Creamy Spinach & Mushroom Lasagna

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until the mushrooms release their moisture and begin to brown.

Add the spinach leaves and cook until wilted, about 2-3 minutes.

Pour in the heavy cream and milk, stirring well to combine. Add the thyme, salt, and pepper, and let the sauce simmer for about 5 minutes until it thickens slightly.

Stir in the shredded mozzarella and grated Parmesan until the cheese is melted and the sauce is creamy. Set the sauce aside.

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 lasagna noodles, followed by half of the ricotta cheese. Top with one-third of the remaining sauce mixture.

Add another layer of noodles, followed by the rest of the ricotta cheese and another third of the sauce.

Finish with a final layer of noodles and top with the remaining creamy sauce. Sprinkle the shredded mozzarella and grated Parmesan evenly on top.

Bake the Lasagna:

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese on top is golden and bubbly.

Serve:

Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.

Serving and Storage Tips