This recipe has all the comfort-food goodness of traditional lasagna, but there's no layering, no need to turn your oven on, and it's ready in less than an hour.
- 8 oz. (250 g) bulk Italian sausage
- 8 oz. (250 g) cremini mushrooms, sliced
- ½ tsp (2 mL) salt
- 1 can (28 oz./796 mL) crushed tomatoes
- 2 tbsp (30 mL) Bell Pepper Herb Rub
- 2 cups (500 mL) vegetable broth
- 10 lasagna noodles (about half a box), broken into quarters
- 1 cup (250 mL) part-skim ricotta cheese
- 1 large egg
- 4 oz. (125 g) part-skim mozzarella cheese, coarsely grated (1 cup/250 mL)
- Optional: Fresh basil
Cook the sausage in a 5-qt. (4.7-L) Nonstick Saute Pan over medium-high heat, breaking into crumbles, until lightly browned, about 4–6 minutes. Drain and return to the heat.
Add the mushrooms and salt. Cook until the mushrooms soften and begin to brown, about 4–5 minutes. Stir in the crushed tomatoes and rub. Simmer for 4–5 minutes.
Add the broth and lasagna noodles; gently press to fully submerge the noodles. Reduce the heat to medium, and cook, covered, for 10 minutes.
Combine the ricotta and egg. Uncover and evenly add dollops of the ricotta mixture. Cover and cook until the noodles are tender, about 8–10 minutes. Sprinkle with the mozzarella. Remove from the heat and let stand, covered, 5 minutes. Sprinkle with fresh basil, if you’d like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 450, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 85 mg, Sodium 1130 mg, Carbohydrate 44 g, Fiber 3 g, Total Sugars 8 g (includes 0 g added sugar), Protein 24 g
When you add salt to mushrooms during cooking, it does more than flavor the mushrooms, the salt draws out moisture which intensifies the flavor.
Wrap the lasagna noodles in a towel before breaking them to reduce mess.
Sausage Substitutions: Instead of Italian sausage, you can use Italian turkey sausage or 12 oz. (350 g) of meatless crumbles. Cook according to the recipe except there’s no need to drain in step 1.
Veggie Options: If your family isn’t a big fan of mushrooms, you can use 5 cups (1.25 L) of fresh spinach or kale leaves instead. After adding, cook until the leaves start to wilt, about 1–2 minutes.
Pasta Shapes: Instead of lasagna noodles, you can use 8 oz (250 g) of tube-shaped pasta like ziti, mostaccioli, or penne. Just as delicious!