Don't miss another issue…      Subscribe



A succulent and savory lasagna made with mild pork sausage, mushrooms and a variety of tasty cheeses.

Trans-fat Free, High Fiber


8 ounces lasagna noodles
one package
1 pound sausage
32 ounces spaghetti sauce
one large jar
1 each eggs
slightly beaten
12 ounces ricotta cheese
1 tablespoon parsley flakes
2 teaspoons oregano
dried, whole
¼ cup Parmesan cheese
3 cups mozzarella cheese
2 ounces mushrooms
sliced, drained
3 ½ ounces pepperoni


  • Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain.

Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about ½ cup meat sauce in a lightly greased 13x9x2 inch baking dish. Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375? for 20 minutes. Sprinkle with remaining cheese, and bake an additional five mins.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 66958% of calories from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 1442mg 60%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 24%
Sugars g
Protein 63g
Vitamin A 27% Vitamin C 32%
Calcium 30% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed