Hot sausage gives this Alfredo mushroom lasagna a nice kick--and it's easy to make using jarred sauce and no-boil noodles.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
638 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
Step 2
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.
Step 3
Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
Step 4
Combine Alfredo sauce and milk in a medium bowl. Mix well.
Step 5
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.
Step 6
Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
Step 7
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.
Ingredients
nonstick cooking spray
1 large egg, beaten
1 (10 ounce) package fresh spinach
2 large onions, sliced
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) package no-boil lasagna noodles
1 (16 ounce) package sliced fresh mushrooms
6 (3.5 ounce) links hot Italian sausage links, casings removed
