Sausage Mushroom And Spinach Lasagna Recipes

SPINACH AND SAUSAGE LASAGNA

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.

MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
• Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
• Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
• Combine Alfredo sauce and milk in a medium bowl. Mix well.
• Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
• Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

MUSHROOM, SPINACH & SAUSAGE LASAGNA

Steps:

• Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. Put a large pot of water on to boil.
• Cook noodles in boiling water until not quite al dente, about 2 minutes less than package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
• 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. Stir spinach into pan; remove from heat.
• Mix tomatoes with basil, salt and pepper in a medium bowl.
• To assemble lasagna: Spread one-fourth of the tomatoes in prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the cottage cheese over the noodles. Top with half the sausage mixture, one-third of remaining tomatoes and one-third of remaining mozzarella. Continue with another layer of noodles, the remaining cottage cheese, the remaining sausage, half the remaining tomatoes, and half the remaining mozzarella. Top with a third layer of noodles and remaining tomatoes.
• Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour and 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.

SAUSAGE AND MIXED MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
• Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.