1. Prepare the Vegetables:
Preheat your oven to 180°C (350°F).
Finely chop the onion and mince the garlic.
Slice the mushrooms and chop the spinach if using fresh.
2. Sauté the Vegetables:
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
Stir in the chopped spinach and cook until wilted (if using fresh) or heated through (if using frozen).
Season with dried basil, dried oregano, salt, and pepper. Set aside.
3. Prepare the Sauce:
In a mixing bowl, combine the condensed cream of mushroom soup with 1 cup of milk. Mix well.
Add a pinch of nutmeg (optional) for added flavor.
4. Assemble the Lasagna:
In a 9×13-inch baking dish, spread a thin layer of the soup mixture to coat the bottom.
Lay down a layer of no-cook lasagna noodles.
Spread a layer of the mushroom and spinach mixture over the noodles.
Add dollops of ricotta cheese over the vegetables.
Sprinkle a layer of shredded mozzarella and grated Parmesan cheese.
Repeat the layers: soup mixture, noodles, mushroom and spinach mixture, ricotta, mozzarella, and Parmesan cheese, ending with a final layer of soup mixture and cheeses.
5. Bake the Lasagna:
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
Let the lasagna cool for about 10 minutes before slicing.
Garnish with chopped fresh parsley.
Serve hot and enjoy!
Serving Suggestions:
Serve with a fresh green salad for a balanced meal.
Pair with garlic bread or a crusty baguette.
Cooking Tips:
Taste the condensed soup before adding salt to avoid over-salting.
You can use any combination of cheeses you prefer.
For a more substantial dish, add cooked chicken or sausage to the mushroom and spinach mixture.
Nutritional Benefits:
Spinach: High in vitamins A and C, and provides iron and calcium.
Mushrooms: Rich in B vitamins and antioxidants.
Cheese: Adds protein and calcium.
Dietary Information:
Vegetarian
Can be made gluten-free by using gluten-free lasagna noodles.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Lasagna can be frozen in individual portions for up to 2 months.
Why You’ll Love This Recipe:
Convenient: Uses no-cook lasagna noodles and condensed soup for quick preparation.
Delicious: Rich, creamy, and packed with flavor.
Versatile: Can be customized with your favorite vegetables and cheeses.
Conclusion:
This creamy mushroom and spinach lasagna is a fantastic, easy-to-make dish that’s perfect for a comforting meal. With its layers of flavorful vegetables and creamy cheese sauce, it’s sure to be a hit with your family and friends. Enjoy this delicious lasagna with a side of salad or bread for a complete meal. Bon appétit! 😋
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