Pesto Lasagna with Spinach & Mushrooms

Adapted from Cooking Light

This is probably the best meat lasagna I have ever had.  Seriously.  The pesto and mushrooms in this made all the difference, turning an otherwise regular lasagna into something fabulous.  I can't wait to eat the leftovers.

Ingredients:

• 3 cups torn spinach
• 2 cups sliced mushrooms
• ½ cup prepared pesto
• 2 cups shredded part-skim mozzarella cheese, divided
• 1  (15 oz) carton fat-free ricotta cheese
• 1 large egg, lightly beaten
• ¾ cup grated fresh Parmesan cheese, divided
• 1 lb. sausage, browned
• 1 (26 oz) can mushroom flavored pasta sauce
• Cooking spray
• 1 (8 oz) package wheat lasagna noodles (12 noodles)

Directions:

• Preheat oven to 375 degrees F.
• Cook lasagna noodles to al dente.
• Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
• Combine 1 ½ cups mozzarella, ricotta and beaten egg in a medium bowl, stirring well to combine.  Stir in ¼ cup Parmesan and set aside. 
• Spread  half of pasta sauce in the bottom of a 9x13 inch baking pan, sprayed with cooking spray.  Arrange 4 noodles over pasta sauce; top with ricotta cheese mixture; top with sausage; top with another layer of noodles; top with spinach mixture; top with final layer of noodles.  Top with the remaining half of pasta sauce, then remaining ½ cup of mozzarella and ½ cup of Parmesan cheese.
• Cover with foil and cook lasagna in preheated oven for 25-30 minutes.