Entrée – Pasta Sausage, Mushroom & Spinach Lasagna

Sausage, Mushroom & Spinach Lasagna

This recipe was featured on
"You're the Chef" episode #209.

No Thanks, Let <a href='../bios.htm#Tom' class='plain'>Tom</a> eat it.No Thanks, Let Tom eat it.

1.14 out of 5 (1411 ratings)

Yield: eight dinner portions


Step 1 - Sausage
  • 2 lb. Italian sausage links, boiled, skinned, browned and sliced
Step 2 - Vegetables
  • 12 oz. sliced mushrooms (button or crimini)
  • (2) 10 oz. packages of spinach, trimmed
  • 1/4 c. olive oil
  • 1 Tbsp. fresh chopped garlic
Step 3 - Cheese Filling
  • 2 lb. Ricotta cheese
  • 2 each large eggs
  • 1 c. grated Parmesan cheese
  • 1 Tbsp. dried parsley flakes
  • 1 tsp. dried basil leaf
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. seasoning salt
Step 4 - Lasagna
  • (3) 1 qt. jars of prepared spaghetti sauce
  • (3) 12 oz. bags of shredded Mozzarella cheese
  • 1 each box lasagna noodles


Step 1 - Sausage procedure:
  1. Prepare the sausage and refrigerate until ready to assemble.
Step 2 - Vegetables procedure:
  1. Sauté the mushrooms and garlic in the olive oil over high heat until they brown lightly. Add the spinach to the same pan with the mushrooms and cover with a lid. The steam from the mushrooms will wilt the spinach. After about 1 minute, stir the mushrooms and spinach together. Remove to a flat baking tray to cool quickly.
Step 3 - Cheese Filling procedure:
  1. Combine the Ricotta, eggs, Parmesan, dried herbs, seasoning salt and pepper completely. Refrigerate until assembly.
Step 4 - Lasagna procedure:
  1. Using a large deep-sided casserole or lasagna pan, assemble the lasagna (the noodles do not need to be pre-cooked) in this manner:
  2. Spray the pan with no-stick spray; pour in and spread 1/2 jar of spaghetti sauce; lay in a layer of noodles, carefully trying to cover the bottom without too much overlap (some seams are inevitable and considered OK).
  3. Layer in the spinach and mushrooms; top with a layer of noodles; top with the remaining 1/2 jar of sauce.
  4. Lay the sliced sausage on top; sprinkle one bag of Mozzarella cheese on the sausage. Lay in a layer of noodles.
  5. Top with the Ricotta cheese, spread evenly over the noodles. Top with a final layer of noodles and pour another 1/2 jar of sauce over the noodles, spreading the sauce to cover the noodles.
  6. Cover the pan with aluminum foil and bake at 325°F for about 2 hours, or until the noodles have plumped and softened.
  7. Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.

Cooking Keys