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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
Combine ricotta cheese, Romano cheese, egg, nutmeg, salt, oregano, basil, and pepper in a bowl.
Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish.
Spread ⅓ of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and ⅓ cup Parmesan cheese.
Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.