12 ounces whole-grain lasagna noodles (15 noodles)
8 ounces lean ground beef (90% lean or higher)
2 teaspoons olive oil
8 ounces portobello mushrooms, diced (about 3 large mushroom caps)
1 teaspoon salt
4 cups Quick Marinara Sauce (1 1/2 recipes), recipe follows, or store-bought marinara
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and well drained
1 large egg, lightly beaten
1/2 teaspoon freshly ground black pepper
Pinch ground nutmeg
1/4 cup freshly grated Parmesan cheese
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
1 tablespoon olive oil
1 small onion, finely chopped
4 cloves garlic, minced
One 28-ounce can crushed tomatoes (preferably no-salt-added)
1 teaspoon dried basil
Pinch crushed red pepper flakes
1/2 teaspoon salt (if using no-salt-added tomatoes), or to taste
Freshly ground black pepper to taste
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