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Mushroom, Sausage and Spinach Lasagna Recipe

Looking for an easy Mushroom, Sausage and Spinach Lasagna recipe? Learn how to make Mushroom, Sausage and Spinach Lasagna using healthy ingredients.


Submitted by duncand1521

Makes 10 servings



Prep Time: 30 min Cook Time: 1 hour 30 min

Recipe Ingredients for Mushroom, Sausage and Spinach Lasagna

8 ounces lasagna noodles, preferably whole-wheat (see Ingredient note)
1 pound spicy sausage
4 cups sliced mushrooms (10 ounces)
1/4 cup water
1 pound frozen spinach, thawed
28 ounce crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
1 Salt
1 freshly ground pepper
1 pound part-skim ricotta cheese (2 cups)
8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

Recipe Directions for Mushroom, Sausage and Spinach Lasagna

  1. Preheat oven to 350 degrees 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

  3. the pot, cover with cool water and set aside.

  4. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden

  5. spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the

  6. sausage is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove

  7. excess water, then stir into the pan; remove from heat.

  8. Mix tomatoes with basil, salt and pepper in a medium bowl.

  9. 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

  10. necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and

  11. one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining

  12. tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.

  13. 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

  14. 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

  15. rest for 10 minutes before serving.

  16. Ingredient note: Whole-wheat lasagna noodles are higher in fiber than white noodles. They can be found in health-food stores and

  17. some large supermarkets. Variation: For vegetarians, use a sausage-style soy product, such as Gimme Lean, or simply omit the

  18. sausage altogether.

Categories

Main Dish, Bake

Nutrition Facts
Serving Size 295.4g
Amount Per Serving
Calories
400
Calories from Fat
191
% Daily Value*
Total Fat
21.2g
33%
Saturated Fat
9.5g
48%
Trans Fat
0.0g
Cholesterol
60mg
20%
Sodium
929mg
39%
Potassium
560mg
16%
Total Carbohydrates
26.5g
9%
Dietary Fiber
3.9g
16%
Sugars
5.8g
Protein
26.5g
Vitamin A 108% Vitamin C 32%
Calcium 38% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
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