Sausage Mushroom And Spinach Lasagna Recipes

Steps:

• Heat oven to 375°F. Bake crescent rolls as directed on cans. Remove from cookie sheets to cooling rack. Cool completely, at least 30 minutes.
• Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Reduce heat to medium. Add onion, garlic and pepper flakes; cook 3 to 5 minutes, stirring occasionally, until onions are softened. Add half of the spinach; cook and stir 1 to 2 minutes or until spinach has wilted. Repeat with remaining half of spinach.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut or tear each cooled crescent roll into 3 pieces, and place in baking dish. Arrange sausage mixture over crescent pieces in baking dish.
• In medium bowl, beat eggs, whipping cream, 1/2 cup of the Parmesan cheese, the salt and pepper. Pour over crescent pieces and sausage mixture in dish; carefully stir to distribute mixture and coat with egg mixture.
• Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
• To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
• In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
• To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
• Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
• Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
• Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
• Combine Alfredo sauce and milk in a medium bowl. Mix well.
• Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
• Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. Put a large pot of water on to boil.
• Cook noodles in boiling water until not quite al dente, about 2 minutes less than 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 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. Stir spinach into pan; remove from heat.
• Mix tomatoes with basil, salt and pepper in a medium bowl.
• To assemble lasagna: Spread one-fourth of the tomatoes in prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the cottage cheese over the noodles. Top with half the sausage mixture, one-third of remaining tomatoes and one-third of remaining mozzarella. Continue with another layer of noodles, the remaining cottage cheese, the remaining sausage, half the remaining tomatoes, and half the remaining mozzarella. Top with a third layer of noodles and remaining tomatoes.
• Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour and 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.

Steps:

• Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
• Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.