Sausage, Mushroom & Spinach Lasagna

Ingredients:

8 oz. whole-wheat lasagna noodles
1 lb. lean spicy Italian turkey sausage, casings removed
4 c. sliced mushrooms, (10 oz.)
¼ c. water
1 lb. frozen spinach, thawed
1 28-oz. can crushed tomatoes, preferably chunky
¼ c. chopped fresh basil
¼ t. salt
Freshly ground pepper, to taste
1 lb. part-skim ricotta cheese, (2 cups)
8 oz. part-skim mozzarella cheese, shredded (about 2 cups), divided

Directions:

1. Preheat oven to 350° F.
2. Coat a 9x13-inch baking dish with cooking spray.
3. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions.
4. Drain; return the noodles to the pot, cover with cool water and set aside.
5. Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
6. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes.
7. 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.
8. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
9. Mix tomatoes with basil, salt and pepper in a medium bowl.
10. To assemble lasagna: Spread ½ cup of the tomatoes in the prepared baking dish.
11. Arrange a layer of noodles on top, trimming to fit if necessary.
12. Evenly dollop half the ricotta over the noodles.
13. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella.
14. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella.
15. Top with a third layer of noodles and the remaining tomatoes.
16. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes.
17. Remove the foil; sprinkle the remaining mozzarella on top.
18. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes.
19. Let rest for 10 minutes before serving.