Dinner

sausage mushroom and spinach lasagna is for Dinner.

sausage mushroom and spinach lasagna takes 30 minutes to prepare.

sausage mushroom and spinach lasagna takes 90 minutes to cook.

sausage mushroom and spinach lasagna makes 10 servings.

The ingredients for sausage mushroom and spinach lasagna are:

8 ounces whole-wheat lasagna noodles
1 pound lean spicy chicken sausage
4 cups sliced mushrooms (10 ounces)
1/4 cup water
1 pound frozen spinach, thawed
1 28-ounce can crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
Freshly ground pepper to taste
1 pound part-skim ricotta cheese (2 cups)
8 ounces soy parmesan cheese

Here is how you make sausage mushroom and spinach lasagna:

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. 2. 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.3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; ,. Add mushrooms and water; cook, stirring occasionally , 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.4. Mix tomatoes with basil, and pepper 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; 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.Number of Servings: 10Recipe submitted by SparkPeople user EUNIFLICK.

The nutritional information for sausage mushroom and spinach lasagna is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 210.8

• Total Fat: 4.0 g
• Cholesterol: 12.0 mg
• Sodium: 155.1 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.0 g
• Protein: 9.7 g

sausage mushroom and spinach lasagna is Italian cuisine.

The dietary needs meet for sausage mushroom and spinach lasagna is Low Fat