Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a clean towel.

In a skillet over medium heat, add olive oil and sauté the mushrooms until tender and golden brown, about 5 minutes.

Stir in minced garlic, spinach, kale, salt, and pepper. Cook until greens wilt down, about 3-4 minutes. Set aside to cool slightly.

In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg, and oregano until smooth. If desired, add red pepper flakes.

Preheat your oven to 375°F (190°C).

Spread a thin layer of white sauce on the bottom of a baking dish. Layer 3 noodles on top, followed by half the ricotta mixture and half the mushroom and greens mixture. Add more white sauce.

Layer another 3 noodles, the remaining ricotta mixture, and the last mushroom and greens mixture. Finish with the last noodles topped with remaining white sauce and mozzarella.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.

Let cool for about 10 minutes before serving. Garnish with fresh basil if desired.