Creamy Spinach & Mushroom Lasagna

Serving: Serve your creamy spinach and mushroom lasagna with a side of garlic bread and a fresh green salad for a complete meal.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the lasagna for up to 2 months. To reheat, bake in the oven at 350°F (175°C) until warmed through.

Variations

Add Protein: You can add cooked chicken, ground beef, or sausage to the sauce for a non-vegetarian version.

Use Different Vegetables: Try substituting or adding other vegetables like zucchini, bell peppers, or eggplant for variety.

Dairy-Free Option: For a dairy-free version, use a dairy-free cream and cheese substitute, like cashew cream and plant-based mozzarella.

FAQ

Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day ahead and store it in the fridge. Just bake it when you’re ready to serve.

Can I use no-boil noodles?
Yes, no-boil noodles work well for this recipe. Just make sure to add extra sauce to ensure the noodles cook properly.

How can I make this lasagna spicier?
Add red pepper flakes or a pinch of cayenne pepper to the sauce for a little heat.

This Creamy Spinach & Mushroom Lasagna is a perfect blend of creamy, cheesy layers and savory vegetables. It’s the kind of meal that will leave everyone asking for seconds!