Sausage and Fresh Spinach Lasagna

• 1 pound Italian Sausage
• 8 ounces, weight Sliced Fresh Mushrooms
• 2- 1/2 cups Marinara Sauce
• 2- 1/2 cups Part-skim Ricotta Cheese
• 1 whole Egg White
• 2 cups Fresh Spinach
• 1/2 cups Shredded Parmesan Cheese
• 1/2 teaspoons Freshly Ground Pepper
• 9 whole Lasagna Noodles, Cooked
• 1 cup Shredded Mozzarella Cheese

1. 1.
2. Crumble and cook sausage in large skillet over medium heat until browned.
3. Add mushrooms and cook 3 minutes more or until softened.
4. Drain well.
5. Remove from heat and stir in marinara sauce.
6. In a large mixing bowl, combine ricotta cheese, egg white, spinach, Parmesan and pepper.
7. 2.
8. Preheat oven to 350F.
9. Spread 1 cup sauce mixture into bottom of a 9-x 13-inch baking dish.
10. Top with 3 noodles.
11. Cover noodles with half of the ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce.
12. Repeat layers one more time.
13. Add the last 3 noodles.
14. Top lasagna with remaining sauce and with remaining mozzarella cheese.
15. Sprinkle with mozzarella.
16. 3.
17. Cover and bake 45 to 50 minutes or until noodles are tender.
18. Uncover and bake an additional 5 minutes.

italian sausage, mushrooms, marinara sauce, ricotta cheese, egg white, fresh spinach, parmesan cheese, freshly ground pepper, lasagna noodles, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/sausage-and-fresh-spinach-lasagna/ (may not work)