Sausage Lasagna & Spinach and Mushrooms
Sausage lasagna with spinach and mushrooms combines savory sausage, earthy mushrooms, and fresh spinach layered with tangy marinara, creamy cottage cheese, and rich mozzarella for a hearty bite.
Ingredients
- 1/2 cup full-fat ricotta cheese
- 1 cup finely grated Parmesan cheese
- 1 clove garlic minced
- Salt and black pepper
- 1 pound Italian sausage sweet or hot, casings removed and broken into 1/2-inch pieces
- 8 ounces portobello mushrooms thinly sliced
- 4 cups fresh baby spinach
- 1 jar about 24 ounces marinara or tomato-basil pasta sauce
- 6 sheets no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 425°F with rack in middle position.
- In a medium bowl, mix cottage cheese, Parmesan, garlic, and ¼ tsp pepper.
- In another bowl, mix sausage, mushrooms, ¼ tsp salt, and ¼ tsp pepper. Microwave until sausage is cooked and mushrooms release liquid, about 9 mins, stirring occasionally. Add spinach and microwave 1 min until wilted. Drain and press with spoon to remove excess liquid.
- Grease an 8-inch square baking dish. Spread 1 cup marinara on bottom. Lay down 2 no-boil noodles. Layer with half sausage mixture, half cottage cheese mixture, and ½ cup mozzarella. Repeat with 2 more noodles, 1 cup marinara, remaining sausage, remaining cottage cheese, and ½ cup mozzarella. Top with last 2 noodles, remaining marinara, and 1 cup mozzarella.
- Cover with greased aluminum foil and bake for 30 mins until edges bubble. Uncover and bake 10-15 mins until cheese is golden, rotating halfway through. Rest 15 mins before serving.