Preheat oven to 375°F (190°C). Boil salted water and cook lasagna noodles according to package for 8-10 minutes until al dente. Drain and set aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add sliced mushrooms and cook for 5 minutes until golden brown. Stir in spinach until wilted.

Season the vegetable mixture with dried Italian herbs, salt, and pepper. Stir to combine and remove from heat.

Mix ricotta cheese with half of the grated Parmesan in a medium bowl until well blended.

Spread a layer of Alfredo sauce in a baking dish. Layer with 3 noodles, half of the vegetable mix, half of the ricotta mix, and a third of the mozzarella. Repeat layers and top with remaining noodles.

Top with remaining Alfredo sauce, mozzarella, and Parmesan. Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake for additional 15 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.