Mushroom, Sausage & Spinach Lasagna
This is a good combination recipe, sausage, mushrooms and spinach, very nutritious, and tasts very good too.
Yield
10 servingsPrep
15 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lasagna noodles
whole-wheat |
|
| 1 | pound |
italian sausage
turkey, casings removed |
|
| 10 | ounces |
mushrooms
sliced, 4 cups |
|
| ¼ | cup |
water
|
|
| 1 | pound |
spinach, frozen
thawed |
|
| 28 | ounces |
tomatoes, canned
crushed, preferably chunky |
|
| ¼ | cup |
basil
freshly chopped |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | pound |
ricotta cheese
part-skim, 2 cups |
|
| 8 | ounces |
mozzarella cheese, non-fat
shredded (about 2 cups), divided |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lasagna noodles
whole-wheat |
|
| 453.6 | g |
italian sausage
turkey, casings removed |
|
| 289 | ml/g |
mushrooms
sliced, 4 cups |
|
| 59 | ml |
water
|
|
| 453.6 | g |
spinach, frozen
thawed |
|
| 809.2 | ml/g |
tomatoes, canned
crushed, preferably chunky |
|
| 59 | ml |
basil
freshly chopped |
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 453.6 | g |
ricotta cheese
part-skim, 2 cups |
|
| 231.2 | ml/g |
mozzarella cheese, non-fat
shredded (about 2 cups), divided |
*
|
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.
