MUSHROOM, SPINACH & SAUSAGE LASAGNA

Mushroom, Spinach & Sausage Lasagna image

Make and share this Mushroom, Spinach & Sausage Lasagna recipe from Food.com.

Provided by digbygal

Categories Low Cholesterol

Time 2h

Yield 30 serving(s)

Number Of Ingredients 10

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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)

Steps:

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.

Nutrition Facts : Calories 297.3, Fat 9.3, SaturatedFat 4.5, Cholesterol 42.2, Sodium 972.7, Carbohydrate 29.8, Fiber 4.1, Sugar 5.9, Protein 25