Tuscan Lasagna
['1 pound 85-percent-lean ground beef', '1 cup sliced cremini mushrooms', '1/2 cup minced white onion', '2 garlic cloves, crushed', '4 tablespoons chopped fresh parsley', '1 tablespoons salt', '1 1/2 teaspoons dried basil', '1 teaspoon Italian seasoning', '1/2 teaspoon fennel seeds', '1/4 teaspoon freshly ground black pepper', '1 cup lowfat ricotta', '1 package (8 ounces) whole-grain lasagna noodles', 'Vegetable oil cooking spray', '16 ounces low-sodium marinara sauce, divided', '1/2 cup part-skim fresh mozzarella, divided', '2 cups thawed frozen spinach', '1/3 cup grated Parmesan']
Heat oven to 375°F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.
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