Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms and cook until they release their moisture and become golden. Toss in chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. Set aside.

In a saucepan, combine heavy cream and Parmesan cheese. Warm over low heat, stirring constantly until the cheese melts and the sauce thickens slightly. For extra richness, add a splash of cream or a dollop of ricotta into the sauce.

Boil water in a large pot, add a pinch of salt, and cook lasagna noodles until al dente. Drain and set aside.

Spread a thin layer of the creamy sauce in a baking dish. Layer with cooked noodles, then spread a generous layer of ricotta cheese, sautéed mushrooms, and spinach. Repeat the layers, finishing with a top layer of noodles covered with sauce, shredded mozzarella, and Parmesan cheese.

Preheat your oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden. Let sit for 10 minutes before serving.