Some of
the most popular cuisines contain ingredients rich in vitamin E. This month’s
recipe is a favorite during the colder months and is chocked full of vitamin E.
Mushroom, Sausage, & Spinach Lasagna
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8 ounces lasagna noodles (preferably whole-wheat)
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1 pound lean, spicy Italian turkey sausage (casings removed)
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4 cups sliced mushrooms
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1 pound frozen spinach (thawed)
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1 can crushed tomatoes (preferably chunky)
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¼ cup chopped fresh basil
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2 cups part-skim ricotta cheese
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2 cups (divided) part-skim mozzarella cheese (shredded)
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Salt & freshly ground pepper (to taste)
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Preheat oven to 350 degrees. Coat a 9 x 13 inch glass baking dish with cooking
spray. Boil a large pot of water.
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Cook noodles in the boiling water until not quite al dente—about 2 minutes less
than the package directions. Drain and return noodles to the pot. Cover noodles
with cool water and set aside.
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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 and stir into the pan. Then, remove from heat.
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Mix tomatoes with basil, salt, and pepper in a medium bowl.
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To assemble lasagna, spread ½ cup of the tomatoes in the prepared baking dish.
Arrange a layer of noodles on top, trimming to fit if necessary. Evenly spread
half of the ricotta over the noodles. Top with half of 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 of the remaining tomatoes and half of the remaining mozzarella. Top with a
third layer of noodles and the remaining tomatoes.
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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.
