• Preheat oven to 375 degrees Fahrenheit. Spray a 9x13x2-inch baking dish with cooking spray and set aside.
• Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.

Mushrooms

• In a large pot, melt the 3 tablespoons butter over medium-high heat. Add the 24 ounces sliced mushrooms, 2 large shallots minced, 2 cloves garlic minced, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper.
• Cook the mushrooms, stirring occasionally, until they are tender, about 5 minutes. Remove the mushrooms from the pot and set aside.

Bechamel Sauce

• Return to the same pot and melt the ¼ cup salted butter over medium-high heat. Whisk the ¼ cup all-purpose flour into the butter to create a paste.
• Slowly pour and whisk the 2 ½ cups whole milk into the butter paste. A thick sauce should form.
• Whisk in the 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and Salt and pepper to taste. Remove the sauce from the heat.

Ricotta Layer

• In a bowl, whisk together the 2 cups ricotta cheese, 1 cup shredded parmesan cheese, 2 large eggs, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.

Assemble

• Spread about ½ cup of the bechamel sauce at the bottom of the prepared baking dish. Layer some lasagna noodles on the sauce, spread ⅓ of the ricotta mixture over the noodles followed by ⅓ of the cooked mushrooms, then bechamel sauce on the mushrooms.
• Top the bechamel sauce with 1 cup of the 3 cups mozzarella cheese. Repeat the layers 2 more times, ending with the mozzarella cheese on top.
• Cover the dish in foil and bake for 20 minutes, remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly.
• Remove the lasagna from the oven, and let it rest a few minutes before serving!