Preheat your oven to 375°F (190°C).

In a large skillet, heat approximately 2 tablespoons of olive oil over medium heat. Add sliced mushrooms and sauté them for about 5-7 minutes until they turn golden brown. Add minced garlic and sauté for another 1-2 minutes.

Season the sautéed mushrooms with salt and pepper to taste. Remove the mixture from the skillet and set it aside.

In the same skillet, wilt the chopped spinach over medium heat for about 3-4 minutes. Stir frequently until tender. Combine with the reserved mushroom mixture and set aside.

In a mixing bowl, combine ricotta cheese, heavy cream, and half of the grated Parmesan cheese. Season with salt and pepper.

Spread a thin layer of the ricotta mixture in a 9x13 inch baking dish. Layer uncooked lasagna noodles, half of the spinach-mushroom mixture, and a layer of mozzarella. Repeat layers, ending with noodles and remaining cheeses.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown.

Allow the lasagna to rest for 10-15 minutes before slicing.