Creamy Spinach & Mushroom Lasagna: A Deliciously Creamy and Savory Twist on a Classic

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Prepare the Mushroom and Spinach Filling
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes until softened and slightly browned.
Add the chopped spinach to the skillet and cook for another 2-3 minutes, until the spinach is wilted and most of the moisture has evaporated. Remove from heat and set aside.
3. Make the Ricotta Mixture
In a large bowl, combine the ricotta cheese, egg, garlic powder, salt, and pepper. Stir until well mixed.
4. Assemble the Lasagna
Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
Place a layer of cooked lasagna noodles on top of the sauce.
Spread a portion of the ricotta mixture over the noodles, followed by a layer of the mushroom and spinach mixture.
Sprinkle a little mozzarella and Parmesan cheese over the vegetables.
Repeat the layering process until all the ingredients are used up, finishing with a layer of noodles topped with Alfredo sauce and a generous amount of mozzarella and Parmesan cheese.
5. Bake the Lasagna
Cover the baking dish with foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
6. Serve and Enjoy
Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.
Serving and Storage Tips