The Spinach Mushroom Lasagna is a Creamy, delightful, and comforting dish perfect for any day of the week. It features tender lasagna noodles layered with a rich and creamy sauce made from Campbell's condensed cream of mushroom soup. The sauce is blended with sautéed mushrooms and spinach, creating a savoury, earthy filling that pairs beautifully with the pasta.

The dish starts with a base of creamy mushroom sauce spread evenly in a baking dish. Layers of lasagna noodles are then alternated with the flavorful mushroom and spinach mixture, a generous shredded cheese, and a more creamy sauce. The cheese melts and bubbles as it bakes, creating an irresistible golden, crispy top.

This lasagna is a beautiful way to enjoy a hearty, vegetarian meal that is satisfying and nutritious. The mushrooms add a meaty texture, while the spinach provides a fresh, slightly sweet contrast. The creamy sauce ties everything together, making each bite rich and flavoured. It’s a great dish to reheat, perfect for busy weeknights or casual gatherings with family and friends.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:
- 12 lasagna noodles – no cook
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 cups fresh spinach, chopped - I used frozen
- 1 can (10.5 oz) Campbell's condensed cream of mushroom soup
- 1 cup milk
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp dried basil - I used Italian Herbs
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Preheat your oven to 180°C (360°F).
Air fryer 170°C (340°F). [ Ссылка ]
bake 25 mins – covered - 8-10 mins uncovered
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#lasagna #backyardchef

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