Spinach and Mushroom Lasagna

Instructions

1. Prepare the pasta
   If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on clean kitchen towels to prevent sticking. Skip this step if using no-boil noodles.
2. Cook the vegetables
   Heat olive oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with salt and pepper.
3. Prepare the spinach
   Add the chopped spinach to the mushroom mixture in batches, allowing it to wilt before adding more. Once all spinach is wilted, cook for another 2-3 minutes to evaporate excess moisture. Remove from heat and let cool slightly.
4. Make the cheese mixture
   In a large bowl, combine ricotta cheese, beaten egg, 1 1/2 cups mozzarella, 1/2 cup Parmesan cheese, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Mix well. Fold in the cooled spinach and mushroom mixture.
5. Assemble the lasagna
   Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread 1/3 of the cheese and vegetable mixture over the noodles, then top with 3/4 cup of marinara sauce. Repeat layers two more times. Top with the remaining 3 noodles, remaining sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
6. Bake the lasagna
   Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
7. Rest and serve
   Remove from oven and let stand for 10-15 minutes before cutting. This allows the lasagna to set and makes it easier to serve. Garnish with fresh basil leaves if desired before serving.