I was really looking forward to making this lasagna. Everything about it was so enticing. I still absolutely loved the flavors, but I have to admit that the sausage was really unnecessary. It did not go at all with the yummy flavors of the veggies. I'll make this again, but I will definitely leave the sausage out, making it a vegetarian version. Enjoy!
-1/2 lb lasagna noodles
-1 lb mild turkey sausage, optional
-10 oz sliced mushrooms
-1/4 cup water
-1 bag fresh baby spinach, chopped
-1 (28 oz) can crushed tomatoes, in puree
-1/4 tsp salt
-pepper, to taste
-2 cups part-skim ricotta cheese
-2 cups (or more) shredded mozzarella
Directions:
Preheat oven to 350 F and coat a 9x13 baking dish with cooking spray.
Cook the pasta al dente (slightly undercooked). Drain and cover with cold water, until ready to use.
Coat large saute pan with cooking spray. If using sausage, cook it now, breaking it as much as you can. Add mushrooms and water. Cook for about 10 minutes, until water is evaporated and mushrooms are cooked. Add chopped spinach and cook an extra 2 minutes, until spinach is wilted. Remove from heat.
Mix crushed tomatoes with salt and pepper.
Spread a little of the tomatoes on bottom of dish. Arrange a layer of noodles on top, trimming to fit, if necessary. Spread evenly half of the ricotta cheese. Top with half the veggie mixture, half of tomatoes and half the mozzarella. Repeat next layer: noodles, ricotta, veggies, tomatoes and mozzarella.
Cover with aluminum foil and bake for about 1 hour, or until bubbly. Remove foil and cook for 10 more minutes.
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