1-First Step: Preheat your oven to 400°F and prepare the eggplant slices. Slice 2 large eggplants lengthwise into 3/4-inch thick pieces, about 8 slices total, then arrange them on baking sheets. Brush with 2 ½ tablespoons of olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper for even seasoning.

2-Second Step: Roast the eggplant in the preheated oven for 25 minutes, flipping the slices halfway through to ensure they cook evenly. This step helps achieve a tender texture without sogginess, then reduce the oven temperature to 350°F once done.

3-Third Step: In a skillet, heat the remaining ½ tablespoon of olive oil over medium heat and sauté 16 ounces of sliced cremini mushrooms until soft, about 7 minutes. Add 3 minced garlic cloves, ½ teaspoon salt, and ½ teaspoon oregano, cooking for 2 more minutes before stirring in 1 (24-ounce) can of marinara sauce. Remove from heat once combined.

4-Fourth Step: In a mixing bowl, combine 1 (15-ounce) container of part-skim ricotta cheese, ¼ cup grated Parmesan, 1 large egg, the remaining ½ teaspoon salt, and ¼ teaspoon pepper. Stir in 1 (10-ounce) package of thawed and squeezed spinach until fully mixed, creating a creamy filling.

5-Fifth Step: Assemble the lasagna in a 9×13-inch baking dish by spreading half of the mushroom sauce on the bottom. Layer with 4 roasted eggplant slices, then add all of the ricotta mixture on top. Follow with the remaining eggplant slices and the rest of the sauce.

6-Sixth Step: Sprinkle 1 cup of shredded mozzarella and the remaining ¼ cup of Parmesan over the top. Bake at 350°F for 25 to 30 minutes until bubbly and golden. Finally, garnish with 2 tablespoons of chopped fresh herbs, let it rest for 5-10 minutes, and serve warm for the best flavor and texture.