Heat olive oil in fry pan over medium heat and saute garlic fo 2 minutes. Add eggplant and mushrooms. Cover and cook until eggplant is just tender. About 5-7 minutes. Dump into strainer to drain off liquids.
Cover the bottom of a 9x12 baking pan with 2 cups sauce. Cover sauce with a layer of uncooked lasagna noodles. Layer with more sauce then eggplant mixture then more sauce. Layer with noodles, sauce, spinach, sauce. Layer again with noodles then eggplant again and continue layering until you reach the top of the pan or use up all the noodles! Make sure you finish with a layer of sauce.
Cover tightly and bake 60 minutes at 375 degrees.