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To create a delicious creamy spinach mushroom lasagna, it’s essential to understand the key ingredients that contribute to its unique flavor and texture. Here’s a breakdown of what you’ll need and why each component is important.

Creamy Spinach Mushroom Lasagna

Indulge in the ultimate comfort food with this creamy spinach mushroom lasagna. This delightful twist on traditional lasagna combines layers of tender noodles, sautéed mushrooms, and vibrant spinach, all enveloped in a luscious creamy sauce. Perfect for family dinners or cozy nights in, it's a satisfying vegetarian option packed with flavor and nutrients. Discover how easy it is to whip up this mouthwatering dish that will impress both guests and family alike. Enjoy every delicious bite!
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Ingredients
  

For the Lasagna:

9 lasagna noodles

2 cups fresh spinach, chopped

2 cups mushrooms, sliced (white or cremini)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup marinara sauce

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Optional: 1/4 teaspoon red pepper flakes for heat

For the Creamy Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

1/2 cup cream cheese

Salt and pepper to taste

Pinch of nutmeg (optional)

Instructions
 

Preheat Oven:

    Preheat your oven to 375°F (190°C).

      Cook the Noodles:

        Boil lasagna noodles in salted water according to package instructions until al dente. Drain and rinse under cold water. Lay them flat on a kitchen towel to prevent sticking.

          Sauté the Vegetables:

            In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, sautéing for about 5 minutes until mushrooms are tender. Add chopped spinach and cook until wilted. Season with salt, pepper, and dried Italian herbs. Remove from heat.

              Make the Creamy Sauce:

                In another pot, melt butter over medium heat. Add flour and stir for about 1 minute to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5 minutes. Stir in cream cheese until melted and smooth. Season with salt, pepper, and nutmeg.

                  Assemble the Lasagna:

                    In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 lasagna noodles over the sauce. Spread half of the sautéed spinach and mushroom mixture over the noodles, then dollop with half of the ricotta cheese, followed by a third of the creamy sauce. Sprinkle with one cup of mozzarella cheese.

                      Repeat Layers:

                        Add another layer of noodles, repeat the spinach and mushroom mixture, ricotta, creamy sauce, and finish with another layer of noodles. Top with remaining marinara sauce, the rest of the creamy sauce, and sprinkle with mozzarella and Parmesan cheese.

                          Bake:

                            Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

                              Cool and Serve:

                                Once done, let the lasagna cool for about 10 minutes before slicing. This will make it easier to serve. Enjoy your creamy spinach mushroom lasagna with a side salad!

                                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6