Creamy Alfredo Mushroom & Spinach Lasagna
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Ingredients
9–12 lasagna noodles (regular or oven-ready)
1 jar LivWell Alfredo Sauce
8 oz mushrooms, sliced (button or cremini work great)
3–4 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
15 oz ricotta cheese
1½ cups grated Parmesan cheese, divided
2 tbsp olive oil or butter
2 cloves garlic, minced (optional but recommended)
Salt & black pepper, to taste
½ tsp Italian seasoning or dried oregano (optional)
Optional add-ins: mozzarella cheese, red pepper flakes, nutmeg
Instructions
Cook the noodles
Cook lasagna noodles according to package directions (skip if using oven-ready).
Drain and lay flat to prevent sticking.
Sauté the vegetables
Heat olive oil or butter in a skillet over medium heat.
Add mushrooms and cook until they release moisture and turn golden (5–7 minutes).
Add garlic (if using) and cook 30 seconds.
Add spinach and cook just until wilted.
Season lightly with salt, pepper, and Italian seasoning. Remove from heat
Prepare the ricotta layer
In a bowl, mix ricotta with ½ cup Parmesan, a pinch of salt, pepper, and (optional) a tiny pinch of nutmeg.
Assemble the lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a 9×13 baking dish.
Layer:
Noodles
Ricotta mixture
Mushroom–spinach mixture
Alfredo sauce
Sprinkle of Parmesan
Repeat layers 2–3 times, ending with Alfredo sauce and remaining Parmesan on top.
(Optional: add mozzarella on top for extra gooeyness.)
Bake
Cover loosely with foil and bake for 25 minutes.
Uncover and bake another 10–15 minutes until bubbly and lightly golden.
Rest & serve
Let sit for 10 minutes before slicing.
Serve with garlic bread or a simple green salad.
