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Creamy Mushroom and Spinach Lasagna

Shweta Arora
Creamy Mushroom and Spinach Lasagna is a rich, creamy, indulging recipe combined with the goodness of spinach and mushrooms! Make a big batch since its a freezer friendly and kid friendly recipe.
5 from 6 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main, Main Course
Cuisine Italian
Servings 12
Calories 346 kcal

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

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

Calories: 346kcal | Carbohydrates: 21g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 649mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 1mg
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