Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender, about 5 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. Remove from heat.
- Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, salt, and pepper. Mix until smooth.
- Assemble the Lasagna:
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles.
- Add half of the sautéed mushroom and spinach mixture.
- Layer half of the shredded chicken on top.
- Pour a third of the marinara sauce over the chicken and sprinkle with a third of the mozzarella cheese.
- Repeat the layers: noodles, ricotta mixture, sautéed vegetables, chicken, marinara sauce, and mozzarella cheese.
- Finish with a final layer of noodles, the remaining marinara sauce, and the rest of the mozzarella and Parmesan cheese on top.
- Bake: Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Cool and Serve: Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy!