Mushroom and Spinach Lasagna
Just 20 minutes of prep for a delicious Italian dinner with the veggies and meat mixed right in. A single serving dish dinner that is nutritious comfort food at its best.
Ingredients
- 1 lb ground sausage
- 24 oz tomato sauce
- 10 oz sliced baby Bella mushrooms
- 2 tsp minced garlic
- 10 oz frozen chopped spinach thawed and squeezed dry
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese divided
- ¾ cup grated Parmesan cheese divided
- 1 box Oven ready lasagna noodle sheets
Instructions
- Preheat the oven to 375°F.
- Over medium heat in a large skillet, brown 1 lb ground sausage while stirring to a crumble.
- Pour 24 oz tomato sauce into the sausage, reserving about ½ a cup.
- In a small skillet, sauté 10 oz sliced baby Bella mushrooms until they begin to soften, about 5 minutes. Then add 2 tsp minced garlic and cook for 2 more minutes. Remove from the heat.
- Combine 15 oz ricotta cheese, 1 ½ cups of the 3 cups shredded mozzarella cheese and ½ cup of the ¾ cup grated Parmesan cheese in a mixing bowl. Add the mushrooms and 10 oz frozen chopped spinach, season with salt and pepper and mix until evenly combined.
- Pour the remaining ½ cup of tomato sauce into the bottom of a 9x13 baking dish and spread around to completely coat. Place 3 of the 1 box Oven ready lasagna noodle sheets side by side on top of the sauce to create the base layer.
- Continue to layer the lasagna in the following order: 1/3 of the sauce, 1/2 of the cheese mixture, 3 more lasagna sheets, 1/3 of the sauce, remainder of the cheese mixture, 3 more lasagna sheets, remainder of the sauce.
- Spread the last 1½ cups of the 3 cups shredded mozzarella cheese across the top evenly and sprinkle with the last ¼ cup of the1 box Oven ready lasagna noodle sheets.
- Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for 5 more minutes. Let rest 10 minutes before serving.