Ingredients 1-16 oz box Notta Pasta Fettuccine
3 tablespoons olive oil, divided
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb turkey sausage, cut into small pieces
1 large onion, chopped
1 teaspoon fennel seeds
4 large cloves garlic, finely minced
1/4 teaspoon crushed red pepper
1-10 oz package frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt, divided
Black pepper
1-15 oz container ricotta cheese
1/3 cup grated Parmesan cheese
2 eggs
1/2 teaspoon nutmeg
4 cups spaghetti sauce, divided
1/2 lb mozzarella cheese, grated

Directions

1.	Preheat oven to 375°F. Spray a 9" x 13" baking dish with nonstick cooking spray.
2.	Boil Notta Pasta for 4 minutes and drain, rinsing quickly in cold water. Immediately toss with basil, 1 tablespoon of olive oil, salt and pepper.
3.	Pour 1/2 of pasta into bottom of dish and spread evenly around. Set aside remaining pasta.
4.	In a large nonstick skillet, heat remaining 2 tablespoons olive oil. Add turkey sausage and sauté about 10 minutes or until browned.
5.	Add onion, fennel seeds, garlic and red pepper. Continue to cook until onions are wilted and sausage is cooked through. Remove from heat.
6.	Add spinach to skillet with 1/2 teaspoon of salt and black pepper and to taste. Mix well and set aside.
7.	In a medium size bowl, beat ricotta cheese, Parmesan cheese, eggs, remaining 1/2 teaspoon of salt and nutmeg until well mixed. Set aside.
8.	Spread 2 cups of sauce on top of the notta pasta in dish. Top sauce with sausage/spinach mix, then ricotta cheese mixture and then remaining notta pasta (spreading to make sure there are no gaps), topping with remaining 2 cups sauce.
9.	Bake for 30 minutes. Remove from oven and evenly sprinkle top with mozzarella. Bake 25 minutes more and remove from oven. Let lasagna rest 15 minutes before cutting.