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 low fat 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.