Sausage, Mushroom & Spinach Lasagna

Lasagna – even if you have no Italiano in your genes – is just like your nonna made it. Yes, lots of care goes into concocting the comforting combination of gooey mozzarella, ricotta, and parmesan, savory tomato sauce, spicy sausage, and aromatic basil, but the added cook time is worth it. Serve with your favorite salad and slice of garlic bread.

Active Time: 30 minutes
Total Time: Approx. 2 hours
Adapted from Eating Well Magazine April/May 2005 issue.

INGREDIENTS

8 oz whole-wheat lasagna noodles (about 15 noodles)
1 lb lean spicy Italian turkey sausage*
1 medium yellow onion diced
1/2 zucchini diced
1/2 yellow squash diced
3 to 4 cups sliced mushrooms (baby bellas are a good choice)
1/4 cup water
1 lb spinach (or more if you like spinach)
1 28 oz can crushed tomatoes with basil, oregano, and garlic
1/4 cup chopped fresh basil
1/4 tsp salt
Fresh ground pepper to taste
1 to 1 1/2 lb(s) part-skim ricotta cheese
8 oz part-skim mozzarella cheese (sliced or shredded)
1/4 cup shredded fresh parmesan cheese

Notes

*Try Boulder Sausage Company’s Hot Italian ground sausage – fantastic texture and flavor with a little kick!

PREPARATION

1. Preheat oven to 350°F. Coat a 9-by-13 inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add noodles and cook until not quite tender. If your pot is too small and the noodles stick out a bit, flip them over using a fork and oven mitt once the submerged end is slightly tender and more flexible. Once the noodles are cooked, drain, return the noodles to the pot and cover with cool water.


3. Coat a large nonstick frying pan or skillet with cooking spray and heat over medium-high heat. Add sausage, cook, crumbling with a wooden spoon, until browned. Add onion and cook until slightly tender and fragrant, about 2 minutes. Add mushrooms and water, cook for another 2 minutes, stirring and crumbling the sausage more, then add zucchini and squash, stirring occasionally until the sausage is cooked through, the water has evaporated, and the vegetables are tender. Turn heat down to medium and add spinach stirring until it turns a dark green color and is mostly wilted, remove from heat.


 

 

 

 

 

4. Mix canned tomatoes with basil (adding more if desired), salt, and pepper in a medium bowl.


 

 

 

 

 

5. To assemble lasagna: Spread 1/2 cup of the tomato mixture in the prepared backing dish. Arrange a layer of noodles on top (approximately 5 noodles). Dollop half the ricotta over noodles, spreading until even.


 

 

 

 

 

Top with half the sausage mixture, about one-third of the remaining tomatoes and one-third of the mozzarella (about 6 slices). 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, about 1 hour 10 minutes (check at 1 hour). Remove the foil; stop with remaining mozzarella and sprinkle with shredded parmesan cheese. Return to the oven and bake until cheese is just melted and bubbly but not browned, about 10 minutes more. Remove from oven and let rest for 10 minutes before slicing.

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Categories: Baking, Comfort Food, Meat, Pasta, Sausage

Author:Sarah Haughey

Sarah is a Colorado native who loves exploring with her yellow lab Sadie. She blogs about travel, hiking with her dog, and cooking. And she LOVES craft beer. Follow her on Instagram @shaughey04 and Twitter @sarahhaughey4 Blogs: Outdoors: justagalandherdog.com Food: lifewithalittlespice.com

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  1. Spinach Lasagna with Sweet Tomato Sauce | recipe 2 recipe - July 8, 2012

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