Heat your oven to 425°F and lightly grease a 13 x 18-inch rimmed baking sheet.

Add the mushrooms to the pan, drizzle with olive oil and season with a little salt.

Break the sausage into small pieces and scatter it around the mushrooms.

Bake for about 12 to 15 minutes, until the sausage is cooked through and starting to get crispy and the mushrooms have browned.

Break the lasagna noodles into pieces and put them in a large bowl.

Cover completely with very hot water and add a big pinch of salt.

Soak for about 10 minutes, just until softened.

Scoop out about ½ cup of the soaking water and set it aside.

Drain and return them to the bowl.

Add half of the mascarpone or ricotta, the passata, spinach, a good sprinkle of Italian seasoning, red pepper flakes and more salt to taste.

Toss everything together and if it seems a little dry, add some of the reserved pasta water until it’s nice and saucy.

Add to the sheet pan with the sausage and mushrooms and toss everything together on the pan.

Spread into an even layer.

Dollop the remaining mascarpone or ricotta over the top, then sprinkle with the Pecorino or Parmesan.

If you want it more cheesy, add some shredded mozzarella too.

Bake for about 15 to 20 minutes, until everything is bubbly with browned, crispy edges.

You can broil it for the last minute or two if you want even more color on top.

Finish with more grated cheese and fresh basil or parsley if you want.