In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the sliced mushrooms and cook for another 5-7 minutes until softened and browned.
Stir in the spinach and cook until wilted. Remove from heat and set aside.
Make the Ricotta Mixture:
In a bowl, combine ricotta cheese with a pinch of salt and pepper. Mix well and set aside.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
Layer the lasagna noodles over the sauce, then spread a portion of the ricotta mixture over the noodles, followed by the mushroom-spinach mixture.
Repeat the layers, finishing with a layer of marinara sauce. Top with shredded mozzarella and grated Parmesan.
Bake the Lasagna:
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