Healthy and Hearty Lasagna

I love lasagna. I add lots of vegetables to mine like spinach and mushrooms.I make it without ricotta cheese, because my husband doesn't care for it. I also use a no-boil method to make the process easier. It takes a little longer in total cook time, but it takes less time spent in the kitchen.

Ingredients:
1/2 package Italian sausage
1/2 onion, chopped
1/2 carton mushrooms, chopped
1 cup frozen spinach
2 cloves of garlic, chopped
2 cups mozzarella cheese
1 can diced tomatoes with roasted garlic
1/2 package lasagna noodles (You can actually use the regular ones instead of paying extra for the no-boil ones)
French bread

Serves 4

Preheat your oven to 400 degrees.

Saute the onion and mushrooms in some oil over medium heat until the onions turn soft and translucent. Remove sausage from its casings by slicing the casing and removing the filling. Add to the pan and break it up with your spatula as it cooks.  After the sausage is mostly cooked, add the frozen spinach and garlic and season with salt and pepper. Cook until the spinach breaks up.

Break up some lasagna noodles to fit into your pan. Layer on 1/2 your can of diced tomatoes, the meat mixture, and some cheese. Add one more layer of noodles, the other 1/2 can of tomatoes, the meat mixture, and the rest of the cheese.

Now this is how you turn regular lasagna noodles into the no-boil lasagna noodles: All you do is pour one cup of water into the bottom of your pan by going around the edges. Cover the pan with foil and bake 40 minutes. Remove the foil and stick a knife into the middle of the pan to make sure it goes through and the pasta is cooked. Place the pan uncovered back into the oven and bake another 20 minutes or until the cheese browns. Remove from the oven and let it rest another 15 minutes. This allows any leftover moisture to absorb into the pasta.

Serve with french bread. 

Delicious and healthy with tons of vegetables and less than one sausage link per serving.