Whole Wheat Lasagna with Sausage and Spinach

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 420.2
  • Total Fat: 16.4 g
  • Cholesterol: 120.9 mg
  • Sodium: 1,255.3 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 32.9 g

View full nutritional breakdown of Whole Wheat Lasagna with Sausage and Spinach calories by ingredient
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Chicken sausage keeps the fat down, while whole wheat boosts the fiber content in this delicious meal. Chicken sausage keeps the fat down, while whole wheat boosts the fiber content in this delicious meal.
Number of Servings: 9


    1 lb. spicy Italian chicken sausage
    1 small onion, chopped
    1 jar Bertolli olive oil and garlic pasta sauce
    1 cup tomato sauce
    1 can (8 oz.) mushrooms, sliced
    seasoning (garlic, fennel, etc.)
    10 oz. package frozen spinach, thawed and drained well
    2 Cups part skim ricotta
    1/2 cup grated parmesan
    2 eggs
    3/4 package Ronzoni Healthy Harvest Lasagna noodles, cooked per package directions and laid out in a single layer on wax paper
    8 oz. part skim mozzarella, shredded


Remove sausage from casings, place in nonstick skillet. Add onion to sausage, and saute both for 10 minutes, breaking up sausage as you go. Add 1/2 water, pasta sauce, tomato sauce, mushrooms, and seasoning to taste (I enjoy adding garlic and ground fennel.) Heat through.

In a medium mixing bowl, combine spinach, eggs, parmesan, and ricotta cheese.

In a 13x9 baking dish, spread 1/2 of the sauce. Top with four lasagna noodles to cover the surface. Spread half of the ricotta mixture, top with sauce. Sprinkle a third of the mozzarella on top. Repeat noodles, ricotta, sauce, and mozzarella. Finish with a layer of noodles, sauce, and remaining mozzarella. Bake in 350 degree oven for 45 minutes.

9 generous servings

Number of Servings: 9

Recipe submitted by SparkPeople user ALIFIT.

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