Ingredients
Scale
- 12 lasagna noodles
- 2 cups fresh mushrooms, sliced
- 3 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant. Add sliced mushrooms and cook until browned. Stir in chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
- In a saucepan, combine heavy cream and Parmesan cheese. Warm over low heat, stirring until the cheese melts and sauce thickens slightly. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Spread a layer of the creamy mushroom sauce at the bottom of a 9×13 inch baking dish. Layer cooked noodles, half of the mushroom and spinach mixture, ricotta cheese, and mozzarella. Repeat layers, ending with a layer of noodles topped with remaining sauce and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden. Allow to rest for 10 minutes before slicing.
Notes
- For a lighter version, use reduced-fat cheese or plant-based alternatives.
- Make ahead by assembling and refrigerating up to 24 hours before baking.
- Can be frozen for up to 2 months; reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of the lasagna)
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg