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1
Heat a large frying pan over high heat and add the wet spinach.
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2
Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan.
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3
Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful.
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4
Chop fine and season with a little bit of salt.
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5
Set aside.
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6
(Alternatively, blanch for 20 seconds in salted boiling water).
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7
Clean and dry skillet and heat 1 tablespoon olive oil over high heat.
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8
Add mushrooms.
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9
Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes.
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10
Turn heat to medium and add minced garlic and thyme.
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11
Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes.
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12
Taste and adjust seasoning.
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13
Remove from heat.
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14
Heat oven to 350 degrees.
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15
Lightly oil a rectangular baking dish.
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16
Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste.
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17
Stir in spinach.
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18
Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish.
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19
Top with a layer of lasagna noodles.
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20
Top the noodles with a thin layer of ricotta.
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21
Spoon on a few dollops then spread it with an offset or rubber spatula.
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22
Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan.
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23
Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan.
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24
Drizzle on remaining olive oil.
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25
Cover baking dish tightly with foil and place in the oven.
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26
Bake 40 minutes, until noodles are tender and mixture is bubbling.
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27
Remove from heat and allow to sit for 5 to 10 minutes before serving.
