Sausage, Mushroom & Spinach Lasagna

By Meridian - 26751

Sausage, Mushroom & Spinach Lasagna
  • 8 ounces whole-wheat lasagna noodles

  • 1 pound lean spicy Italian turkey sausage, casings removed (see Variation)

  • 4 cups sliced mushrooms (10 ounces)

  • 1/4 cup water

  • 1 pound frozen spinach, thawed

  • 1 28-ounce can crushed tomatoes, preferably chunky

  • 1/4 cup chopped fresh basil

  • 1/4 teaspoon salt

  • Freshly ground pepper to taste

  • 1 pound part-skim ricotta cheese (2 cups)

  • 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

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

  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.

  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.

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

  5. 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.

  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.

  7. Makes 10 servings

Nutritional Facts

Per serving
333 calories
14 g fat (5 g sat
3 g mono)
41 mg cholesterol
28 g carbohydrate
26 g protein
7 g fiber
655 mg sodium
606 mg potassium.
Nutrition bonus
Vitamin A (128% daily value)
Calcium (23% dv)
Iron (21% dv)
Folate (19% dv)
Potassium (17% dv).
1 1/2 Carbohydrate Servings
1 starch
1 1/2 vegetable
1 lean meat
2 medium-fat meat

dinner 4 flavorful lowcarb recipes carbs under 45g mozzarella cheese ricotta mushrooms sausage turkey italian pork

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