Turkey Sausage & Zucchini Lasagna

Preheat oven to 375 degrees F. Coat two 8-inch-square baking dishes with cooking spray.

Remove and discard sausage casings; crumble the sausage into a medium nonstick skillet. Cook over medium heat, stirring to break up the meat, until cooked through, about 3 minutes. Transfer the sausage to a plate and set aside.

Add spinach to the pan and cook over medium-high heat, stirring, until just wilted, about 3 minutes. Transfer to a colander to drain. When cool enough to handle, squeeze out any excess water and coarsely chop; set aside.

To assemble the lasagnas: Spread 1/3 cup tomato sauce over the bottom of each baking dish. Top each with a layer of 2 lasagna sheets and spread with another 1/3 cup of the sauce. Top each evenly with 2 Tbsp. each ricotta and mozzarella, then scatter over 2 Tbsp. of the spinach and 2 Tbsp. of the sausage. Top each with a layer of zucchini slices, then with 1/3 cup of the sauce and 2 Tbsp. each of the ricotta, mozzarella, spinach, and sausage. Repeat these layers 2 more times (first with the pasta, then with the zucchini). Top each lasagna with 1/4 cup Parmesan. Coat 2 pieces of foil with cooking spray and cover both pans with foil. Label and freeze one lasagna for up to 1 month.

Bake the second lasagna, covered, until bubbling, about 30 minutes.

Uncover and continue baking until the cheeses are beginning to turn golden, 10 to 15 minutes more. Let stand for 5 minutes before cutting. Cut into four 4-inch squares.