Mushroom, Spinach & Sausage Lasagna
"30 servings"
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
30
ingredients
- 1 1⁄2 lbs lasagna noodles, preferably whole-wheat
- 3 lbs lean spicy Italian turkey sausage, casings removed
- 12 cups sliced mushrooms (about 2 pounds)
- 3⁄4 cup water
- 4 1⁄2 lbs fresh spinach, well rinsed
- 3 (28 ounce) cans crushed tomatoes, preferably chunky
- 3⁄4 cup chopped fresh basil
- salt & freshly ground black pepper
- 3 lbs part-skim cottage cheese (6 cups)
- 1 1⁄2 lbs part-skim mozzarella cheese, shredded (about 6 cups)
directions
- Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. Put a large pot of water on to boil.
- Cook noodles in boiling water until not quite al dente, about 2 minutes less than package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
- 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. Stir spinach into pan; remove from heat.
- Mix tomatoes with basil, salt and pepper in a medium bowl.
- To assemble lasagna: Spread one-fourth of the tomatoes in prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the cottage cheese over the noodles. Top with half the sausage mixture, one-third of remaining tomatoes and one-third of remaining mozzarella. Continue with another layer of noodles, the remaining cottage cheese, the remaining sausage, half the remaining tomatoes, and half the remaining mozzarella. Top with a third layer of noodles and remaining tomatoes.
- Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour and 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.
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Reviews
-
Well, this turned out pretty good! I was very pleased with the taste. I used some spinach-feta chicken sausages that I needed to use up. I also used non-fat ricotta cheese in place of the cottage cheese, and non-fat mozzerella as well. My only gripe was that it seemed a little to "watery," so I might drain a bit of the tomato juice out next time. Thanks!
Tweaks
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Well, this turned out pretty good! I was very pleased with the taste. I used some spinach-feta chicken sausages that I needed to use up. I also used non-fat ricotta cheese in place of the cottage cheese, and non-fat mozzerella as well. My only gripe was that it seemed a little to "watery," so I might drain a bit of the tomato juice out next time. Thanks!
RECIPE SUBMITTED BY
Born in Digby, Nova Scotia, ended up on the opposite coast, less cold and snow. Came here to retire, got bored, so started working in a kitchen store, helped with cooking classes, store closed, so enrolled in the new Culinary Program at the Junior College level, real interesting but loads of fun. Have a great interest in cooking, am a lousy baker, but still attempt it at times. Love my vegetable garden and new greenhouse....only way I would be able to grow hot weather plants like tomatoes. Prefer Organic foods. I'm still wondering if I should continue taking classes even though they would not be in the lab (kitchen). I've taken all they have except for Baking Two. Nutrition or Food & Beverage costing are up for grabs. Maybe both, if I have the strength. I love cookbooks and need to stop buying them....My worse pet peeve is having the kitchen sink left dirty....it makes me want to scream!!!
