Beef and vegetable lasagna

Instructions

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