Creamy Turkey Sausage, Mushroom and Spinach Lasagna

From the MPLS Star Tribune, thank you, Meredith Deeds (who adds, "Don't worry if the sauce seems too runny. The oven-ready noodles need that extra moisture, and will absorb it while the lasagna is baking").
(serves 6)

1 T. EVOO
8 oz. sliced crimini* mushrooms
12 oz. lean Italian style turkey sausages, casings removed
1 med. sweet* white onion, chopped
4 garlic cloves, minced
3/4 t. Kosher* salt, divided
1/4 t. red pepper flakes
12 oz. baby spinach, stems removed*
1/3 cup. flour
1/4 t. lemon* pepper or Mrs. Dash Lemon Pepper*
1/8 t. ground nutmeg
2 c. 2% milk
1 (14 oz.) cam crushed tomatoes
1/2 cup. low sodium chicken broth
1/4 cup chopped fresh lemon* basil (even tho in my neck of the growing woods - WA - basils are
     divas, I LOVE to raise all kinds of basil besides the reg. - lime, Thai, and the aforementioned,
     lemon*)
1 cup part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
1/4 cup. freshly grated Parmesan
Cooking spray
12 no-cook lasagna noodles (8 oz.), divided

Preheat oven to 375. In a large nonstick skillet, heat the oil over med.-high heat. Add the mushrooms and cook for 4 mins. or until lightly browned. Add the sausage and onions, and cook, breaking the sausage up with the back of a wooden spoon, until the sausage is browned, about 4 mins. Add the garlic, 1/4 t. salt, and red pepper flakes, and cook for another minute. Transfer to a large bowl. In the same skillet over med. heat, add the spinach and cook 2 mins. or until spinach wilts. Remove from the heat and transfer the spinach into the bowl with the sausage/mushroom mixture. In a med. saucepan, whisk together the flour, lemon pepper, nutmeg, and remaining 1/2 t. salt. Slowly add the milk, whisking constantly. Add the tomatoes and chicken broth and continue whisking until smooth. Bring the mixture to a boil over med. high heat, stirring constantly. Cook 1 min. or until mixture thickens slightly, stirring constantly. Remove from the heat and stir in basil. In a small bowl, combine the ricotta and mozzarella. Coat a 9x9" baking dish with cooking spray. Spread 1 cup of sauce over bottom of dish. Arrange 3 lasagna noodles over sauce (you may have to break one of the noodles in half lengthwise in order to fit them in the pan.) Spoon 3/4 cup sauce evenly over noodles. Dot the top of the noodles evenly with 1/3 of the cheese mixture, then 1/3 of the sausage-veggie mix. Repeat layering twice, ending with the noodles. Top with remaining sauce. Sprinkle evenly with the Parmesan. Cover pan with foil (at this point, you can freeze it uncooked), and bake for 60 mins. Discard the foil. Bake for another 15 mins., or until the top is lightly browned. Let stand for 10 mins. before serving. A crisp salad with Italian dressing and some warm crusty garlic bread fills the rest of the bill of fare!

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MM