Go Back

Creamy Spinach & Mushroom Lasagna

Warm, cheesy lasagna layered with tender spinach, earthy mushrooms, and a luscious creamy sauce—this comforting classic is easy to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 noodles lasagna noodles cooked
  • 10 oz fresh spinach
  • 8 oz mushrooms sliced
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups Alfredo sauce rich and velvety
  • 2 tbsp olive oil for sautéing garlic and mushrooms
  • 1 clove garlic minced
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat oven to 375°F (190°C).
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add sliced mushrooms and cook for 5–6 minutes until softened. Stir in fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
  3. Step 3: Grease a 9x13-inch baking dish and spread a thin layer of Alfredo sauce on the bottom. Lay down 3 cooked lasagna noodles over the sauce.
  4. Step 4: Spread a portion of the spinach and mushroom mixture over the noodles, then dollop and spread ricotta cheese. Sprinkle shredded mozzarella and grated Parmesan cheese over that. Repeat layers using all ingredients.
  5. Step 5: Finish with a final layer of Alfredo sauce topped generously with shredded mozzarella cheese.
  6. Step 6: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
  7. Step 7: Let the lasagna rest for about 5 minutes before slicing. Garnish with chopped fresh parsley. Serve warm.

Notes

Prepare the filling ahead of time to save time on busy days. Store leftovers covered in the fridge up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven until heated through and bubbly.