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Make your vegetable mixture: In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Cook onion and fennel together for 8 to 10 minutes, until lightly browned. Add mushrooms and cook for 5 minutes. Add spinach in the last minute.
Make the sauce: In the same pan, heat remaining 2 tablespoons olive oil. Add garlic, red pepper flakes, and oregano. Cook for 30 seconds. Add tomato paste and cook for 3 to 4 minutes. Add water and stir until smooth. Add canned tomatoes, salt, and basil. Simmer for 4 to 5 minutes.
Assemble lasagna: Heat oven to 400 degrees F. Soak lasagna noodles in hot tap water for 10 minutes. Mix mozzarella and parmesan. Mix ricotta with heavy cream and season with salt and pepper.
Coat a 9x13 baking dish with oil. Pour ⅓ cup of sauce into the dish. Arrange a layer of noodles, dollop with ¼ of the ricotta, add ¼ of the vegetable mixture, and ⅕ of the cheese mixture. Pour a scant cup of sauce over it. Repeat this process three times.
Place the final layer of noodles on top, spread remaining sauce, and scatter remaining cheese mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes until golden.
Let it settle for 45 minutes before serving.