In a stock pot over low heat, add whole tomatoes with juice, petit diced tomatoes, tomato paste, and wine. I like to take the whole tomatoes out of the can individually and break them up with my hand. Be careful, they're squirters! Season to taste with parmesan, garlic salt, and pepper.
On another burner, heat a large pan over medium heat with some olive oil in it. Add Italian sausage and cook until browned through.
To the sausage, add onion and mushrooms and sauté until shrinkage occurs for mushrooms LOL. Add garlic and cook for an additional minute.
Pour sausage mixture into tomato sauce along with sugar, lemon zest, red pepper flakes, and a bunch of spinach. Taste and adjust, if needed, with parmesan, garlic salt, and pepper. As this continues to heat the spinach will wilt; keep adding until satisfied.
While that's on a low simmer, you can start making your cheese layer!
In a large bowl, combine all cheese layer ingredients and season to taste with garlic salt and pepper. Time to build, baby!
Preheat oven to 375°F. Make sure there's a baking sheet on the bottom-most rack to catch any drippings.
Taste your sauce one last time to adjust any seasoning. Gather your sauce from the stove (careful, it's HOT), cheese mixture, lasagna noodles, the rest of the mozzarella, and a greased 9x13 glass casserole dish.
Spoon a thin layer of sauce on the bottom of the casserole dish, then a layer of lasagna noodles (feel free to break them up to fit them in and fill gaps), then a layer of cheese. Repeat sauce > lasagna > cheese. Last layer is sauce > lasagna > sauce. Then top it all with mozzarella cheese. Spray tinfoil with cooking spray so it doesn't stick to the mozzarella. Seal tightly and bake on middle rack for 45 minutes.
After 45 minutes are up, remove tinfoil from casserole dish and sprinkle top with dried oregano.
Bake, uncovered, for an additional 15 minutes, rotating dish halfway through.
Let cool for 10-15 minutes before slicing up so lasagna gets a chance to set.
BUON APPETITO, BITCHES!!!