Mushroom and Spinach Lasagna

We have yet to meet an American who doesn't love lasagna. Unfortunately, the original dish is often served with a side dish like " But I shouldn't ...”. This recipe will change everything.
Preheat the oven to 375 degrees.Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion; simmer for 2 minutes. Add the mushrooms; simmer for 6 minutes. Add garlic; simmer for 30 seconds. Transfer the mushroom mixture to a bowl.Return the pan to the heat; add half the spinach and 1/4 cup water. Cook for 2 minutes or until the spinach is wilted, turning with tongs. Add the cooked spinach to the mushroom mixture. Repeat with the remaining half of the spinach and the remaining 1/4 cup of water. Stir in the vegetable mixture until smooth.Combine the eggs and the next 3 ingredients (with the addition of pepper) in a bowl, stirring with a whisk. Add the milk and ricotta cheese.Pour 1 cup of pasta sauce into the bottom of a 13-inch x 9-inch glass or ceramic baking dish coated with cooking spray. Place 4 lasagna noodles on top of the sauce. Top with a third of the ricotta mixture, a third of the vegetable mixture, and 1/3 cup mozzarella cheese. Repeat the layers twice with the sauce, noodles, ricotta mixture, vegetable mixture and mozzarella cheese. Top the mozzarella with 1 cup of the sauce. Place 4 noodles on top of the sauce. Top with 1 cup sauce, 1 cup mozzarella cheese and parmesan cheese.Cover with foil smeared with cooking spray, face down. Bake at 375 ° C for 45 minutes. Remove from the oven and let stand for 15 minutes.