add as many noodles as required to cover the dish, I used 2 and half. Then top it with half of the ricotta cheese followed by half of the spinach mushroom filling, 1 cup mozzarella and ¼ cup Parmesan cheese and 1 tsp parsley.
Next layer will be noodles, remaining half ricotta cheese, mushroom spinach filling, 1 cup mozzarella, ¼ cup parmesan and 1 teaspoon parley. Last layer is noodles, half of the Alfredo Sauce, 1 and ½ cups mozzarella, ½ cup Parmesan and 1 teaspoon parsley. Bake at 350 for 30-40 minutes until the cheese has melted. Broil on high for 2 mins for browning the cheese.
That's it, our rich and Creamy Mushroom and Spinach Lasagna Recipe is ready. Serve hot with sprinkle of chilli flakes if required. Enjoy!!
More such delicious Pasta recipes for you to try:
- TACO PASTA
- PASTA ARRABBIATA
- SPAGHETTI AGLIO E OLIO
- SPINACH BASIL PESTO PASTA
- CREAMY GARLIC PASTA WITH VEGGIES
Hope you enjoy this Creamy Mushroom and Spinach Lasagna recipe much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Recipe Card
Creamy Mushroom and Spinach Lasagna
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 fat garlic cloves finely chopped
- ½ teaspoon dry oregano
- 4-5 fresh basil leaves finely chopped or use 1 teaspoon dry basil
- 8 oz mushrooms around 10-12, sliced
- 4 cups packed spinach leaves roughly chopped
- salt and pepper to taste
- 16 ounces classic Alfredo Sauce 1 bottle
- 9-10 lasagna sheets
- 8 oz Ricotta cheese
- 4 cups mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- 3 teaspoon dry parsley flakes
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Instructions
- Preheat oven to 350F. In a pot boil water and to it add the lasagna sheets. Cook as per package instruction around 8 minutes. Drain, wash with cold water to prevent them from cooking further and keep aside.
To make the mushroom and spinach filling:
- In a saute pan add the butter and oil. Once butter has melted add the garlic and saute for a minute. Make sure not to burn the garlic or else it will turn bitter. Then add the onions and saute till translucent.
- Next add the mushrooms and cook till they shrink and start oozing water. Add salt, pepper and cook for another 1-2 minutes. Then add the spinach and once its softens add the oregano and basil leaves. Cook for another 1-2 minutes until the Spinach is almost cooked. The filling is ready! Keep aside.
To Layer the Lasagna
- In a 9X13 baking dish, spread half of the Alfredo Sauce at the bottom. spread evenly and top it with lasagna noodles. Add as many noodles as required to cover the dish, I used 2 and half.
- Then top it with half of the ricotta cheese followed by half of the spinach mushroom filling, 1 cup mozzarella and ¼ cup Parmesan cheese and 1 teaspoon parsley.
- Next layer will be noodles, remaining half ricotta cheese, mushroom spinach filling, 1 cup mozzarella, ¼ cup parmesan and 1 teaspoon parley.
- Last layer is noodles, half of the Alfredo Sauce, 1 and ½ cups mozzarella, ½ cup Parmesan and 1 teaspoon parsley.
- Bake at 350 for 30-40 minutes until the cheese has melted. Broil on high for 2 mins for browning the cheese. Slice and serve warm with sprinkle of chilli flakes if required. Enjoy!!
Notes
- You can add veggies of choice to this pasta dish.
- for freezing the Lasagna, layer it in a freezer and oven safe baking dish. Cover it with a plastic wrap and aluminium foil and freeze it. For baking it, simply bake in oven for an additional 10-15 mins or as required.
- For making this dish ahead of time, layer it in an oven safe baking dish and cover and keep. When its time, uncover, bake and serve.
Nutrition
Happy Cooking!!
Shweta
Michael Wilson says
Great recipe. I did add some Italian Chicken sausage with kale chopped up in the filling. I used Cottage cheese instead of Ricotta because not a fan of Ricotta. The wife and I loved it. Keeper recipe.
Shweta Arora says
Thank you Michael, so happy to know that you loved the recipe!
Marjorie says
Delicious recipe,especially for those who prefer meatless recipes.
Shweta Arora says
Thank you! Glad you liked it!!
Cheryl says
Can you use no boil noodles??
Shweta Arora says
yes definitely!
Susan Dugger says
thank you very much.
Susan Dugger says
can i get CREAMY MUSHROOM AND SPINACH LASAGNA RECIPE to print it to make it.
Shweta Arora says
You got it! Thanks for checking! I've now updated the recipe to show the print card.
AJ says
I made my own Alfredo as I don't care for the nutmeg in the store bought stuff - good recipe
Shweta Arora says
Thanks Sowmia, Love spinach and chicken combination. Sure tasted yummy.
Sowmia pragash says
Lasagna Looks super yummy and cheesy.last week I too prepared lasagna with spinach and chicken...
Sowmia - Sowmia's Galley