Heat oil in a medium saucepan over medium heat.  Add onion and garlic and cook for 5 minutes stirring frequently.  Add mushrooms, oregano and basil; cook for 5 minutes or until mushrooms begin to release liquid. Add marinara sauce and water, decrease heat to medium-low and cover; simmer for 15 minutes.

While sauce cooks, place thawed spinach between paper towels and squeeze out any liquid.  Place combine ricotta cheese, spinach, ½ cup parmesan cheese, ½ cup mozzarella cheese, egg, salt and pepper in a large bowl.  Mix well with a fork.  Set aside.

Preheat oven to 350° F. Spray a 9×13 baking dish with non-stick cooking spray.

Spoon about 1/3 cup sauce on the bottom of baking dish.  Spread with backside of spoon. Place 4 uncooked noodles over sauce. Spoon another 1/3 cup sauce over layer of noodles and place 4 more noodles and layer with ½ sauce and ½ ricotta/spinach mixture, top with 4 more noodles and repeat layers until using up all ingredients, ending with a sauce layer.  Top with remaining mozzarella cheese.  Cover with aluminum foil and bake for 55 minutes. 

Optional: Finish with 5 minutes in the broiler, uncover to brown top layer of cheese.

Slice, serve and garnish with marjoram leaves.