Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
Mix tomatoes with basil, salt and pepper in a medium bowl.
To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.
Yield: 10 servings
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1 (28 ounce) can Italian-style tomatoes, drained, juices reserved
Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half. Remove coral (bright orange part) and tomalley (greenish part); finely chop.
Heat oil in Dutch oven over medium heat. Add lobster body pieces (not tails or claw meat), onion and garlic; Saute until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes.
Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.
Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates.
Coat the prawns with the grill seasoning. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of the olive oil. When the olive oil is hot, place about half the prawns in the skillet in a single layer and quickly sear them, about 1 minute per side. Transfer to a plate and reserve. Repeat with the remaining prawns.
Add the remaining tablespoon of olive oil to the skillet, then add the chile pepper and the garlic and cook for 1 minute. Add the beer and bay leaf. Boil over high heat to reduce the liquid by half.
Return the prawns to the skillet with the sauce and cook, turning once, until just cooked through, 1 to 2 minutes. Stir in the lemon juice and remove the bay leaf. Stir in the butter and cream and season to taste with salt and pepper. Garnish with the cilantro and serve.