Mushroom, Sausage and Spinach Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 260.7
  • Total Fat: 7.9 g
  • Cholesterol: 36.5 mg
  • Sodium: 860.1 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 23.1 g

View full nutritional breakdown of Mushroom, Sausage and Spinach Lasagna calories by ingredient
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I got this recipe from Food Network. I substituted 1% cottage cheese for the ricotta cheese (my preference). I got this recipe from Food Network. I substituted 1% cottage cheese for the ricotta cheese (my preference).
Number of Servings: 10


    8 oz. lasagna noodles, preferably whole wheat
    1 lb. lean spicy Italian turkey sausage, casings removed
    4 cups sliced mushrooms (10 oz.)
    1/4 cup water
    1 lb. frozen spinach, thawed
    1 28-oz can crushed tomatoes, preferably chunky
    1/4 cup chopped fresh basil
    Salt and freshly ground pepper to taste
    2 cups 1% cottage cheese
    8 oz. part-skim mozzarella cheese, shredded (about 2 cups), divided


Preheat oven to 350F. Coat a 9x13 inch glass baking dish with cooking spray. Put a large pot of water on to boil. Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the nooldes to the pot, cover with cool water and set aside. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wodden spoon, until browned, about 4 min. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage 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. Mix tomatoes with basil, salt and pepper in a medium bowl. To assemble: 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 cottage cheese over the noodles. top with half the sausage mixture, 1/3 of the remaining tomatoes and 1/3 of the mozzarella. Continue with another layer of noodles, the remaining cottage cheese, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes. Cover with foil and bake until bubbling and heated through, 1 hr. to 1 hr 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is juste melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user BEINHAVE.

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