This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce.
Cook lasagna noodles until al dente. Drain, rinse under cold water and lay flat on a few sheets of parchment paper. Drizzle with a little olive oil to make them easier to work with when you assemble later on.
Sprinkle the top with remaining mozzarella cheese and bake for 30 minutes with foil on and an additional 10 minutes with foil off until tops are browned and bubbly.