Mushroom Sausage and Spinach Lasagna


16 each

whole wheat lasagna noodles (may use white)

1/2 cup (4 fl ounces)

vegetable oil

2 gallons 2 quarts 1 pint (3 pounds 8 ounces)

fresh mushrooms, sliced

25 each (2 pounds 2 ounces)

Morningstar Farms® Veggie Breakfast Sausage Patties, thawed, chopped

2 quarts 1 pint (3 pounds 8 ounces)

frozen spinach, thawed, drained very well

2 quarts 1 pint 1/3 cup (5 pounds 8 ounces)

crushed tomatoes, canned, unsalted

1 cup (1 1/2 ounces)

fresh basil, chopped

1 quart 1 1/2 cups (3 pounds)

part-skim ricotta cheese

1 quart (1 pound)

part-skim mozzarella cheese, shredded

Mushroom Sausage and Spinach Lasagna


1. Preheat oven to 350°F.
2. Cook noodles in 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. Heat a tilt-skillet or a large sauté pan over medium-high heat. Add the vegetable oil and sliced mushrooms. Cook for 3-5 minutes before stirring to make sure the mushrooms brown a bit. Add the quartered (may be diced) Morningstar Farms® Veggie Breakfast Sausage Patties and continue to cook for another 5 minutes. Stir in spinach.
4. Mix the crushed tomatoes with the fresh basil.
5. To assemble lasagna: Spray 2-inch steamtable pan with food release and spread enough tomatoes to cover the bottom of pan. Arrange a layer of noodles on top of tomatoes, trimming to fit if necessary. Evenly dollop half of the ricotta over the noodles . Top with half of the sausage mixture, 1/3 of the remaining tomatoes, and 1/3 of the mozzarella cheese. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half of 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 (at least 135˚F or above), approximately 45 minutes.
7. 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, 5 minutes. Let rest for 10 minutes before cutting.
8. Cut into 5X5 squares and serve at 135˚F or above.

Mushroom Sausage and Spinach Lasagna

Servings: 25

®, ™, © 2015 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.

®, ™, © 2018 Kellogg NA Co.   |  


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