Dinner

Mushroom, Sausage and Spinach Lasagna is for Dinner.

Mushroom, Sausage and Spinach Lasagna takes 20 minutes to prepare.

Mushroom, Sausage and Spinach Lasagna takes 60 minutes to cook.

Mushroom, Sausage and Spinach Lasagna makes 12 servings.

The ingredients for Mushroom, Sausage and Spinach Lasagna are:

* 8 ounces lasagna noodles, preferably whole-wheat
* 1 pound lean spicy Italian turkey sausage, casings removed
* 4 cups sliced mushrooms (10 ounces)
* 1 cup diced onion
*1/2 cup diced green pepper
* 1/4 cup water
* 1 pound frozen spinach, thawed
* 28-ounce can crushed tomatoes, preferably chunky
* 1/4 cup chopped fresh basil
* 2 cups NF cottage cheese
*1/2 cup grated Parmesan cheese
* 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

Here is how you make Mushroom, Sausage and Spinach Lasagna:

1. Preheat oven to 350?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 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 minutes. Add mushrooms, onion, green pepper 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, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat. 4. Mix tomatoes with basil in a medium bowl. 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 minutes before serving.Number of Servings: 12Recipe submitted by SparkPeople user LHLADY517.

The nutritional information for Mushroom, Sausage and Spinach Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 250.5

• Total Fat: 9.9 g
• Cholesterol: 38.4 mg
• Sodium: 562.8 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 2.8 g
• Protein: 21.6 g