Description
This Creamy Spinach and Mushroom Lasagna is a vegetarian twist on the classic Italian dish. Layers of tender lasagna noodles, sautéed spinach and mushrooms, and a rich mascarpone cheese sauce come together to create a comforting and gourmet meal. Perfect for family dinners, potlucks, or special occasions, this lasagna is sure to impress with its creamy texture and bold flavors. Plus, it’s easy to customize for different dietary needs!
Ingredients
Scale
For the Filling:
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 2 cups sliced mushrooms (cremini or button)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- For the Creamy Sauce:
- 1 cup mascarpone cheese (or substitute with cream cheese or ricotta)
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 cup milk or cream (to adjust consistency)
For Assembly:
- 12 lasagna noodles (no-boil or traditional)
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
Step 1: Prepare the Filling
- Heat olive oil and butter in a large skillet over medium heat.
- Add garlic and onions, and sauté until fragrant (about 2-3 minutes).
- Add mushrooms and cook until they release their moisture and turn golden brown (5-7 minutes).
- Stir in spinach and cook until wilted. Season with thyme, oregano, salt, and pepper. Remove from heat and set aside.
Step 2: Make the Creamy Sauce
- In a medium bowl, combine mascarpone cheese, Parmesan cheese, and nutmeg.
- Gradually add milk or cream until the mixture reaches a smooth, spreadable consistency.
Step 3: Assemble the Lasagna
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread a portion of the creamy sauce over the noodles, followed by a layer of the spinach-mushroom mixture.
- Repeat the layers, finishing with a final layer of noodles topped with marinara sauce and shredded mozzarella cheese.
Step 4: Bake
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 5: Rest and Serve
- Let the lasagna rest for 10 minutes before slicing.
- Garnish with fresh basil or parsley, if desired, and serve warm.
Notes
- Make-Ahead Option: Assemble the lasagna up to 24 hours in advance and refrigerate. Bake as directed when ready to serve.
- Freezing Instructions: Wrap the unbaked lasagna tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Vegetarian-Friendly: This recipe is naturally vegetarian. For a vegan version, use plant-based cheeses and cream.
- Gluten-Free Option: Substitute regular lasagna noodles with gluten-free noodles.
- Add Protein: For a heartier dish, add grilled chicken, Italian sausage, or tofu.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian