Mushroom, Sausage and Spinach Lasagna

• 8 ounces lasagna noodles whole-wheat
• 1 pound italian sausage turkey, casings removed
• 10 ounces mushrooms sliced, 4 cups
• 1/4 cup water
• 1 pound spinach, frozen thawed
• 28 ounces tomatoes, canned crushed, preferably chunky
• 1/4 cup basil freshly chopped
• 1/4 teaspoon salt
• 1 x black pepper freshly ground to taste
• 1 pound ricotta cheese part-skim, 2 cups
• 8 ounces mozzarella cheese, non-fat shredded (about 2 cups), divided

1. Preheat oven to 350F.
2. Coat a 9-by-13-inch baking dish with cooking spray.
3. Bring a large pot of water to a boil.
4. Add noodles and cook until not quite tender, about 2 minutes less than the package directions.
5. Drain; return the noodles to the pot, cover with cool water and set aside.
6. Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
7. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes.
8. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes.
9. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
10. Mix tomatoes with basil, salt and pepper in a medium bowl.
11. To assemble lasagna:
12. Spread 1/2 cup of the tomatoes in the prepared baking dish.
13. Arrange a layer of noodles on top, trimming to fit if necessary.
14. Evenly dollop half the ricotta over the noodles.
15. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella.
16. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella.
17. Top with a third layer of noodles and the remaining tomatoes.
18. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes.
19. Remove the foil; sprinkle the remaining mozzarella on top.
20. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes.
21. Let rest for 10 minutes before serving.
22. Vegetarian Variation:
23. Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

lasagna noodles, italian sausage turkey, mushrooms, water, spinach, tomatoes, basil freshly, salt, black pepper, ricotta cheese, mozzarella cheese

Taken from recipeland.com/recipe/v/mushroom-sausage-spinach-lasagn-49772 (may not work)