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Epicurious

Spinach Lasagna

Cooks' Note

This is the favorite recipe of Pam Hoffman of New Orleans. While it takes a little longer to cook, Pam says it is extremely easy for a dish that provides such good results—both in taste and in providing success on the SUGAR BUSTERS! lifestyle. Pam has lost over 110 pounds!

Recipe information

  • Yield

    serves 6

Ingredients

1 package Owens Farm or other sausage
Two 10-ounce packages frozen cut spinach
Two 26-ounce jars no-sugar-added tomato sauce
One 15-ounce part skim Ricotta cheese
2 large eggs
1 box whole-wheat lasagna noodles
1 small box of fresh sliced mushrooms
2 cups shredded mozzarella cheese
Grated Parmesan cheese to taste

Preparation

  1. Preheat oven to 350 degrees. Brown sausage in a medium nonstick skillet over medium-high heat, 5 to 7 minutes, stirring to break up. Meanwhile, place the packages of spinach into a microwave oven and microwave at full power for 7 minutes. Remove to a colander and drain. Mix together the tomato sauce, ricotta cheese, and eggs. Spread a thin layer of the sauce mixture over the bottom of a 9-by-13-inch lasagna pan. Top with a layer of uncooked lasagna noodles, another layer of sauce, a layer of spinach, a layer of sausage, a layer of mushrooms, a layer of mozzarella cheese, and a layer of lightly sprinkled Parmesan cheese. Repeat all 8 layers. Cover with foil and bake for about 1 hour, until bubbly. Remove from oven and let stand for 15 minutes before slicing. Enjoy!

Sugar Busters! Quick & Easy Cookbook
TagsLasagnaPastaItalianEuropeanItalian AmericanSausageMeatSpinachLeafy GreensVegetableRicottaCheeseDairyCanned TomatoTomatoMushroomMozzarellaParmesanMainDinnerNut FreeEasyOven BakeCookbooks
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