Skillet Lasagna with Spinach and Mushrooms

Heat olive oil in a large, deep skillet over medium-high heat. I used a 12-inch cast iron skillet.
Add onion and mushrooms and cook until onion begins to soften, about 2-3 minutes. Add garlic and cook until fragrant, about another minute.
Add plant-based ground meat and break up with a wooden spoon. I used Impossible Foods Plant-Based Meat. You can also use ground beef, turkey or chicken.
Season meat and veggies with salt, black pepper, garlic powder, herbs de provence or Italian seasoning and red pepper flakes. Cook until meat is browned, stirring regularly. Drain excess fat if necessary.
Add pasta sauce, water, worcestershire sauce, balsamic vinegar and brown sugar to skillet and stir to combine. Add lasagna noodles and give everything another good stir. Season with more salt and pepper to taste.
Lower temperature to medium-low and simmer until noodles have reached al dente and sauce has thickened, stirring occasionally. This should take 15-20 minutes. Add additional cooking time as needed until lasagna noodles are cooked to your liking.
Once pasta is cooked to your liking, add spinach and cook until wilted. Remove the pan from heat and top with shredded mozzarella. Add dollops of ricotta on top of lasagna. Garnish with fresh basil if desired and enjoy!