Tuesday, September 6, 2016

Mushroom, Sausage, and Spinach Lasagna

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 
before serving.

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