Spinach Lasagna

Heat 28g olive oil in a large pan over low heat; add 200g minced onion and 15g minced garlic, sweating until soft and translucent, about 5 minutes.

Increase heat to medium-high, add 200g chopped mushrooms, cook 4 minutes until golden, then add 400g fresh spinach, stirring until wilted, about 3 minutes.

In a large bowl, combine 600g ricotta, 200g cheese, 50g egg, 5g salt, 3g pepper, 5g basil, and 5g thyme; fold in the cooked spinach-mushroom mixture.