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

This lasagna can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.

Reheat leftovers in the oven at 350°F (175°C) for about 20-25 minutes or in the microwave.

Variations:

Add Protein: For a heartier dish, layer in cooked ground chicken, turkey, or even sausage.

Dairy-Free Option: Swap the ricotta and mozzarella for dairy-free alternatives like cashew cheese or almond-based cheese.

Extra Veggies: Add roasted zucchini or eggplant to the filling for even more vegetables.

FAQ:

Do I need to cook the no-cook lasagna noodles first?
No, the no-cook noodles soften during the baking process, so you can layer them directly into the lasagna.

Can I use fresh spinach instead of frozen?
Yes, fresh spinach works perfectly fine! Just sauté it along with the mushrooms until wilted.

This creamy mushroom and spinach lasagna is the perfect dish for a cozy and flavorful dinner.