Gluten-Free JOC Mushroom and Spinach Lasagna

Ingredients:

12 gluten-free lasagna noodles
8 ounces mushrooms, sliced
4 cups fresh spinach
2 cups ricotta cheese (ensure it's gluten-free)
2 cups shredded mozzarella cheese (ensure it's gluten-free)
3 cups gluten-free marinara sauce
Salt and pepper to taste
1 teaspoon dried oregano
Fresh basil for garnish

Directions:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook the gluten-free lasagna noodles according to the package instructions. Drain and set aside.
In a skillet, sauté the sliced mushrooms until they are browned and any liquid has evaporated. Add the fresh spinach and cook until wilted. Season with salt, pepper, and dried oregano.
Spread a layer of marinara sauce in the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles on top.
Spread half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture. Sprinkle with a layer of shredded mozzarella cheese.
Repeat the layers, ending with a final layer of marinara sauce and shredded mozzarella cheese on top.
Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.