Place lasagna noodles in casserole and cover with hot water, let soak 30 minutes, agitating occasionally to prevent sticking.

Meanwhile, heat 1 Tbsp oil in skillet, add sausage and cook, breaking into small pieces, until golden and crisp, 6-8 minutes. Transfer with slotted spoon to bowl and set aside.

Reduce heat to medium, add garlic and thyme, 1 tsp salt and 1/2 tsp pepper, stirring constantly until fragrant, about 30 minutes. Add water and spinach, stirring occasionally until spinach is wilted. About 3 minutes. Transfer to bowl with sausage, stir to combine.

Melt butter over medium heat. Add flour and cook, whisking constantly for 1 minute. Gradually add milk, whisking constantly. Add bay leaves, nutmeg and salt and 1/2 tsp pepper. Bring to boil, then reduce heat to simmer, whisking often until thickened, about 2 minutes. Remove from heat, discard bay leaves and gradually stir in Parmesan until smooth.

Preheat oven to 375*. Drain noodles and wipe casserole dish dry. Coat with cooking spray. Spread half of sauce in bottom of dish. Arrange 3 noodles over sauce, scatter 1-1:2 cups of meat mixture over noodles. Pour 1 heaping cup over sausage, sprinkle with 1 cup mozzarella. Repeat layers twice.

Top with last 3 noodles, spread remaining sauce and sprinkle with 1 cup mozzarella and 1/4 cup’s Parmesan.

Coat a sheet of foil with cooking spray and cover dish tightly. (Greased side down). Bake in preheated oven for 30 minutes. Remove foil, and continue baking until golden and bubbly about 15 minutes.

Remove from oven and let cool 15 minutes before slicing. Garnish with parsley and serve.

^I sprinkled some black pepper over top.