Spinach, Sausage & Mushroom Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 237.1
- Total Fat: 11.8 g
- Cholesterol: 51.7 mg
- Sodium: 515.2 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.5 g
- Protein: 20.3 g
View full nutritional breakdown of Spinach, Sausage & Mushroom Lasagna calories by ingredient
Introduction
from EatingWell.com:http://www.eatingwell.c
om/recipes/sausage_mushroom_spinach_la
sagna.html from EatingWell.com:
http://www.eatingwell.c
om/recipes/sausage_mushroom_spinach_la
sagna.html
Number of Servings: 12
Ingredients
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1 lb. lasagna noodles, cooked according to package
3 links Foster Farm Turkey Italian Sausage
3-4 cups mushrooms, sliced
1 lb. frozen chopped spinach, drained
28 oz. crushed tomatoes (prefer chunky style)
1/4 cup fresh chopped basil
1/4 tsp. salt
black pepper to taste
16 oz. ricotta cheese, part-skim
2 cups part-skim shredded mozzarella cheese
Directions
Makes 10-12 square servings
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.
TIPS & NOTES:
*Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.
* 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.
Number of Servings: 12
Recipe submitted by SparkPeople user SHAYNADOI.
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.
TIPS & NOTES:
*Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.
* 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.
Number of Servings: 12
Recipe submitted by SparkPeople user SHAYNADOI.
Member Ratings For This Recipe
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SANDALEIN
Sounds interesting. Erm, not sure if we are talking about different things here, but isn't lasagne the flat sheets of pasta rather than noodles? (I'm sure it works just as well, but just curious...) - 7/12/10
Reply from SLIMSHAY_D (7/19/10)
You're right - I did mean the flat sheets. They are just referred to as "noodles" in the original recipe so I went with that. In fact, I've always called them lasagna noodles for lack of a better name...what do you call them?