Creamy Mushroom and Spinach Ricotta Lasagna
This creamy lasagna features layers of ricotta cheese, fresh spinach, and sautéed mushrooms, all baked to perfection. It's a comforting Italian dish that is rich in flavor and texture.
Ingredients
- 9 pieces lasagna noodles
- 2 cups ricotta cheese
- 2 cups fresh spinach finely chopped
- 2 cups mushrooms thinly sliced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cloves garlic minced
- 1 teaspoon olive oil
- to taste salt and freshly ground black pepper
- 1 teaspoon Italian seasoning blend
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat and sauté minced garlic for 1 minute.
- Add sliced mushrooms and cook for 5-7 minutes until golden brown.
- Incorporate chopped spinach, salt, pepper, and Italian seasoning, cooking until spinach wilts.
- Mix ricotta cheese, heavy cream, and half of the grated Parmesan in a bowl until smooth.
- Spread a thin layer of the ricotta mixture in a baking dish.
- Layer 3 lasagna noodles, half of the mushroom-spinach mixture, and more ricotta mixture.
- Repeat with another 3 noodles, remaining mushroom-spinach, and final ricotta layer.
- Top with remaining noodles, shredded mozzarella, and the rest of the Parmesan.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes.
Notes
For an elegant presentation, garnish with fresh parsley and a drizzle of olive oil.