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Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:10
Servings:
10
Yield:
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat lasagna noodles1 pound lean spicy Italian turkey sausage, casings removed, or vegetarian sausage-style soy product4 cups sliced mushrooms, (10 ounces)¼cupwater1poundfrozen spinach, thawed1 28-ounce can crushed tomatoes, preferably chunky¼cupchopped fresh basil¼teaspoonsaltFreshly ground pepper, to taste1 pound part-skim ricotta cheese, (2 cups)8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat lasagna noodles
1 pound lean spicy Italian turkey sausage, casings removed, or vegetarian sausage-style soy product
4 cups sliced mushrooms, (10 ounces)
¼cupwater
1poundfrozen spinach, thawed
1 28-ounce can crushed tomatoes, preferably chunky
¼cupchopped fresh basil
¼teaspoonsalt
Freshly ground pepper, to taste
1 pound part-skim ricotta cheese, (2 cups)
8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided
Directions
Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
Mix tomatoes with basil, salt and pepper in a medium bowl.
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.
Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle the remaining mozzarella on top. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.
Vegetarian Variation:
Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.
Tips
Make Ahead Tip: Prepare through Step 5 up to 1 day ahead.
Ingredient Note: Whole-wheat lasagna noodles are higher in fiber than white noodles. They can be found in health-food stores and some large supermarkets.
Originally appeared: EatingWell Magazine, April/May 2005
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Nutrition Facts(per serving)327Calories13gFat30gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
