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