Sausage, Mushroom & Spinach Lasagna

Sausage, Mushroom & Spinach Lasagna

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.

Recipe from EatingWell
SERVINGS
10
PREP TIME
30 mins
TOTAL TIME
2 hrs

Sausage, Mushroom & Spinach Lasagna

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.

Recipe from EatingWell
Recipe from EatingWell
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
Related Video
How to Make Classic Lasagna

There are all kinds of lasagna, but sometimes tradition wins over ingenuityżlearn how to make a classic lasagna, and savor the tastes and textures of tender pasta, red sauce, browned meat, and melted cheese.

Directions
1. 
Preheat oven to 350 degrees 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:
1. 
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.
2. 
MAKE AHEAD TIP: Prepare through Step 5 up to 1 day ahead.

nutrition information

Per Serving: cal. (kcal) 333, Fat, total (g) 14, chol. (mg) 41, sat. fat (g) 5, carb. (g) 28, Monosaturated fat (g) 3, fiber (g) 7, pro. (g) 26, vit. A (IU) 6219.55, vit. C (mg) 13.58, sodium (mg) 655, Potassium (mg) 606, iron (mg) 3.78, Vegetables () 1.5, Starch () 1, Lean Meat () 1, Medium-Fat Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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