This creamy mushroom and spinach lasagna is a comforting and easy-to-make dish, combining the rich flavors of sautéed mushrooms, fresh spinach, and a creamy cheese sauce. With the convenience of no-cook lasagna noodles and condensed cream of mushroom soup, you can whip up this delightful meal in no time for a delicious family dinner.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients:
- No-cook lasagna noodles: 12
- Olive oil: 2 tbsp
- Onion: 1, finely chopped
- Garlic: 3 cloves, minced
- Mushrooms: 2 cups, sliced
- Spinach: 2 cups fresh or frozen, chopped (if frozen, thaw and squeeze excess moisture)
- Condensed cream of mushroom soup: 1 can (10.5 oz)
- Milk: 1 cup
- Ricotta cheese: 1 cup
- Mozzarella cheese: 2 cups, shredded
- Parmesan cheese: 1 cup, grated
- Dried basil or Italian herbs: 1 tsp
- Dried oregano: 1 tsp
- Salt and pepper: To taste
- Fresh parsley: Chopped (for garnish)
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 22 g
- Fat: 28 g
- Carbohydrates: 32 g
- Fiber: 4 g
Directions:
- Prepare the Vegetables:
- Preheat the oven to 180°C (350°F).
- Finely chop the onion, mince the garlic, slice the mushrooms, and chop the spinach if using fresh.
- Sauté the Vegetables:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown.
- Stir in the chopped spinach and cook until wilted (if fresh) or heated through (if frozen).
- Season with dried basil, oregano, salt, and pepper. Set aside.
- Prepare the Sauce:
- In a mixing bowl, combine the condensed cream of mushroom soup with 1 cup of milk and mix well.
- Add a pinch of nutmeg (optional) for an extra layer of flavor.
- Assemble the Lasagna:
- In a 9×13-inch baking dish, spread a thin layer of the soup mixture to coat the bottom.
- Lay down a layer of no-cook lasagna noodles.
- Spread a layer of the mushroom and spinach mixture over the noodles.
- Add dollops of ricotta cheese over the vegetables.
- Sprinkle a layer of shredded mozzarella and grated Parmesan cheese.
- Repeat the layers: soup mixture, noodles, mushroom and spinach mixture, ricotta, mozzarella, and Parmesan cheese, ending with a final layer of soup mixture and cheeses.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil.
- Bake for 25 minutes in the preheated oven.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the lasagna cool for about 10 minutes before slicing.
- Garnish with chopped fresh parsley and serve hot.
Serving Suggestions:
- Serve with a fresh green salad for a balanced meal.
- Pair with garlic bread or a crusty baguette for added indulgence.
Cooking Tips:
- Taste before adding salt: Condensed soups can be salty, so taste the mixture before adding extra salt.
- Customize cheeses: Feel free to mix and match cheeses to your liking.
- Add protein: For a heartier version, add cooked chicken or sausage to the mushroom and spinach mixture.
Nutritional Benefits:
- Spinach: Rich in vitamins A and C, iron, and calcium.
- Mushrooms: Provide B vitamins and antioxidants.
- Cheese: A source of protein and calcium.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: Use gluten-free lasagna noodles.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Lasagna can be frozen in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Why You’ll Love This Recipe:
- Convenient: Quick preparation with no-cook noodles and condensed soup.
- Delicious: Creamy, cheesy, and loaded with flavor.
- Customizable: Easily adaptable with different vegetables and cheeses.
Conclusion:
This creamy mushroom and spinach lasagna is a simple, yet flavorful dish perfect for a cozy family dinner. With layers of vegetables, creamy sauce, and cheesy goodness, it’s sure to please everyone at the table. Serve it with a fresh salad or warm bread for a complete meal. Bon appétit! 😋
Frequently Asked Questions:
- Can I use fresh mushrooms instead of canned?
Yes, fresh mushrooms are preferred for better texture and flavor. - Can I use other greens?
Yes, you can substitute spinach with kale or Swiss chard. - How do I prevent my lasagna from drying out?
Cover the lasagna with foil while baking and avoid overcooking it. - Can I use a different type of cheese?
Absolutely! Feel free to experiment with Gouda, cheddar, or even feta. - What if I don’t have ricotta?
You can substitute ricotta with cottage cheese or mascarpone. - Can I make it vegan?
Yes, use plant-based cheese, ricotta, and milk, and a vegan cream of mushroom soup. - How do I reheat leftovers?
Reheat in the oven at 180°C (350°F) or microwave until warmed through. - Can I make this lasagna ahead of time?
Yes, you can assemble it a day in advance and refrigerate until ready to bake. - Can I add meat to the lasagna?
Cooked chicken, sausage, or ground beef can be added to the vegetable mixture. - What’s the best way to freeze lasagna?
Freeze in portions for easy reheating later. Wrap tightly in foil or use airtight containers.