Preparation

• Preheat oven to 350F. In a pot boil water and to it add the lasagna sheets. Cook as per package instruction around 8 minutes. Drain, wash with cold water to prevent them from cooking further and keep aside.
• In a saute pan add the butter and oil. Once butter has melted add the garlic and saute for a minute. Make sure not to burn the garlic or else it will turn bitter.
• Then add the onions and saute till translucent.
• Next add the mushrooms and cook till they shrink and start oozing water. Add salt, pepper and cook for another 1-2 minutes.
• Then add the spinach and once its softens add the oregano and basil leaves. Cook for another 1-2 minutes until the Spinach is almost cooked. The filling is ready! Keep aside.
• In a 9X13 baking dish, spread half of the Alfredo Sauce at the bottom. Spread evenly and top it with lasagna noodles.
• Add as many noodles as required to cover the dish, I used 2 and half.
• Then top it with half of the ricotta cheese followed by half of the spinach mushroom filling, 1 cup mozzarella, ¼ cup Parmesan cheese and 1 teaspoon parsley.
• Next layer will be noodles, remaining half ricotta cheese, mushroom spinach filling, 1 cup mozzarella, ¼ cup parmesan and 1 teaspoon parsley.
• Last layer is noodles, half of the Alfredo Sauce, 1 and ½ cups mozzarella, ½ cup Parmesan and 1 teaspoon parsley.
• Bake at 350 for 30-40 minutes until the cheese has melted. Broil on high for 2 mins for browning the cheese.
• Slice and serve warm with a sprinkle of chili flakes if required. Enjoy!!