Mushroom, Sausage, and Spinach Lasagna
8 oz Package lasagna noodles
1 lb spicy Italian turkey sausage, casings removed
4 cups sliced mushrooms
1/4 cup water
1 lb frozen spinach, thawed
1 can crushed tomatoes
1/4 cup chopped fresh basil
2 cups ricotta cheese
2 cups mozzarella cheese, shredded, divided
Salt & freshly ground pepper, to taste
1. Preheat oven to 350°F. Coat a 9-by-13-inch glass
baking dish with cooking spray.
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 4-5 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,
7 to 10 minutes. Squeeze spinach to remove excess water,
then stir into the pan; remove from heat.
4. In a medium mixing bowl mix together tomatoes
with basil, salt, and pepper.
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 10-12 minutes