Feed your family this fantastic italian sausage and spinach lasagna dish for an easy weeknight meal.Lasagna with meat is a great source of protein, and the cheeses are packed with calcium. Choosing reduced-fat or fat-free cheese saves on the saturated fat but still provides the taste and calcium.


Credit: Leigh Beisch

Recipe Summary test

8 servings (serving size: 1/8 of lasagna)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Cook noodles according to package directions, omitting salt and fat. Drain, but do not rinse. Arrange noodles in a single layer on wax paper to prevent sticking.

  • Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return to pan. Add spaghetti sauce and carrot; simmer, uncovered, 10 minutes.

  • Spoon 3/4 cup sauce mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over sauce. Combine ricotta cheese, salt, 1/2 cup hot water, spinach, and basil in a large bowl; spoon half of mixture over noodles. Top with 1 cup mozzarella cheese and 1 cup sauce mixture. Repeat layers with remaining ricotta mixture, 3 noodles, and remaining sauce mixture. Cover dish with foil; bake at 375° for 35 minutes. Uncover, sprinkle with remaining 1 cup mozzarella, and bake 30 minutes. Let stand 10-15 minutes before serving.

Nutrition Facts

354 calories; fat 14g; saturated fat 5g; mono fat 6g; poly fat 1g; protein 21g; carbohydrates 36g; fiber 7g; cholesterol 35mg; iron 2mg; sodium 439mg; calcium 384mg.