Preheat oven to 350°.

Soak lasagna noodles in hot tap water for 20 minutes, or use no-bake noodles

In a large skillet, add olive oil and cook onion and crumble sausage over medium heat until no longer pink, 5-7 minutes; add garlic and spinach or kale and mushrooms and cook until wilted.

Add tomato sauce to the sausage mixture reserving 2cups sauce

Mix ricotta and room-temperature goat cheese in a bowl until combined

Grease 13 x 9-inch pan

Spread one cup of reserved sauce on the bottom of the pan

Cover with soaked lasagna noodles, typically 4 to a row

Add one cup of meat mixture

Sprinkle half a cup of mozzarella on top of the meat

Dollop 1/2 cup of ricotta cheese mixture

Repeat for two more layers

On the top layer pour the remaining sauce and finish with the remaining cup and a half of Mozerella Cheese

Sprinkle with salt, pepper, and chosen seasoning

Bake at 350 for 1 hour (cover the top with aluminum foil if it gets too brown)

Let stand 30 minutes before serving.