Very tasty. I added flat leaf parsley to the ricotta mix and chopped onion, bell pepper, and garlic to the sauce. The more veggies the better
Italian Sausage and Spinach Lasagna
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)
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Amount per serving
- Calories: 354
- Fat: 14g
- Saturated fat: 5g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1g
- Protein: 21g
- Carbohydrate: 36g
- Fiber: 7g
- Cholesterol: 35mg
- Iron: 2mg
- Sodium: 439mg
- Calcium: 384mg
- 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
- 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.
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