When I think of comfort food this time of year, I think lasagna. My 3 kids love it, and it sure makes my life easier when I prepare a one-dish meal. This Sausage and Fresh Spinach Lasagna recipe is one of my favorites because it combines all of my favorite ingredients. I lightened this recipe using part-skim ricotta, egg white and less cheese, and it came out fantastic. Serve with a salad or side vegetable, and that’s all you’ll need.
Sausage and Fresh Spinach Lasagna
1 pound mild Italian sausage
1 (8-ounce) package sliced fresh mushrooms
21/2 cups marinara sauce
21/2 cups part skim ricotta cheese
1 egg white
2 cups fresh spinach
1/2 cup shredded Parmesan cheese
1/2 teaspoon freshly ground pepper
9 lasagna noodles, cooked
1 cup shredded mozzarella cheese
1. Crumble and cook sausage in large skillet over medium heat until browned. Add mushrooms and cook 3 minutes more or until softened. Drain well. Remove from heat and stir in marinara sauce. In large mixing bowl, combine ricotta cheese, egg white, spinach, 1/2 cup Parmesan and pepper.
2. Preheat oven to 350F. Spread 1 cup sauce mixture into bottom of a 9-x 13-inch baking dish. Top with 3 noodles. Cover noodles with 1/2 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers one more time. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle with mozzarella.
3. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes.