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).
9 standard lasagna noodles*
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).
2 tablespoons olive oil, 8 ounces baby bella or white button mushrooms, 1 large yellow onion, 2 cups fresh baby spinach, 4 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper
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.
24 ounces marinara or spaghetti sauce
Place 3 noodles on top in a single layer.
15 ounces whole or part-skim ricotta, 8 ounces shredded Italian cheese blend
Then, spread about 1/2 of your ricotta across the top of the noodles.
Next, add roughly 1/2 of your cooked veggies, and another thin layer of sauce.
Top with a thin layer of Italian blend shredded cheese.
Repeat steps 4 through 7, using up the ricotta and cooked vegetables.
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.
¼ cup grated Parmesan cheese
Bake for 25-30 minutes until the cheesy top starts to brown. Option to garnish with fresh basil. Enjoy!
¾ ounces fresh basil