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Creamy Mushroom Spinach Lasagna is a delightful and comforting dish that has captivated the hearts and taste buds of many. This recipe is not just about layers of pasta; it’s a harmonious blend of rich flavors, creamy textures, and healthy ingredients that make it a perfect choice for family meals, gatherings, or even a cozy night in. With the earthy taste of mushrooms and the vibrant green of spinach, this lasagna caters to both vegetarian diets and lasagna enthusiasts alike, making it a versatile option for any occasion.

Creamy Mushroom Spinach Lasagna

Indulge in the rich flavors of Creamy Mushroom Spinach Lasagna, a comforting and nutritious dish that's perfect for any occasion. This recipe layers tender pasta with sautéed mushrooms and vibrant spinach, all enveloped in a creamy cheese sauce. Packed with vitamins and protein, it caters to both vegetarians and lasagna lovers alike. Discover the beauty of customizable ingredients and create a memorable meal that brings everyone together around the table. Enjoy every satisfying bite!
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Ingredients
  

Lasagna Noodles: 12 sheets (no-boil or regular)

Mushrooms: 16 oz, sliced (cremini or button)

Spinach: 10 oz, fresh (or 1 pkg frozen, thawed and drained)

Ricotta Cheese: 15 oz

Mozzarella Cheese: 3 cups, shredded (divided)

Parmesan Cheese: 1 cup, grated (divided)

Garlic: 4 cloves, minced

Onion: 1 medium, diced

Olive Oil: 2 tablespoons

Butter: 2 tablespoons

All-purpose Flour: 2 tablespoons

Milk: 2 cups (whole or 2%)

Nutmeg: 1/4 teaspoon (freshly grated, if possible)

Salt: to taste

Black Pepper: to taste

Italian Seasoning: 1 teaspoon

Fresh Basil: for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 7-10 minutes. Season with salt, black pepper, and Italian seasoning. Stir in the fresh spinach and cook until wilted. Remove from heat and set aside.

        Prepare the Cream Sauce: In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute. Gradually add the milk, whisking constantly until the mixture thickens and comes to a gentle boil. Stir in nutmeg, salt, and pepper to taste. Remove from heat and set aside.

          Combine Cheeses: In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Mix well and season with salt and pepper.

            Layer the Lasagna:

              - Spread a thin layer of the cream sauce at the bottom of a 9x13 inch baking dish.

                - Place 4 lasagna noodles on top.

                  - Spread half of the ricotta mixture over the noodles, then add half of the sautéed mushroom-spinach mixture.

                    - Pour one-third of the cream sauce on top, then sprinkle with 1/2 cup of mozzarella.

                      - Repeat this layering process (noodles, ricotta mixture, mushrooms, cream sauce, mozzarella) until all ingredients are used, ending with a final layer of noodles topped with remaining cream sauce and the rest of the mozzarella and Parmesan cheese.

                        Bake: Cover the dish with aluminum foil (to prevent sticking, spray foil with cooking spray) and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.

                          Rest and Serve: Let the lasagna cool for about 10-15 minutes before slicing. Garnish with fresh basil if desired, and serve warm.

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8