1-First, clean and slice the mushrooms, mince the garlic, and measure out cheeses and sauces to keep everything organized.

2-Heat olive oil in a skillet over medium heat, then sauté garlic until it smells good, about 1-2 minutes.

3-Add the mushrooms and cook until they’re tender and any extra moisture is gone, seasoning with salt and pepper as you go.

4-Next, preheat your oven to 180°C (350°F) and lightly grease a baking dish.

5-Spread a thin layer of marinara sauce on the bottom to avoid sticking.

6-Layer lasagna sheets over the sauce, then add sautéed mushrooms, dollops of ricotta, a sprinkle of mozzarella, béchamel sauce, and more marinara.

7-Repeat these layers until you use up your ingredients, ending with mozzarella on top.

8-Tips for Even Cooking

• Cover the dish with aluminum foil and bake for 25 minutes to lock in moisture.
• Remove the foil and bake for another 15 minutes until the cheese turns golden and bubbly.
• Let the lasagna rest for 10 minutes after baking to make slicing easier, and add fresh herbs for extra flavor.