Start by heating 2 tablespoons of olive oil in a large pan over medium heat. Add 1 clove of minced garlic and sauté for about 1 minute until fragrant. Next, add 8 oz of sliced mushrooms to the pan and cook them for 5-6 minutes, or until they become soft. Then, toss in 10 oz of fresh spinach and cook until wilted. Season the mixture with salt and pepper to taste. Once done, set the mixture aside.

Preheat your oven to 375°F (190°C). In a greased 9x13 inch dish, start by spreading a generous layer of 3 cups of Alfredo sauce at the bottom. Lay down 3 cooked lasagna noodles on top. Next, spoon some of the spinach and mushroom mixture, followed by 2 cups of ricotta cheese, then sprinkle a layer of 2 cups of shredded mozzarella cheese and 1 cup of grated Parmesan cheese. Repeat these layers until all ingredients are used up, ensuring that the last layer features Alfredo sauce and mozzarella on top.

Once layered, cover the lasagna with foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.

After baking, allow the lasagna to cool for about 5 minutes. This will help the layers set a little, making it easier to serve. Garnish with fresh parsley before serving to add a touch of color and freshness. Enjoy your deliciously cheesy meal!