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Mushroom Sausage and Spinach Lasagna
Mushroom Sausage and Spinach Lasagna 1

Mushroom Sausage and Spinach Lasagna

Mushroom Sausage and Spinach Lasagna

Servings: 25


  • 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

Recipe Directions

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 drained 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 (or 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" 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.
6. 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.
7. Cover the lasagna with foil and bake until bubbling and heated through to 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, about 5 minutes. Let rest for 10 minutes before cutting.
8. Cut into 5x5 squares and serve at 135˚ F or above.