Sausage, mushroom & spinach lasagna

Sausage, mushroom & spinach lasagna  

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Preheat oven 350° 9x13 pan - coat with coconut oil Coat large nonstick pan with coconut oil Cook over med. high heat Add sausage -cook (4 min) Add mushrooms and water until cooked through and water is evaporated. Squeeze spinach to remove excess water, then stir into pan - remove from heat Med. bowl - mix tomatoes with basil, salt & pepper ASSEMBLE LASAGNA - spread 1/2 c. Tomatoes in baking pan. Arrange a layer of noodles Evenly dollop 1/2 the ricotta over the noodles Top w/ 1/2 sausage mix. 1/3 remaining tomatoes & 1/3 mozzerella Another layer of noodles, remaining ricotta, remaining sausage, half remaining tomatoes & 1/2 remaining cheese Top w/ 3rd layer of noodles & remaining tomatoes Remove foil; sprinkle remaining mozz. on top. Return to oven 8-10 min until cheese is melted

  • 8.0 ounces lasagna noodles (Gluten free)
  • 1.0 pound turkey sausage (Spicy)
  • 4.0 cups mushrooms (Sliced )
  • 0.0 cup Water
  • 1.0 lb Frozen spinach (thawed)
  • 0.0 oz. Canned crushed tomatoes (preferably chunky)
  • 0.25 cup fresh basil (Chopped )
  • 0.25 tsp. Salt
  • 0.0 ground pepper (to taste)
  • 1.0 lb. Part-skim ricotta cheese (2 c.)
  • 8.0 oz. Part-skim mozzarella cheese (shredded (about 2 c.))