Mushroom and Spinach Lasagna

Ingredients:

1. Trader Joe's no-boil lasagna noodles 
2. Jar of marinara sauce (I use Rao's brand which is hella expensive but SO good)
3. 12 oz tub of mascarpone cheese (or ricotta or a blend of both)
4. Shredded parmesan cheese
5. Shredded mozzarella cheese
6. Spinach
7. Mushrooms
8. 1/4 cup milk
9. Bacon bits
10. Salt, pepper, pinch of nutmeg
11. Handful of parsley

Method:

• Pre-heat oven to 400 degrees F.
• Slice and cook mushrooms in butter with garlic, salt and pepper.
• Spray an 8"x11" baking pan with non-stick spray.
• Whisk milk with mascarpone cheese, salt, shredded parmesan, pepper and nutmeg.
• Layer a bit of white sauce in the bottom of the pan – just enough to barely cover the bottom.
• Place 2 noodles on the sauce, cover it with marinara. Sprinkle mozzarella. Stack spinach on the first layer. Soak noodles in the white sauce and place over the spinach (I use raw spinach but you can cook it if you don't want your lasagna to get watery).
• Layer marinara sauce. Spread the sliced mushrooms (keep some for later), bacon crumbles, top with another layer of soaked noodles, marinara and shredded mozzarella. 
• (You get the drill. Noodles. Milk sauce. Marinara. Topping - crumbled Italian sausage would be good, too. Mozzarella. My Pyrex dish can do 2-3 layers, tops.)
• Let the dish sit for 1/2 hour to overnight for everything to set.
• Place dish in oven and bake for 25 minutes or until lightly browned on top.
• Garnish with fried mushrooms and chopped parsley.
• Remove from oven, cut into individual portions and serve with salad and garlic bread.