Mushroom, Sausage, and Spinach Lasagna

Mushroom, Sausage, and Spinach Lasagna 

            

       

  Ingredients

 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                                                   

 Directions

  

 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.