Ingredients

– 12 lasagna noodles, cooked al dente
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 3 cups marinara sauce
– 2 cups fresh spinach, sautéed
– 2 cups sliced mushrooms, sautéed
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix until smooth.
3. In a greased 9×13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom.
4. Lay down 3 lasagna noodles in the dish, followed by a layer of the ricotta mixture, sautéed spinach, mushrooms, and a drizzle of marinara sauce.
5. Repeat the layers (noodles, ricotta, spinach, mushrooms, sauce) until all ingredients are used, finishing with a layer of noodles topped with marinara sauce and the remaining mozzarella cheese.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden.
7. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving.