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Lasagna is a dish with deep historical roots, tracing back to ancient civilizations. The earliest known references to lasagna date back to Ancient Greece, where layers of pasta were baked with various fillings. The name 'lasagna' itself is derived from the Greek word "laganon," referring to flat sheets of pasta. Over centuries, this dish evolved, particularly in Italy, where it became a staple. Italian lasagna, with its rich meat sauces and cheese layers, has become synonymous with hearty family meals and gatherings.

Creamy Mushroom Spinach Lasagna

Indulge in the comfort of Creamy Mushroom Spinach Lasagna, a delightful vegetarian dish that combines rich, savory flavors with vibrant greens. This recipe features layers of tender pasta, creamy ricotta, and earthy cremini mushrooms, all enhanced by fresh spinach. Not only is it visually appealing, but it's also packed with nutrients. Perfect for any occasion, this comforting meal invites everyone to the table for seconds. Try it and savor the love in every bite.
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Ingredients
  

Lasagna Noodles: 9 sheets (preferably no-boil)

Fresh Spinach: 4 cups, tightly packed

Cremini Mushrooms: 2 cups, sliced

Ricotta Cheese: 1 cup

Mozzarella Cheese: 2 cups, shredded

Parmesan Cheese: 1/2 cup, grated

Cream Cheese: 8 oz, softened

Garlic: 3 cloves, minced

Onion: 1 medium, diced

Olive Oil: 2 tablespoons

Salt: 1 teaspoon

Black Pepper: 1/2 teaspoon

Nutmeg: 1/4 teaspoon

Red Pepper Flakes (optional): 1/4 teaspoon

Vegetable Broth: 1 cup (for flavor and moisture)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.

    Prepare the Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

      Add Mushrooms: Stir in the sliced cremini mushrooms. Cook for about 5-7 minutes or until the mushrooms are browned and their moisture has evaporated. Next, add the fresh spinach and cook until it’s wilted. Season this mixture with salt, black pepper, and nutmeg, then remove it from the heat.

        Make Creamy Filling: In a medium mixing bowl, combine the ricotta cheese, softened cream cheese, and half of the shredded mozzarella cheese. Stir until the mixture is smooth and creamy.

          Assemble the Lasagna: In a 9x13 inch baking dish, pour a thin layer of vegetable broth on the bottom to prevent sticking. Layer 3 sheets of lasagna noodles over the broth. Spread half of the creamy cheese mixture evenly over the noodles, then top with half of the sautéed mushroom and spinach mixture. Repeat this layering process: another set of noodles, followed by the cheese mixture and veggie mix. Finish with the last 3 noodles and pour the remaining vegetable broth over the top.

            Finish with Cheese: Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese evenly over the final layer. If you enjoy a hint of spice, add red pepper flakes at this stage.

              Bake: Cover the lasagna with aluminum foil (for easier removal, spray the underside of the foil with cooking spray). Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

                Let It Rest: Once out of the oven, allow the lasagna to sit for about 10-15 minutes before slicing. This resting period helps the layers to set, ensuring that each piece holds its shape when served.

                  Serve: Cut into squares and serve warm. For added flair, garnish with extra Parmesan cheese or a sprinkle of fresh herbs like basil or parsley.

                    Prep Time, Total Time, Servings:

                      20 minutes | 1 hour | 6 servings