Sausage, Mushroom & Spinach Lasagna

8 oz. lasagna noodles (you can use whole-wheat)
1 lb. Italian sausage with casings removed (turkey is excellent)
4 cups sliced mushrooms (10 oz.)
1/4 cup water
1 lb. frozen spinach, thawed
1-28 oz. can crushed tomatoes (chunky is best)
1/4 cup chopped fresh basil
1/4 tsp. salt
Freshly ground pepper to taste
1 lb. ricotta cheese (2 cups & you can use skim)
8 oz. shredded mozzarella cheese, divided (about 2 cups & you can use skim also)

Preheat oven to 350 degrees. Coat a 9 by 13-inch baking dish with cooking spray. Bring a large pot of water to boil. Add noodles and cook until not quite tender, about 2 minutes less than package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until cooked through and the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta cheese over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half of the remaining tomatoes and half of the remaining mozzarella. Top with third layer of noodles and the remaining tomatoes. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle with the remaining mozzarella on the top. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving. Enjoy!