Cooking Steps

• Begin by boiling water in a large pot. Add the lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the noodles and lay them flat on a clean kitchen towel to prevent sticking as you prepare the filling.
• In a large skillet over medium heat, pour in the olive oil. Add the sliced mushrooms to the skillet, stirring occasionally. Cook for about 5 minutes or until the mushrooms are tender and golden brown, then remove them from heat and set aside.
• In the same skillet, stir in the minced garlic, followed by the spinach and kale. Season with salt and pepper, mixing well. Cook until the greens are wilted, about 3-4 minutes, then set aside.
• In a medium bowl, combine the ricotta cheese with half of the mozzarella cheese and the Parmesan cheese. Add the egg, oregano, and red pepper flakes if desired, and mix until smooth.
• Preheat your oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of your baking dish.
• Layer your lasagna by placing 3 noodles on top of the white sauce, spreading half of the ricotta mixture over the noodles, followed by half of the mushroom and greens mixture. Drizzle with more white sauce.
• Repeat the layering process with the remaining ingredients, finishing with a final layer of noodles topped with the remaining white sauce and mozzarella cheese.
• Cover the baking dish with aluminum foil and bake for 25 minutes. After this, remove the foil and bake for an additional 15 minutes until bubbly and golden brown.
• Let the lasagna cool for about 10 minutes before serving. Garnish with fresh basil if desired.