Spinach Mushroom Alfredo Lasagna

If you’re on the hunt for a comforting, cheesy, and veggie-packed dinner that feels indulgent but is surprisingly simple to make, this Spinach Mushroom Alfredo Lasagna is your new go-to. Layered with tender lasagna noodles, rich Alfredo sauce, earthy mushrooms, and vibrant spinach, it’s a crowd-pleaser that elevates traditional lasagna with a luscious creamy twist. Whether you’re cooking for family, friends, or just treating yourself, this recipe hits all the right notes—think ooey-gooey cheese, savory herbs, and fresh greens all baked to bubbly perfection.

Why This Recipe Works

This Spinach Mushroom Alfredo Lasagna stands out because it swaps the usual tomato sauce for a silky Alfredo cream sauce, which allows the flavors of mushrooms and spinach to shine without being overwhelmed. The combination of ricotta, mozzarella, and Parmesan cheeses creates layers of creamy, melty goodness that bind everything together beautifully. Using fresh spinach adds a pop of color and a nutrient boost, while the sautéed mushrooms bring earthiness and texture.

The balance of simple ingredients and straightforward steps means you don’t need to be a kitchen pro to pull this off, yet it still feels restaurant-worthy. Plus, it’s versatile enough to swap in your favorite greens or cheeses if you want to customize it further. This recipe also pairs well with green salads or garlic bread for a full meal.

The Ingredient Lineup

• 9 lasagna noodles – Regular or no-boil noodles both work, but boiling regular noodles first ensures perfect texture.
• 2 tablespoons olive oil – For sautéing mushrooms and garlic, adds richness and depth.
• 1 cup mushrooms, sliced – Cremini or white button mushrooms provide earthiness and a meaty texture.
• 3 cups fresh spinach – Adds freshness and vibrant color to the layers.
• 2 cloves garlic, minced – Infuses the sauce and veggies with a fragrant, savory note.
• 1 teaspoon dried oregano – Brings a warm, herbaceous flavor that complements the creamy sauce.
• 1 teaspoon dried basil – Adds a hint of sweetness and classic Italian aroma.
• 1 cup ricotta cheese – Offers a creamy, slightly tangy element that balances the richness.
• 2 cups mozzarella cheese, shredded – Melts beautifully for that signature lasagna stretch and gooeyness.
• 1 cup grated Parmesan cheese – Delivers nutty flavor and sharpness to lift the dish.
• 2 cups heavy cream – The base of the Alfredo sauce, making it luxuriously creamy.
• Salt and pepper to taste – Essential for seasoning and enhancing all the layers.
• 1 tablespoon chopped fresh parsley for garnish – Adds a pop of color and fresh herbal brightness at the end.

Before You Start: Equipment

• Large pot – For boiling lasagna noodles, unless you opt for no-boil varieties.
• Large skillet or sauté pan – To cook mushrooms, garlic, and spinach.
• Medium saucepan – For making the creamy Alfredo sauce.
• 9×13-inch baking dish – The perfect size to layer and bake the lasagna evenly.
• Mixing bowl – To combine cheeses and seasonings.
• Whisk and wooden spoon – For stirring sauce and sautéing veggies.
• Aluminum foil – To cover the lasagna while baking to prevent over-browning.

Build Spinach Mushroom Alfredo Lasagna Step by Step

Step 1: Prepare the Noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente (usually 8-10 minutes). Drain and lay them flat on a sheet of parchment or a clean kitchen towel to prevent sticking.

Step 2: Sauté Mushrooms, Spinach, and Garlic

Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Toss in the minced garlic, dried oregano, and basil, stirring for another minute until fragrant. Add the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Step 3: Make the Alfredo Sauce

In a medium saucepan, warm the heavy cream over medium heat. Once it begins to simmer, slowly whisk in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper. Remove from heat once the sauce thickens slightly, about 4-5 minutes.

Step 4: Mix the Ricotta Layer

In a bowl, combine the ricotta cheese with half of the shredded mozzarella. Add a pinch of salt and pepper, mixing until smooth and creamy.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture evenly over the noodles. Spoon half of the sautéed mushroom and spinach mixture over the ricotta. Drizzle with more Alfredo sauce. Sprinkle with a third of the remaining mozzarella cheese. Repeat the layers: noodles, ricotta, mushrooms and spinach, Alfredo sauce, and mozzarella. Finish with the last 3 noodles, the remaining Alfredo sauce, and top with the remaining mozzarella and Parmesan cheese.

Step 6: Bake to Perfection

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing.

Step 7: Garnish and Serve

Sprinkle the chopped fresh parsley over the top for a fresh, vibrant finish. Serve warm and enjoy!

Fit It to Your Goals

• Looking to add more protein? Consider pairing this dish with a simple grilled chicken breast or try the Creamy Mushroom Chicken for a delicious side or main course.
• Want to sneak in extra veggies? Feel free to mix in finely chopped zucchini or bell peppers with the mushrooms and spinach.
• Prefer a lighter version? Use half-and-half instead of heavy cream and reduce the cheese slightly for a lighter but still creamy texture.
• For a gluten-free twist, substitute lasagna noodles with gluten-free pasta sheets or thinly sliced zucchini ribbons.

Common Errors (and Fixes)

• Soggy lasagna: Make sure to drain noodles well and don’t overload the layers with too much sauce. Letting it rest after baking helps it set.
• Dry Alfredo sauce: Stir the sauce continuously over medium heat and avoid boiling it to prevent curdling. Adding cheese gradually helps smoothness.
• Mushrooms too watery: Cook mushrooms over medium-high heat until all moisture evaporates before adding other ingredients.
• Uneven layers: Spread ingredients evenly and gently press them down for compact layers that hold together when sliced.

Leftovers & Meal Prep

This Spinach Mushroom Alfredo Lasagna is fantastic for leftovers. Store individual portions in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. For longer storage, freeze the whole lasagna or single servings wrapped tightly in foil or plastic wrap for up to 3 months. Thaw overnight in the fridge before reheating.

Want to prep ahead? Assemble the lasagna and keep it covered in the fridge for up to 24 hours before baking. This makes it perfect for busy weeknights or entertaining guests.

Quick Questions

Can I use no-boil lasagna noodles instead of regular ones?

Absolutely! Using no-boil noodles saves time since you can skip the boiling step. Just make sure to use enough sauce to properly hydrate the noodles while baking.

Is it possible to make this recipe vegan-friendly?

You can swap dairy cheeses for plant-based alternatives and use a creamy cashew sauce instead of heavy cream. However, the texture and flavor will differ from the traditional version.

How can I make the Alfredo sauce thicker?

Simmer the sauce gently for a few extra minutes to reduce it, or add a small amount of cornstarch slurry (equal parts cornstarch and water) while whisking to thicken quickly.

Can I add other vegetables to this lasagna?

Yes! Roasted red peppers, zucchini, or artichoke hearts work wonderfully. Just sauté or roast them before layering to avoid excess moisture.

Weekend Projects

• Try making a hearty batch of Instant Pot Chicken Alfredo Tortellini Soup—comfort in a bowl perfect for chilly days.
• Experiment with the creamy, cheesy goodness of the Creamy Spinach Zucchini Gnocchi Bake for a veggie-forward pasta bake.
• Master the art of a savory Creamy Mushroom Chicken, a flavorful dish that pairs beautifully with pasta or rice.

Next Steps

Once you’ve nailed this Spinach Mushroom Alfredo Lasagna, challenge yourself to explore other creamy Italian-inspired dishes. Try incorporating fresh herbs or different cheese blends to make the recipe your own. Consider pairing it with a crisp side salad or some garlic knots for a complete meal. Experimenting with layering techniques and sauces can transform weeknight dinners into special occasions. Don’t forget to share your creations with friends and family—it’s the perfect dish for gathering around the table.

This recipe is a delightful way to bring vegetables front and center in a comforting, cheesy dish. Whether for a cozy night in or feeding a crowd, the luscious layers of this Spinach Mushroom Alfredo Lasagna will quickly become a favorite in your recipe rotation. Enjoy the creamy, savory goodness with every bite!

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