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1
Saute garlic over medium-high heat in 2 tablespoons oil until garlic starts to sizzle.
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2
Add tomatoes and enough water to make a sauce that's neither thin or gloppy.
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3
Bring to a simmer, reduce heat and simmer, partially covered, for about 10 minutes (makes a generous 3 cups) Time saver: Use 1 25 to 26 ounce good-quality marinara sauce.
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4
Adjust oven rack to lower-middle position; preheat oven to 400F.
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5
Dissolve salt in 2 quarts of hot tap water in a 9 x 13 inches lasagna dish.
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6
Add noodles; soak until soft, about 10 minutes.
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7
Drain and arrange noodles in a single layer on baking tray.
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8
Squeeze dry the thawed spinach in a colander.
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9
Set aside.
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10
Heat 2 tablespoons oil in a 12 inches skillet over medium-high heat.
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11
Saute mushrooms, preferably baby bella, until tender and well-browned, 5 to 7 minutes.
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12
Add spinach, stir, then remove from heat.
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13
Stir in basil, 8 ounces cream cheese, and 1/4 cup broth.
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14
Smear 1/4 cup marinara over the bottom of the baking dish, then make four layers in the following orderL three lasagna noodles, 3/4 cup marinara, a scant cup of vegetable filling, 3/4 cup mozzarella, 2 tablespoons Parmesean.
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15
Top it all off with the last three noodles, the cream cheese mixture, 3/4 cup mozzarella, and 1/4 cup Parmesean.
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16
Spray foil with cooking spray; cover pan.
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17
Bake until bubbly throughout, about 40 to 45 minutes.
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18
Leaving lasagna on same rack, turn oven to broil.
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19
Remove foil and broil until top is spotty brown, 4 to 5 minutes.
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20
Remove from oven; let sit for 10 minutes.
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21
Cut into squares and.
