Mushroom Lasagna with Hot Sausage and Spinach

Ingredients

• nonstick cooking spray
• 6 linkss hot Italian sausage links , 3.5 ounce
• 2 large onions , sliced
• 1 package sliced fresh mushrooms , 16 ounce
• 1 package fresh spinach , 10 ounce
• 1 container part-skim ricotta cheese , 16 ounce
• 1 large egg , beaten
• 2 jars Alfredo sauce , 15 ounce
• 0.5 cups milk
• 1 package no-boil lasagna noodles , 8 ounce
• 1 package shredded mozzarella cheese , 16 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.

2. 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.

3. 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.

4. 4

   Combine Alfredo sauce and milk in a medium bowl. Mix well.

5. 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.

6. 6

   Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.

7. 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.