Sausage, Mushroom and Spinach Lasagna

Sausage, Mushroom and Spinach Lasagna PT120M https://img3.recipesrun.com/201907/2019/1111/d4/8/723311/300x200x90.jpg This cheesy lasagna is full of spicy Italian turkey sausage, whole-wheat noodles, mushrooms and spinach. A serving of this version has about one-third the fat and saturated fat, and only half the calories of the original. Use soy-based sausage for a hearty vegetarian variation. 10 servings Ingredients: 8 oz. part-skim mozzarella cheese, shredded (about 2 cups), divided 1 pound part-skim ricotta cheese, (2 cups) Freshly ground pepper, to taste ¼ tsp. salt ¼ cup chopped fresh basil 1 28-ounce can crushed tomatoes, preferably chunky 1 pound frozen spinach, thawed ¼ cup water 4 cups sliced mushrooms, (10 ounces) 1 pound lean spicy Italian turkey sausage, casings removed, or vegetarian sausage-style soy product 8 oz. whole-wheat lasagna noodles

01 Information

Grade easy
Serving 10 servings
Calorie 327 Kcal
Prep Time 30 Mins
Cook Time 90 Mins
Total Time 120 Mins

02 Ingredients

- 8 oz. part-skim mozzarella cheese, shredded (about 2 cups), divided
- 1 pound part-skim ricotta cheese, (2 cups)
- Freshly ground pepper, to taste
- ¼ tsp. salt
- ¼ cup chopped fresh basil
- 1 28-ounce can crushed tomatoes, preferably chunky
- 1 pound frozen spinach, thawed
- ¼ cup water
- 4 cups sliced mushrooms, (10 ounces)
- 1 pound lean spicy Italian turkey sausage, casings removed, or vegetarian sausage-style soy product
- 8 oz. whole-wheat lasagna noodles

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03 Method

Step 1

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Step 2

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.
Step 3

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.
Step 4

Mix tomatoes with basil, salt and pepper in a medium bowl.
Step 5

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.
Step 6

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.
Step 7

Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.
Step 8

Make Ahead Tip: Prepare through Step 5 up to 1 day ahead.

04 Author

Ellie

1078 Recipes

Sausage, Mushroom and Spinach Lasagna

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