Spinach and Mushroom Lasagna

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2 15-ounce containers part-skim ricotta cheese

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

8 ounces cremini mushrooms, sliced

2 tablespoons chopped fresh parsley or basil

Kosher salt and freshly ground pepper

1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)

1/2 cup grated parmesan cheese (about 1 ounce)

1 32-ounce jar marinara sauce

12 to 18 lasagna noodles (not no-boil)