Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for about 5–7 minutes until they are golden brown. Toss in minced garlic and cook for another 1–2 minutes until fragrant.

In the same skillet, add chopped spinach and sauté for 3–4 minutes until wilted. Stir cooked mushrooms back into the skillet, mixing well.

In a mixing bowl, combine ricotta cheese, heavy cream, and half of the grated Parmesan cheese. Blend until smooth and creamy. Season with salt and pepper to taste.

Preheat your oven to 375°F (190°C). In a baking dish, layer the ricotta mixture, lasagna noodles, spinach and mushroom mix, and mozzarella cheese. Repeat layers, ensuring the last layer is mozzarella and remaining Parmesan.

Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until golden brown. Let rest for 10–15 minutes before slicing.