Creamy Spinach and Mushroom Lasagna: A Decadent Vegetarian Delight!
By Jason Griffith
Imagine layers of tender lasagna noodles, generously filled with a rich blend of creamy ricotta, savory sautéed spinach and mushrooms, and three kinds of cheese, all bathed in a luscious Alfredo sauce. This Creamy Spinach and Mushroom Lasagna is pure comfort in every forkful! It’s a decadent vegetarian dish that’s perfect for a cozy family dinner, a special occasion, or when you simply crave a truly satisfying Italian-inspired meal. Get ready to indulge in this cheesy, creamy, and incredibly flavorful bake!
Why I Love This Recipe
I’m a huge fan of classic comfort foods, and lasagna always hits the spot. What I absolutely adore about this Creamy Spinach and Mushroom Lasagna is how it takes a familiar favorite and gives it a wonderfully rich and earthy twist. The combination of tender mushrooms, vibrant spinach, and three cheeses creates an incredible depth of flavor and texture. And, instead of traditional red sauce, the creamy Alfredo base elevates this lasagna to a whole new level of decadence. It feels incredibly luxurious, yet it’s surprisingly straightforward to assemble, making it a fantastic dish for any occasion.
Ingredients:
- 12 lasagna noodles, cooked al dente
- 10 oz fresh spinach
- 8 oz mushrooms, sliced (cremini or white button recommended)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese (plus extra for topping)
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Fresh chopped parsley (for garnish, optional)
Swaps and Notes
- Lasagna Noodles: You can use regular lasagna noodles (boiled al dente) or no-boil lasagna noodles for an even quicker assembly. If using no-boil, ensure your Alfredo sauce is thin enough for them to absorb moisture.
- Spinach: Fresh spinach wilts down significantly. Ensure you squeeze out any excess water after wilting to prevent a watery lasagna. Frozen spinach (thawed and very well squeezed dry) can be used as a substitute.
- Mushrooms: Cremini (baby bella) mushrooms offer a deeper, more earthy flavor. White button mushrooms are also fine. You can also add other mushrooms like shiitake for more complexity.
- Cheeses: The combination of ricotta, mozzarella, and Parmesan provides a classic lasagna texture and flavor. Feel free to use part-skim ricotta if desired. You can also add a small amount of provolone for extra meltiness.
- Alfredo Sauce: Use your favorite store-bought Alfredo sauce for convenience, or make your own homemade Alfredo sauce for an extra special touch.
- Garlic: Freshly minced garlic is preferred for aromatic depth.
- Seasoning: Adjust salt and pepper to taste throughout the layers. A pinch of nutmeg in the ricotta mixture can enhance the creamy flavors.
- Protein (Optional): While this is a vegetarian lasagna, you can add cooked, crumbled Italian sausage or shredded cooked chicken to the spinach-mushroom mixture for a non-vegetarian version.
Directions:
1. Prepare Spinach and Mushrooms: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms to the skillet and cook until they are soft and have released their liquid, about 5-7 minutes. Add the fresh spinach to the skillet and cook, tossing, until it just wilts down, about 2-3 minutes. Season the spinach and mushroom mixture generously with salt and black pepper to taste. Remove from heat and set aside.
2. Prepare Cheese Mixture: In a medium bowl, combine the 2 cups ricotta cheese with ½ cup of the shredded mozzarella cheese and ½ cup of the grated Parmesan cheese. Mix well until combined. You can add a pinch of salt and pepper to this mixture as well.
3. Layer the Lasagna (Assembly): Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer (about ½ cup) of the Alfredo sauce evenly over the bottom of the prepared baking dish. Place 3 cooked lasagna noodles over the sauce, slightly overlapping if necessary to cover the bottom. Top the noodles with half of the prepared spinach and mushroom mixture. Dollop half of the ricotta cheese mixture evenly over the spinach and mushrooms. Sprinkle with about half of the remaining shredded mozzarella cheese and a generous sprinkle of the remaining grated Parmesan cheese. Add another thin layer of Alfredo sauce (about ½ cup). Repeat the layers: 3 more lasagna noodles, the remaining spinach-mushroom mixture, the remaining ricotta cheese mixture, and another sprinkle of mozzarella and Parmesan. Place the final 3 lasagna noodles on top. Spread a thin layer of the remaining Alfredo sauceover the top noodles.
4. Finish with Cheese & Bake: Sprinkle the remaining shredded mozzarella cheese generously over the top of the lasagna, ensuring it covers the noodles. You can add a final sprinkle of Parmesan here as well. Cover the baking dish tightly with aluminum foil. Place the lasagna in the preheated oven and bake for 25 minutes. This covered baking time allows the lasagna to heat through and for the flavors to meld. After 25 minutes, carefully remove the foil. Return the lasagna to the oven and bake for another 10-15 minutes, or until the cheese topping is bubbling, golden brown, and delightfully crisp around the edges.
5. Rest & Serve: Remove the lasagna from the oven. Let it rest for at least 10-15 minutes before slicing and serving. This resting period is crucial, as it allows the layers to set, preventing the lasagna from falling apart when you cut into it. Garnish with fresh chopped parsley if desired. Enjoy!
Tips for Success
- Cook Noodles Al Dente: If using traditional noodles, cook them al dente, as they will continue to cook in the oven.
- Squeeze Spinach Dry: If using fresh spinach, ensure it is thoroughly squeezed after wilting to prevent a watery lasagna. If using frozen spinach, squeeze it very dry.
- Softened Cheeses: Ensure your ricotta and mozzarella are well-mixed and ready to layer.
- Don’t Skimp on Alfredo: A generous amount of sauce is key for moist, creamy lasagna.
- Resting is Crucial: Do not cut into the lasagna immediately after baking! Resting allows the layers to set and makes for much cleaner, prettier slices.
- Taste and Adjust: Season the spinach-mushroom mixture and the cheese mixture to ensure flavor throughout.
Serving Suggestions and Pairings
This Creamy Spinach and Mushroom Lasagna is a hearty, complete meal on its own, but it pairs wonderfully with a few Italian-inspired additions:
- Garlic Bread: A classic pairing! Serve with warm, crusty garlic bread for soaking up extra sauce.
- Side Salad: A light green salad with a simple vinaigrette (like a balsamic vinaigrette) provides a refreshing contrast.
- Wine Pairing: A crisp, dry Pinot Grigio, a light Chardonnay, or a medium-bodied Sangiovese would complement the richness of the lasagna.
- For other comforting pasta dishes and easy casserole meals, explore these Chefmaniac.com favorites:
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast (for a different lasagna experience!)
- Classic Spaghetti Recipe with Homemade Sauce
- Creamy Sun-Dried Tomato Spinach Pasta
- Mushroom Ravioli with Spinach
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
Final Thoughts
This Creamy Spinach and Mushroom Lasagna is a truly decadent and comforting dish that’s perfect for any occasion. Its rich Alfredo sauce, tender vegetables, and abundant cheese layers create a harmonious blend of flavors and textures that will impress even the most discerning palates. It’s a fantastic vegetarian option that feels truly indulgent. Get ready to savor every cheesy, creamy bite!
What are your favorite vegetarian casseroles, or do you have a secret ingredient that makes your lasagna extra special? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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