Creamy Mushroom and Spinach Lasagna – Page 2

Instructions:
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.