1

Preheat oven to 375°F.

2

Coat a large nonstick skillet with cooking spray and set over medium heat. Add mushrooms and cook, stirring, until they release their liquid and it is almost evaporated, about 6 minutes. Add spinach in batches and cook until wilted. Stir in 1/4 tsp salt. With a slotted spoon, transfer mushroom mixture to a bowl. Discard liquid.

3

Off heat, coat same skillet with cooking spray and set over medium heat. Add beef, onion, and garlic and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, pepper flakes, and remaining 1/2 tsp salt. Simmer 5 minutes.

4

Meanwhile, stir together ricotta, 3/4 cup mozzarella, 2 tbsp Parmesan, and basil in a medium bowl.

5

Spread one-third of beef mixture in bottom of 9 X 13-inch pan. Break 3 lasagna noodles in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over noodles and top with half of ricotta mixture. Spoon another one-third of beef mixture on top; break remaining 3 noodles in half and arrange on top of beef. Top with another third of mushroom mixture, remaining ricotta mixture, remaining beef mixture, and then remaining mushroom mixture.

6

Cover with aluminum foil and bake until noodles are tender when pierced with a knife, about 40 minutes. Remove pan from oven, uncover and sprinkle with remaining 3/4 cup mozzarella and 3 tbsp Parmesan. Bake until cheese is melted and browned, about 10 minutes. Let sit for 5 to 10 minutes and then slice into 8 pieces. Serve garnished with optional basil.

7

Serving size: 1 piece