Adapted from bigbearswife.com
See the original recipe here:
3 tablespoons olive oil
1 lb Italian Sausage
1 1/2 pounds mushrooms
1 teaspoon dried thyme
Pinch of salt
1 (15oz) container part-skim ricotta
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese
1 bag (10 oz) fresh spinach leaves, torn into smaller pieces
2 tablespoons dried basil
1 teaspoon dried oregano
Pinch black pepper
5 cups tomato sauce
12 sheets lasagna noodles
Nonstick cooking spray
Preheat the oven to 375 degrees.
Fill a 9×13 casserole dish with hot water. Place the noodle into the hot water and let them soak for about 10 minutes.
As the noodles are soaking, in a large sauce pan heat 1 tablespoon of olive oil over medium-high heat. Add sausage and heat thoroughly while crumbling. Drain. Add the remaining olive oil and heat over medium-high. Add the mushrooms, thyme and a pinch of salt. Cook for about 12 minutes. Mushrooms will be soft and tender when done. Set aside.
In a large bowl, combine the ricotta and eggs. Mix well. Add 1 cup of mozzarella, spinach, basil and oregano; season with salt and pepper and stir.
Drain the water from the noodles and lay flat on a paper towel.
In the dry casserole dish, spread 1 cup of tomato sauce into the bottom of the pan. Layer 4 sheets of lasagna on top of the sauce. Spread half of the ricotta mixture onto the noodles and cover with half the mushrooms. Repeat process ending with remaining 4 sheets of lasagna covered by tomato sauce and topped with 2 cups of mozzarella cheese.
Lightly spray a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, place the spray-side down. Bake at 375 degrees for 45 minutes.
After 45 minutes, remove foil and bump the oven temperature up to 450F. Cook for about 10 minutes until cheese browns a little.
Remove from the oven and let stand for 5 – 10 minutes before cutting.