Recipes
Mushroom , Sausage , and Spinach Lasagna
Ingredients
• 8 ounce ( s ) lasagna noodles , preferably wholewheat ( see Tips & Techniques )
• 1 pound ( s ) lean spicy Italian , turkey , sausage , casings removed ( see Tips & Techniques )
• 4 cup ( s ) sliced mushrooms ( 10 ounces )
• 1 / 4 cup ( s ) water
• 1 pound ( s ) frozen spinach , thawed
• 1 can ( s ) crushed tomatoes , preferably chunky
• 1 / 4 cup ( s ) chopped fresh basil
• Salt & freshly ground pepper , to taste
• 1 pound ( s ) part-skim ricotta cheese ( 2 cups )
• 8 ounce ( s ) part-skim mozzarella cheese , shredded ( about 2 cups ), divided
Program Success Recipes Mushroom , Sausage , Spinach Lasagna Jacksonville Florida October 2014
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 onethird 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 .
Tips & Techniques
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 . 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 .