Sausage, Mushroom & Spinach Lasagna

Sausage, Mushroom & Spinach Lasagna

24 Reviews
From: EatingWell Magazine, April/May 2005

This cheesy lasagna is full of spicy Italian turkey sausage, whole-wheat noodles, mushrooms and spinach. A serving of this version has about one-third the fat and saturated fat, and only half the calories of the original. Use soy-based sausage for a hearty vegetarian variation.

Ingredients 10 servings

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  • 8 ounces whole-wheat lasagna noodles
  • 1 pound lean spicy Italian turkey sausage, casings removed, or vegetarian sausage-style soy product
  • 4 cups sliced mushrooms, (10 ounces)
  • ¼ cup water
  • 1 pound frozen spinach, thawed
  • 1 28-ounce can crushed tomatoes, preferably chunky
  • ¼ cup chopped fresh basil
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 1 pound part-skim ricotta cheese, (2 cups)
  • 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
  3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
  4. Mix tomatoes with basil, salt and pepper in a medium bowl.
  5. 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 dollop half the ricotta over the noodles. Top with half 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 the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
  6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle the remaining mozzarella on top. 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.
  7. Vegetarian Variation:
  8. Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.
  • Make Ahead Tip: Prepare through Step 5 up to 1 day ahead.
  • Ingredient Note: Whole-wheat lasagna noodles are higher in fiber than white noodles. They can be found in health-food stores and some large supermarkets.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 327 calories; 13 g fat(6 g sat); 6 g fiber; 30 g carbohydrates; 27 g protein; 98 mcg folate; 63 mg cholesterol; 6 g sugars; 0 g added sugars; 6,098 IU vitamin A; 10 mg vitamin C; 403 mg calcium; 4 mg iron; 722 mg sodium; 716 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Calcium (40% dv), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1½ vegetable, 1 lean meat, 2 medium-fat meat

Reviews 24

May 14, 2014
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By: EatingWell User
This was good but not great, especially considering the time and effort. I enjoyed the mushrooms and spinach (~3 handfuls of fresh baby spinach; also added garlic and onion) but would leave out the turkey sausage if I made it again (it just didn't appeal to me or add much flavor). After reading other reviews, I was concerned about having enough sauce so I added a small can of tomato sauce . . . but probably shouldn't have because it ended up a little soupy.
March 13, 2014
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By: EatingWell User
Delicious receipe!!!! I made this dish for my boyfriend & I on 3 occasions and it came out DELICIOUSO !!!! I prefer to use fresh spinach and mushrooms which I saute in a little olive oil and I prefer to purchase spicy fresh Italian sausage & Locatelli Pecorino Romano cheese from my local Italian store in my neighborhood. I also use low-fat shredded mozzarella cheese & low-fat ricotta cheese but I use regular lasagna noodles. It comes out PERFECT every single time I make it!! :-) :-) My boyfriend especially loves the leftovers the next day. Thank you for this recipe!!!! Pros: Receipe easy to follow for an inexperienced cook. Cons: No cons.
January 26, 2014
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By: EatingWell User
Very good recipe. I made a few alterations to taste. Added white wine, nutmeg and oregano to tomato sauce. Also added parmigiano reggiano with the mozzeralla. I will definitely make again.
August 28, 2013
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By: EatingWell User
Decent Healthy Lasagna You have to follow specific measurements for the sauce or else there will not be enough to top off. The same goes for the mozzarella. I definitely did not use as much ricotta cheese since we are not big fans of it. I used spicy turkey Italian sausage a package of thawed spinach (make sure to squeeze water out). I omitted the mushrooms, not a fan of it. Overall, this recipe was okay. Felt like something as off - maybe more sauce and adding more spices like garlic powder, oregano, etc.
November 29, 2012
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By: EatingWell User
Loved this lasagna and the kids even ate it! I made this for my family and the kids even ate it! I used mild chicken sausage because I was not sure the kids would like spicy sausage. Also, they didn't have mild turkey, so that is why I used chicken. Finally, I added some shredded carrots and sauteed kale for added nutrition. I will definately make this again! Pros: Easy to make and healthy too! Cons: None that I can think of.
August 15, 2012
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By: mavis.bean
Best Lasagna But Add A Few Ingredients After reading other reviews, I added 15oz of chunky tomatoes which turned out to be perfect. The recipe as written would have been a little short. I also added one chopped zucchini (at the same time as the mushrooms) for more vegetables- turned out awesome. I also added oregano....Cooking time was a little long but well worth the wait. Try it! So healthy and tasty! Pros: Good cooking instructions, great taste! Cons: Some ingredient amounts are short, long cooking time.
June 24, 2012
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By: EatingWell User
Made this today, tasty and very filling. Between the whole wheat noodles, veggies, and sausage, the portions are very satisfying. I agree that recipe is short on sauce. After reading the other reviews, I added an additional 15 oz can of tomatoes and it was just enough to layer the dish. The recipe as written would have not been enough. Other than that, this recipe is very good. Looking forward to taking this to work for lunch this week. Will definitely make again.
April 18, 2012
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By: EatingWell User
Absolutely great! Have made this several times -loved by everyone -even grandson who 'usually doesn't eat spinach. Substituted 2 T. dried basil for fresh -otherwise followed exactly (unusual for me). Made 24 hrs ahead recently and it still turned out perfect. --- delicious!!
March 18, 2012
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By: Rebecca Grenier
Healthy version of fairly standard lasagnae I love a good lasagna, but they are time-consuming, so I want something pretty great when I go to the effort. Even though turned out OK I don't think I would put the time into making it again. There are healthy lasagna recipes I like much more, featuring layered vegetables and/or eggplant. I think it might be good for more picky children or people just starting the transition from standard fattening lasagna. But it might not be for you if you consider yourself a healthy recipe connoisseur! Pros: Hearty, good flavor, much healthier than standard lasagnae Cons: Lasagna takes so much effort to put together
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