Sausage, Mushroom, & Spinach Lasagna

10 servings
Active Time: 30 minutes
Total Time: 2 hours

Ingredients
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

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

Tips & Notes
Make Ahead Tip: Prepare through Step 5 up to 1 day ahead.
Ingredient Note: Whole-wheat lasagna noodles are higher in fiber than white noodles. They can be found in health-food stores and some large supermarkets.

Nutrition
Per serving: 333 calories; 14 g fat (5 g sat, 3 g mono); 41 mg cholesterol; 28 g carbohydrates; 26 g protein; 7 g fiber; 655 mg sodium; 606 mg potassium.

(Source: eatingwell.com)

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One thought on “Sausage, Mushroom, & Spinach Lasagna

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