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Mushroom, Sausage & Spinach Lasagna

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Recipe

This is a good combination recipe, sausage, mushrooms and spinach, very nutritious, and tasts very good too.

 

Yield

10 servings

Prep

15 min

Cook

hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 ounces lasagna noodles
whole-wheat
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1 pound italian sausage
turkey, casings removed
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10 ounces mushrooms
sliced, 4 cups
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¼ cup water
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1 pound spinach, frozen
thawed
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28 ounces tomatoes, canned
crushed, preferably chunky
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¼ cup basil
freshly chopped
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¼ teaspoon salt
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1 x black pepper
freshly ground to taste
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1 pound ricotta cheese
part-skim, 2 cups
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8 ounces mozzarella cheese, non-fat
shredded (about 2 cups), divided
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g lasagna noodles
whole-wheat
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453.6 g italian sausage
turkey, casings removed
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289 ml/g mushrooms
sliced, 4 cups
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59 ml water
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453.6 g spinach, frozen
thawed
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809.2 ml/g tomatoes, canned
crushed, preferably chunky
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59 ml basil
freshly chopped
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1.3 ml salt
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1 x black pepper
freshly ground to taste
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453.6 g ricotta cheese
part-skim, 2 cups
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231.2 ml/g mozzarella cheese, non-fat
shredded (about 2 cups), divided
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Directions

Preheat oven to 350°F.

Coat a 9-by-13-inch baking dish with cooking spray.

Bring a large pot of water to a boil.

Add noodles and cook until not quite tender, 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; cook, crumbling with a wooden spoon, until browned, about 4 minutes.

Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it 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 ½ 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; sprinkle the remaining mozzarella on top.

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.

Vegetarian Variation:

Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 28559% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 810mg 34%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 34g
Vitamin A 116% Vitamin C 15%
Calcium 20% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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