Spinach and Mushroom Lasagna

Ingredients

• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Garlic - 3 cloves, minced
• Marinara sauce - 3 cups
• Mozzarella cheese - 2 cups, shredded
• Parmesan cheese - 1 cup, grated
• Ricotta cheese - 2 cups
• Mushrooms - 8 ounces, sliced
• Spinach - 10 ounces, fresh or frozen
• Lasagna noodles - 12 sheets

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat some olive oil over medium heat. Add the garlic and cook until fragrant.
4. Add the mushrooms and cook until they release their moisture and become golden brown. Remove from the skillet and set aside.
5. In the same skillet, add the spinach and cook until wilted. Remove from the skillet and set aside.
6. In a mixing bowl, combine the ricotta cheese, parmesan cheese, dried oregano, salt, and pepper.
7. Spread a thin layer of marinara sauce on the bottom of a baking dish.
8. Place a layer of lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture over the noodles.
10. Top with half of the cooked mushrooms, spinach, and shredded mozzarella cheese.
11. Repeat the layers with marinara sauce, noodles, ricotta cheese mixture, mushrooms, spinach, and mozzarella cheese.
12. Finish with a final layer of noodles, marinara sauce, and shredded mozzarella cheese.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
15. Let the lasagna cool for a few minutes before serving.