Adapted from Cooking Light
This is probably the best meat lasagna I have ever had. Seriously. The pesto and mushrooms in this made all the difference, turning an otherwise regular lasagna into something fabulous. I can't wait to eat the leftovers.
Ingredients:
- 3 cups torn spinach
- 2 cups sliced mushrooms
- ½ cup prepared pesto
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 (15 oz) carton fat-free ricotta cheese
- 1 large egg, lightly beaten
- ¾ cup grated fresh Parmesan cheese, divided
- 1 lb. sausage, browned
- 1 (26 oz) can mushroom flavored pasta sauce
- Cooking spray
- 1 (8 oz) package wheat lasagna noodles (12 noodles)
Directions:
- Preheat oven to 375 degrees F.
- Cook lasagna noodles to al dente.
- Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
- Combine 1 ½ cups mozzarella, ricotta and beaten egg in a medium bowl, stirring well to combine. Stir in ¼ cup Parmesan and set aside.
- Spread half of pasta sauce in the bottom of a 9x13 inch baking pan, sprayed with cooking spray. Arrange 4 noodles over pasta sauce; top with ricotta cheese mixture; top with sausage; top with another layer of noodles; top with spinach mixture; top with final layer of noodles. Top with the remaining half of pasta sauce, then remaining ½ cup of mozzarella and ½ cup of Parmesan cheese.
- Cover with foil and cook lasagna in preheated oven for 25-30 minutes.
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