Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain them and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove them from the skillet and set aside.
5. In the same skillet, add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
6. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, dried oregano, salt, and pepper. Mix until well combined.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
8. Place a layer of lasagna noodles over the sauce.
9. Spread half of the ricotta cheese mixture over the noodles.
10. Top with half of the cooked mushrooms, wilted spinach, and a layer of shredded mozzarella cheese.
11. Repeat the layering process with another layer of marinara sauce, noodles, ricotta mixture, mushrooms, spinach, and mozzarella cheese.
12. Finish with a final layer of noodles, marinara sauce, and the remaining shredded mozzarella cheese on top.
13. Cover the baking dish with aluminum foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
15. Let the lasagna cool for about 10 minutes before slicing and serving to allow the layers to set.