Ingredients
- Lasagna noodles: 9-12 sheets
- Fresh spinach: 10 ounces
- Cremini mushrooms: 8 ounces, sliced
- Ricotta cheese: 15 ounces
- Grated Parmesan cheese: 1 cup
- Shredded mozzarella cheese: 2 cups
- Heavy cream: 1 cup
- Garlic: 2 cloves, minced
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and set aside.
- Step 2: In a large skillet, sauté minced garlic and sliced mushrooms until mushrooms are softened and lightly browned. Add the fresh spinach and cook until wilted. Remove from heat.
- Step 3: In a bowl, combine ricotta cheese, half of the Parmesan cheese (1/2 cup), salt, and pepper. In another bowl, pour in the heavy cream.
- Step 4: Spread a thin layer of cream in the bottom of a 9×13 inch baking dish. Arrange a layer of lasagna noodles over the cream, followed by a layer of ricotta cheese mixture, then a layer of the spinach and mushroom mixture. Sprinkle with some of the mozzarella cheese.
- Step 5: Repeat layers, starting with the cream and noodles, until all ingredients are used, ending with a layer of noodles topped with mozzarella and the remaining Parmesan cheese.
- Step 6: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let stand for 10 minutes before serving.
Notes
- For optimal flavor, store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
- Reheat individual slices in the microwave or larger portions in the oven, covered, until warmed through to prevent drying.
- Serve each slice with a dollop of extra ricotta and a sprinkle of fresh herbs like basil or parsley for a vibrant touch.
- Squeeze excess moisture from the cooked spinach and mushrooms before layering to prevent a watery lasagna.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American