Creamy Mushroom and Spinach Lasagna: A Comforting, Flavorful Twist on Classic Lasagna

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant and softened.

Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.

Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt, pepper, and nutmeg, if using. Remove from heat.

Make the Creamy Sauce:

In a medium saucepan, combine the cream of mushroom soup, milk, and ricotta cheese.

Stir over medium heat until smooth and heated through. Adjust seasoning with salt and pepper to taste.

Assemble the Lasagna:

Preheat the oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of the creamy sauce on the bottom.

Add a layer of no-cook lasagna noodles, followed by half of the mushroom and spinach mixture.

Pour half of the remaining creamy sauce over the veggies, then sprinkle with a third of the shredded mozzarella and Parmesan cheese.

Repeat the layers with the remaining ingredients, finishing with a final layer of creamy sauce and cheese on top.

Bake:

Cover the lasagna with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the lasagna is hot throughout.

Serve & Enjoy:

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy with a side salad or crusty bread!

Serving and Storage Tips: