Every other Sunday we go out to breakfast at Baker's Square and pies were on sale this past Sunday; so, I couldn't pass up a Strawberry Rhubarb pie. That was dessert tonight. Yum!
Sausage Spinach Mushroom Lasagna
Lasagna Noodles
Veggie Sausage
Spinach (I used frozen this time around)
Mushrooms
28 oz can Crushed Tomatoes
Fresh Basil Chopped
2 cloves garlic minced
Ricotta Cheese
Mozzarella Cheese
Preheat oven to 375. Cook lasagna noodles until tender. In a pan with a small amount of water heat up the sausage and mushrooms until the mushrooms are cooked. Toss in the spinach and heat through.
In another bowl toss in can of crushed tomatoes, garlic and fresh basil. We have sort of an unnatural love of basil so I used probably half a cup of chopped basil; however, normal people would probably only want about 1/4 of a cup. ;)
Coat the bottom of a baking dish with a small amount of the tomato mixture and place lasagna noodles on top of it. Top lasagna with some ricotta cheese. Top the ricotta with half of the sausage-mushroom mixture. Top that with some more of the tomato mixture. Top that with some mozzarella cheese.
Repeat one more time.
Place one final layer of noddles down and put the rest of the tomato mixture on top of it. Place in oven for about 30 minutes. Top with Mozzarella cheese and bake an additional 10 minutes.
Let cool before serving.
2 comments:
That looks awesome. I love me some lasanga!!
This does look really good, and definately something Cam would love without realizing what it *really* is.
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