Recipe courtesy of EatingWell.com

Mushroom, Sausage and Spinach Lasagna

An Italian classic made healthier.
  • Total: 2 hr
  • Prep: 30 min
  • Cook: 1 hr 30 min
  • Yield: 10 servings
  • Nutrition Info
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Ingredients

8 ounces lasagna noodles, preferably whole-wheat (see Ingredient note)

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

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

Directions

  1. Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
  2. Cook noodles in the boiling water until not quite al dente, 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 and cook, crumbling with a wooden spoon, until browned, about 4 minutes. 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.
  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 and sprinkle the remaining mozzarella on the lasagna. 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.
  7. 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. Variation: For vegetarians, use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.
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