Italian

Mushroom, Sausage and Spinach Lasagna is for Dinner.

Mushroom, Sausage and Spinach Lasagna takes 30 minutes to prepare.

Mushroom, Sausage and Spinach Lasagna takes 90 minutes to cook.

Mushroom, Sausage and Spinach Lasagna makes 10 servings.

The ingredients for Mushroom, Sausage and Spinach Lasagna are:

8 oz. lasagna noodles, preferably whole wheat
1 lb. lean spicy Italian turkey sausage, casings removed
4 cups sliced mushrooms (10 oz.)
1/4 cup water
1 lb. frozen spinach, thawed
1 28-oz can crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
Salt and freshly ground pepper to taste
2 cups 1% cottage cheese
8 oz. part-skim mozzarella cheese, shredded (about 2 cups), divided

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

Preheat oven to 350F. Coat a 9x13 inch glass baking dish with cooking spray. Put a large pot of water on to boil. Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the nooldes 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 and cook, crumbling with a wodden spoon, until browned, about 4 min. 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, 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: 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 cottage cheese over the noodles. top with half the sausage mixture, 1/3 of the remaining tomatoes and 1/3 of the mozzarella. Continue with another layer of noodles, the remaining cottage cheese, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes. Cover with foil and bake until bubbling and heated through, 1 hr. to 1 hr 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is juste melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving. Number of Servings: 10Recipe submitted by SparkPeople user BEINHAVE.

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

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 260.7

• Total Fat: 7.9 g
• Cholesterol: 36.5 mg
• Sodium: 860.1 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 5.6 g
• Protein: 23.1 g

Mushroom, Sausage and Spinach Lasagna is Italian cuisine.

The dietary needs meet for Mushroom, Sausage and Spinach Lasagna is Low Fat