An Italian classic made healthier.

Makes 10 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

8 ounces lasagna noodles, preferably whole-wheat (see Ingredient note)
1 pound lean spicy Italian turkey sausage, casings removed (see Variation)
4 cups sliced mushrooms (10 ounces)
1/4 cup water
1 pound frozen spinach, thawed
1 28-ounce can crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
Salt & freshly ground pepper to taste
1 pound part-skim ricotta cheese (2 cups)
8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

1. Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
2. Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage 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.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. 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.
6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. 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.

NUTRITION INFORMATION: Per serving: 316 calories; 13 g fat (6 g sat, 2 g mono); 59 mg cholesterol; 28 g carbohydrate; 26 g protein; 6 g fiber; 681 mg sodium.

Nutrition bonus: Vitamin A (90% daily value), Calcium (35% dv), Folate (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 1/2 vegetable, 1 lean meat, 2 medium-fat meat

TIP: 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.

Variation: For vegetarians, use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

MAKE AHEAD TIP: Prepare through Step 5 up to 1 day ahead.

I make this often. Once, I didn't have spinach, so I sliced up some eggplant and had the same tasty result. I have also used dried or canned mushrooms.

Maryellen

I make this regularly, it is one of my favorite recipes! I always get requests to make it if it has been a few weeks since I made it last.

Anonymous, Olney, MD

I love this also. I have always made this receipe. I like whole tomotoes added to this. Great taste. Thanks.

Anonymous, ebensburg, Pa

This turned out to be absolutely delicious. I used flavored chicken sausage instead, I added another 14oz. can of already seasoned tomato sauce (I think paste would help thicken up the juices), I added a little bit of shredded parmigiano to the cheese layers, lastly I used the no-bake lasagna noodles - and it all turned out great TWICE!! Yum!!

Anonymous, Antioch, CA

We loved it. I used the lean breakfast turkey sausage and it had a great taste. I skipped the basil because I didn't have any and it still had a good taste.

Chelle , Stoneville, NC

I cooked this for my wife and daughter as a Valentine Day's meal. I received a thumbs up approval from both of them. A great meal! The only thing that was not perfect was that some of my noodles were not fully cooked on the top layer. Other than that, I had fun and enjoyed the meal. Thanks.

Allan Bliss, Auburn, CA

I couldn't believe how much I loved this recipe. I never in a million years thought I would like wheat pasta. This recipe was delicious. Although next time I might add a little more spices to it. lol. "kick it up a notch"

Gerry, NC

Tasted great and easy to make though I don't think it needs the sausage. I used fat-free ricotta and since it worked well, next time I'll also leave out the turkey sausage and thus reduce the fat content significantly. Great recipe.

Cat, New York, NY

Delicious - add a layer of roasted red peppers for an extra kick!

Krista and Marc, Boyds, MD

Question - What is the better whole wheat pasta that any of you would recommend that are now on the market. I tried some a few years ago, and they were horrible, but I hear they have improved.

LB, WA

Delicious!!!

Lisa

I'm not really a meat person, so i actually substituted chopped zucchini and squash for the sausage. It made a great vegetarian lasagna!

Laura, Tampa, FL