Contributed By: EatingWell
www.eatingwell.com with permission. Photo by Ken Burris.
An Italian classic made healthier.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Pork
Actual Cooking Time: 1.5 hours
Number of Servings: More than 10
Origin: Italian
Special Features: Make Ahead
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch
Ingredients
8 ounces Lasagna noodles, preferably whole-wheat
1 pound Lean spicy Italian turkey sausage, casings removed (see Variation)
4 cups Sliced mushrooms (10 ounces)
1/4 cup Water
1 pound Frozen spinach, thawed
1 28-ounce Can crushed tomatoes, preferably chunky
1/4 cup Chopped fresh basil
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
Preparation
1. Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
2. Cook noodles in the boiling water until not quite al dente, 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 and cook, crumbling with a wooden spoon, until browned, about 4 minutes. 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.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. To assemble lasagna: 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 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 and sprinkle the remaining mozzarella on the lasagna. 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.
Cook's Notes
To make ahead: Prepare through Step 5 up to 1 day ahead.
Variation: For vegetarians, use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.
Nutrition Information
Calories: 316
;
Total Fat: 13g
;
Saturated Fat: 6g
;
Carbohydrates: 28g
;
Protein: 26g
;
Vitamin A: 4500 IU
;
Calcium: 350 mg
;
Sodium: 681mg
;
Iron: 2.7 mg
;
Fiber: 6g