Lasagna (Mushroom, Sausage and Spinach)

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1 serving
Calories 360
Carbohydrates 28g
Dietary Fiber 6g
Sodium 681mg

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Ingredients

  • 8 oz lasagna noodles
  • 1 pound lean spicy italian turkey sausage
  • 4 cups sliced mushrooms
  • 1/4 cup water
  • 1 pound frozen spinach
  • 1 28oz can crushed tomatoes
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • 1 pound part-skim ricotta cheese
  • 8 ounces part-skim mozzarella cheese

Preparation

Step 1

1. Preheat oven to 350 degrees F. Coat 9x13 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 sprayt and heat over medium-high heat. Add sausage and cook, crumnling 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. Squeexe 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, on-third of the remaining tomatoes and on-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 thrid 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 foil and sprinkle the remaining mozzarella on the lasagna. REturn to the oven and bake until the cheese is just melted but not browned, 8-10 minutes. Let rest 10 minutes before serving.

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