Preheat your oven to 400 degrees F and set the lasagna pan to the side.

In a large skillet add spicy Italian sausage and set over medium-high heat.

Cook for a few minutes to help break up the sausage and add in the mushrooms, onions, and Italian seasoning. Cook until the mushrooms are soft and the sausage is no longer pink. If the pan gets too dry add a little olive oil.

Add in the garlic and cook for about 1 minute.

Pour in the red wine and cook until the wine has cooked down.

Add in the spinach and stir to combine until the spinach is wilted. Remove the pan from the heat.

When the meat mixture is slightly cooled stir in the ricotta cheese, ground nutmeg, and minced basil.

Add 1/2 cup tomato sauce to the bottom of your lasagna pan and cover with 1 layer of your no-boil lasagna noodles.

In a small bowl add together all your cheese and toss to combine.

Top the noodles with 1-1/2 cups of sauce, 1/3 of the meat/ricotta mixture, and 1 cup of the cheese mixture.

Repeat this 2 more times with the noodles, sauce, meat/ricotta mixture, and shredded cheese.

Cover the last layer with noodles, remaining sauce, and shredded cheese.

Cover with foil and bake for 45 minutes.

Remove the foil, bake for 15 minutes longer, remove from the oven, and let sit for about 10-15 minutes before slicing the lasagna.