Sausage / Mushroom / Spinach Lasagna

Turkey LasagnaA serving of this delicious dish has 1/3 the fat and ½ the calories of a regular version of Lasagna.  For convenience, steps 1 to 5 may be made a day ahead.

Makes:  10 Servings    Prep Time:  30 Minutes    Total Time:  2 Hours

Ingredients

  • 8 oz whole-wheat Lasagna noodles
  • 1.5 lean, spicy Italian Turkey sausage or soy based sausage
  • 4 cups Mushrooms, sliced (10 oz)
  • ¼ cup Water
  • lb Spinach (frozen), thaw out (6 Cups fresh spinach
  • can Tomatoes, 28 oz –   crushed tomatoes, preferably chunky
  • ¼ cup fresh basil, chopped
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • 1 lb Ricotta cheese, part-skim (2 cups)
  • 1 egg
  • 8 oz mozzarella cheese, part-skim-shredded & divided (~2 cups)

Directions

  1. Bring large pot of water to boil.
  2. Coat skillet with cooking spray.
  3. Mix 1 lb Ricotta & 1 egg in bowl; preheat oven to 350
  4. Mix ¼ Cup basil, ¼ t salt, pepper, ¼ Cup water, and 28 oz. crushed tomato together in a bowl.
  5. Add 8 oz. noodles to boiling water.
  6. After 2 minutes drain noodles.
  7. Return noodles to pot.
  8. Cover with cool water.  Set Aside
  9. Add 4 Cups mushrooms; to skillet; cook 8-10 minutes.
  10. Stir 1 lb. frozen spinach (6 Cups fresh spinach) into skillet.
  11. Remove Skillet from heat.
  12. Assemble Lasagna:  Spread ½ cup tomato mix in baking dish; Arrange a portion of noodles on top of tomato mixture; Spread ricotta over noodles; Top w/ ½ sausage & 1/3 mozzarella; Continue layering, finish with tomato mixture; Cover dish with foil; bake until bubbling.  Serve.

Nutrition

Per Serving:  328 Calories

13.5 g fat; 78.7 mg cholestrol; 29 g carbohydrate; 0 g added sugars; 27 g protein; 6 g fiber; 684 mg sodium; 708 mg potassium

About

Fitness Trainer. Founder of Nancy L. Fitness and the Fit Cui Fitness and Cuisine Program.

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Posted in Nutrition

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