Sausage & Mushroom Lasagna


• 8 ounces whole-wheat lasagna noodles

• 1 pound Bryant's Meat turkey sausage

• 4 cups sliced mushrooms, (10 ounces)

• ¼ cup water

• 1 pound frozen spinach, thawed

• 1 28-ounce can crushed tomatoes, preferably chunky

• ¼ cup chopped fresh basil

• ¼ teaspoon salt

• Freshly ground pepper, to taste

• 1 pound part-skim ricotta cheese, (2 cups)

• 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided



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; 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.

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

5. To assemble lasagna: Spread ½ 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.

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.






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