Creamy Spinach & Mushroom Lasagna
Ingredients
12 lasagna noodles, cooked
10 oz fresh spinach
8 oz mushrooms, sliced
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
3 cups Alfredo sauce
2 tbsp olive oil
1 clove garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Prep Spinach & Mushrooms: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms and cook until soft, about 5-6 minutes. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
Layer Lasagna: In a greased 9×13 baking dish, spread a thin layer of Alfredo sauce. Add 3 lasagna noodles. Top with some spinach-mushroom mixture, ricotta, mozzarella, and Parmesan. Repeat layers until ingredients are used, finishing with a layer of Alfredo sauce and mozzarella.
Bake: Preheat oven to 375°F (190°C). Cover the lasagna with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until bubbly and golden.
Serve: Let the lasagna cool for 5 minutes before slicing. Garnish with fresh parsley and enjoy!