Mushroom and Spinach Lasagna – A Creamy and Flavorful Vegetarian Dish

Serve hot with a side of garlic bread or a fresh green salad.
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, wrap portions tightly and store for up to 3 months.
Reheat in a 375°F oven for 15-20 minutes or microwave until heated through.
Variations:
Add Protein: Stir in sautéed tofu or white beans for extra protein.
Cheese Swap: Substitute goat cheese or feta for a different flavor.
Gluten-Free Option: Use gluten-free lasagna noodles.
FAQ:
Q: Can I make this ahead of time?
A: Yes! Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out excess moisture before adding it to the dish.

Q: What type of mushrooms work best?
A: Cremini, button, or portobello mushrooms all work well for this recipe.

This Mushroom and Spinach Lasagna is creamy, hearty, and packed with flavor. Let me know if you’d like any tweaks!