Italian Sausage and Spinach Lasagna

sausage-spinach-lasagna Recipe
Leigh Beisch
Feed your family this fantastic italian sausage and spinach lasagna dish for an easy weeknight meal.

Yield:

8 servings (serving size: 1/8 of lasagna)

Nutritional Information

Calories 354
Fat 14 g
Satfat 5 g
Monofat 6 g
Polyfat 1 g
Protein 21 g
Carbohydrate 36 g
Fiber 7 g
Cholesterol 35 mg
Iron 2 mg
Sodium 439 mg
Calcium 384 mg

Ingredients

6 whole wheat uncooked lasagna noodles
8 ounces hot or mild turkey Italian sausage
1 (26-ounce) jar no-salt-added spaghetti sauce
1 cup shredded carrot
1 (15-ounce) carton fat-free ricotta cheese
1/4 teaspoon salt
1/2 cup hot water
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup chopped fresh basil
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

Preparation

1. Preheat oven to 375°.

2. Cook noodles according to package directions, omitting salt and fat. Drain, but do not rinse. Arrange noodles in a single layer on wax paper to prevent sticking.

3. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return to pan. Add spaghetti sauce and carrot; simmer, uncovered, 10 minutes.

4. Spoon 3/4 cup sauce mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over sauce. Combine ricotta cheese, salt, 1/2 cup hot water, spinach, and basil in a large bowl; spoon half of mixture over noodles. Top with 1 cup mozzarella cheese and 1 cup sauce mixture. Repeat layers with remaining ricotta mixture, 3 noodles, and remaining sauce mixture. Cover dish with foil; bake at 375° for 35 minutes. Uncover, sprinkle with remaining 1 cup mozzarella, and bake 30 minutes. Let stand 10-15 minutes before serving.

Note:

Karen Levin,

May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note