An Italian classic made healthier.
| Prep Time: | 30 minutes |
| Ready in: | 2 hours |
| Yield: | 10 servings |
| Recipe Ingredients | |
| 8 ounces lasagna noodles , preferably whole-wheat (see Ingredient note) | |
| 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 | |
Recipe Directions
- Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
- 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.
- 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.
- Mix tomatoes with basil, salt and pepper in a medium bowl.
- 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.
- 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.
Prepare through Step 5 up to 1 day ahead.
Ingredient Note: Whole-wheat lasagna noodles are higher in
fiber than white noodles. They can be found in health-food stores
and some large supermarkets.
Variation: For vegetarians, use a sausage-style soy product, such
as Gimme Lean, or simply omit the sausage altogether.
Health Advantages: low calorie, high fiber, high potassium, high calcium, diabetes appropriate, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 10 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 316 cal | Carbohydrate Servings: | 1 1/2 | |||||
| Carbohydrates: | 28 g | Dietary Fiber: | 6 g | Cholesterol: | 59 mg | |||
| Fat: | 13 g | Sodium: | 681 mg | Saturated Fat: | 6 g | |||
| Protein: | 26 g | Potassium: | 580 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | Vitamin A (90% daily value), Calcium (35% dv), Folate (15% dv). | |||||||
| Exchanges: | 1 starch, 1 1/2 vegetable, 1 lean meat, 2 medium-fat meat | |||||||
Rated by 2 members
Join Us