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.

Katie Webster
Source: EatingWell Magazine, April/May 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • 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.

  • 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.

  • Mix tomatoes with basil, salt and pepper in a medium bowl.

  • To assemble lasagna: Spread 1/2 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.

  • 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.

  • Vegetarian Variation:

  • Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

Tips

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 Facts

327 calories; protein 26.6g; carbohydrates 29.9g; dietary fiber 6.2g; sugars 5.8g; fat 12.8g; saturated fat 5.9g; cholesterol 62.8mg; vitamin a iu 6097.6IU; vitamin c 10.1mg; folate 97.9mcg; calcium 402.9mg; iron 3.7mg; magnesium 110.8mg; potassium 716.2mg; sodium 721.8mg; thiamin 0.3mg.
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Reviews (10)

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24 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/25/2012
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. Read More
Rating: 5 stars
10/29/2011
Great recipe This lasagna recipe is great! Wondeful flavors and very hearty. I made it with canned mushrooms and chose to stick with the original recipe and make it with sausage. It's a bit time consuming to boil the noodles and assemble but once you take the first bite you will know it was worth it!! Thank you Eating Well! Pros: Wonderful flavor very hearty Cons: Time consuming Read More
Rating: 5 stars
10/29/2011
For some reason I really didn't have enough sauce - even threw in a can of tomato paste to stretch out the large can of crushed tomatoes. And wound up with far too much ricotta. But overall I would make this again. Read More
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Rating: 5 stars
10/29/2011
I was really surprised with how well this turned out. I made it as stated except I used oven-ready pasta and added 2 cloves of garlic to the meat mixture. I didn't have a problem with the amount of sauce... maybe the other reviewer used the wrong size can of crushed tomatoes or something?Anyway this definitely had a lot of flavor and didn't taste healthy at all! Read More
Rating: 5 stars
10/30/2011
It was great very different from my usual very saucy cheesy and greasy lasagna. My kids and husband loved it and it is not in rotation:-). Read More
Rating: 5 stars
10/29/2011
Started out with this recipe and morphed into something else. I started making the spinach and mushrooms a couple of days before Christmas. When I got to the store to buy lasagna sheets they didn't have them. So I morphed it into a different kind of "lasagna" - layered the spinach/mushroom mixture cheeses and sauce but used eggplant and sauteed tofu slices in place of the pasta sheets. I am still enjoying this vegetarian dish because I made extra and froze them into portions. Pros: Healthy and tasty ingredients. Cons: None. Read More
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Rating: 3 stars
03/18/2012
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 Read More
Rating: 5 stars
02/22/2012
I've made this several times making no changes. It is really great -- delicious and certainly worth the effort. If you do have any leftovers it freezes quite nicely. Read More
Rating: 5 stars
04/18/2012
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!! Read More
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