Step 1

Preheat your oven to 375°F and cook lasagne noodles according to the directions on the box. Strain your pasta and set it aside to cool (see first note below).

Step 2

Dice your onion, chop your mushrooms, and mince your garlic. Add them to a large saucepan with the spinach, olive oil, salt, and pepper over high heat, stirring occasionally, until all of the liquid evaporates (about 15 minutes).

Step 3

Add about 2 tablespoons of sauce to a 9x13-inch casserole dish and spread it out evenly to form a thin bottom layer of sauce.

Step 4

Place 3 noodles on top in a single layer.

Step 5

Then, spread about 1/2 of your ricotta across the top of the noodles.

Step 6

Next, add roughly 1/2 of your cooked veggies, and another thin layer of sauce.

Step 7

Top with a thin layer of Italian blend shredded cheese.

Step 8

Repeat steps 4 through 7, using up the ricotta and cooked vegetables.

Step 9

After your second layer of shredded cheese, add a third layer of lasagna noodles, a fourth layer of sauce, and a final layer of shredded cheese. Top it off with the Parmesan cheese.

Step 10

Bake for 25-30 minutes until the cheesy top starts to brown. Option to garnish with fresh basil. Enjoy!