Mushroom and Spinach Lasagna – A Creamy and Flavorful Vegetarian Dish

Set the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Cook the Lasagna Noodles:

Boil a large pot of salted water and cook the lasagna noodles until al dente.
Drain and set aside.
Prepare the Mushroom and Spinach Mixture:

Heat olive oil in a skillet over medium heat.
Sauté the onion for 3–4 minutes until softened.
Add garlic and cook for another minute.
Stir in mushrooms, thyme, salt, and pepper.
Cook until the mushrooms are soft and the liquid evaporates.
Add chopped spinach and cook for 2–3 minutes until wilted.
Remove from heat.
Assemble the Lasagna:

Spread ½ cup marinara sauce on the bottom of the prepared baking dish.
Place 3 lasagna noodles on top.
Spread ½ of the ricotta cheese, followed by ½ of the mushroom-spinach mixture and a sprinkle of mozzarella and Parmesan.
Repeat the layers.
Finish with a layer of marinara sauce and the remaining cheese.
Bake the Lasagna: