Mushroom & Spinach: 

1. Heat oil in skillet, add 2 minced garlic cloves and shallots, stir until fragrant.
2. Add sliced mushrooms to skillet with garlic and shallots, saute until softened and moisture has cooked off.
3. Add all raw spinach to same skillet, place lid on top to steam and speed up saute process.
4. Once veggies are all cooked, pull off heat and set aside.

Sausage & Sauce: 

1. In separate skillet add sausage (bulk or pulled out of casing) and cook until browned, drain on paper towels. 
2. With a paper towel  wipe the skillet used to cook sausage to remove excess grease.  Add 1/2 jar of sauce to skillet that was used to cook sausage, add 2 minced garlic cloves stir to warm. 
3. Gradually add drained sausage to sauce, stir to combine and warm for about 5 min, then pull from heat. 

Lasagna Assembly:

1. In a mixing bowl beat 1 egg, add ricotta and mix together 
2. Grab a 9 x 13 baking dish or glass pyrex, add enough sauce to coat the bottom.
3. Commence layering- lasagna noodle first, spread marinara sauce, add veggies, sausage in sauce, dollops of ricotta (space evenly), top with lasagna noodle. Repeat until final layer of lasagna noodles, add a generous portion of sauce on top (ensure you still have at least a half jar of sauce remaining, reserve).
4. If not cooking immediately cover and place in refrigerator.  The noodles will absorb the moisture from the sauce if done night before or morning of. 
5. When ready to cook, heat oven to 350 degrees.
6. If the lasagna noodles look puffed up and more dry, add remain sauce on top, spread evenly. Sprinkle generous portion of shredded mozzarella on top. Create a ‘tent’ foil top and bake for 20 min. Remove foil for remaining 10-15 min (depending on the altitude and oven) until bubbly and cheese is melted. 
7. Remove and allow to cool for about 8-10 min before serving. 
8. Salud!