Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions.
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.
Add minced garlic and cook for 1 minute.
Add sliced mushrooms and cook until they release their moisture and start to brown.
Add fresh spinach leaves and cook until wilted.
Stir in Parmesan cheese, dried basil, salt, and pepper.
In a bowl, combine ricotta cheese, egg, dried oregano, salt, and pepper. Mix well.
Spread a layer of the mushroom sauce in the bottom of a 9×13-inch baking dish.
Arrange 4 lasagna noodles on top of the sauce.
Spread half of the ricotta mixture over the noodles.
Sprinkle with half of the shredded mozzarella cheese.
Repeat the layers, starting with the mushroom sauce, noodles, ricotta mixture, and mozzarella cheese.
Top with the remaining mozzarella cheese.
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