Sausage, Mushroom & Spinach Lasagna

From EatingWell: April/May 2005, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"I loved this recipe. I did the vegetarian version- excellent! I didn't use all the ricotta or mozzarella it called for- had a little left of each. Also- I used more noodles than it called for- I'd say you need about 12 oz. "

Sausage, Mushroom & Spinach Lasagna Recipe

Comments

Comment	Posted
I loved this recipe. I did the vegetarian version- excellent! I didn't use all the ricotta or mozzarella it called for- had a little left of each. Also- I used more noodles than it called for- I'd say you need about 12 oz.	4 weeks 5 days ago
I also made the vegeterian version and it was excellent. I used portobella mushrooms,Gimme Lean (sausage flavor) and Fire Roasted tomatoes and also upped the serving size to 8 for the pan. This was plenty for a hearty portion. I recommend this recipe and it's pretty simple to make too!	5 weeks 4 days ago
I substituted vegan sausages (Tofurkey brand Italian flavor), fresh baby spinach (about 3 or 4 cups) and portabello mushrooms. My husband rated this dish a 10/10!	6 weeks 3 days ago
This was a wonderful recipe. I used Muir Glen fire-roasted crushed tomatoes. I will be making this again when the weather gets cooler in Texas. chefliz	9 weeks 10 hours ago