Creating this lasagna is a rewarding process that’s well worth the effort. Follow these steps for a perfect dish every time:

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add the mushrooms to the skillet and cook until they are tender and browned, about 7 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Remove from heat.
4. In a mixing bowl, combine the ricotta cheese, egg, basil, oregano, salt, and pepper. Mix until smooth.
5. To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce.
6. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the mushroom and spinach mixture. Sprinkle with mozzarella cheese.
7. Repeat the layers twice more, ending with a final layer of marinara sauce and the remaining mozzarella and Parmesan cheeses on top.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
9. Let the lasagna cool for 10 minutes before slicing and serving. This resting period helps the layers set and makes serving easier.

One tip from my Asheville kitchen: using a glass baking dish can help you keep an eye on the lasagna layers as they bake, ensuring everything cooks evenly.