Sausage, Mushroom, Spinach, and Caramelized Onion Lasagna

Thank goodness September 1st doesn't bring the end of summer. It's not over just yet! (Here in the northern hemisphere we still have 3 weeks left.) I'm not ready to lose the sunny hot long days. Here in Virginia it's still hitting the high 90's and I'm totally embracing it! Because I know that all too soon I'll be shivering again. So let's make the best of our little bit of summer left and fit in as many more picnics, bbq's, and trips for ice cream and eat as many fresh berries, corn on the cob, and watermelon as possible!

Here I'm droning on about the impending loss of summer while posting a recipe that's not particularly seasonal at all. But a good lasagna hits the spot any time of year. And that basil came straight from my back patio, which couldn't have happened in January. So that's my excuse for making this cheesy rich Italian dish. It's full of  veggies- baby bella mushrooms, spinach, and sweet caramelized onions (which add awesome flavor) and savory pork sausage (which can be substituted for something healthier-say turkey). If you've never tried no-boil noodles, don't hesitate! They make lasagna that much easier to prepare!

INGREDIENTS
8 oz. whole wheat no-boil lasagna noodles
2 large yellow onions, thinly sliced
extra virgin olive oil
1 lb. sweet or spicy Italian pork sausage (or substitute Italian turkey sausage)
10 oz. cremini (baby portobello) mushrooms, sliced
1/4 cup water
1 lb. frozen chopped spinach, thawed and excess moisture squeezed out
28 oz. can crushed tomatoes
1/4 cup fresh basil, chopped
salt and freshly ground black pepper, to taste
1 lb. (2 cups) ricotta cheese
8 oz. (about 2 cups) mozzarella cheese or Italian cheese blend
Parmagiano Regiano, freshly grated for topping (optional)

DIRECTIONS
1. Preheat oven to 350 F. Coat a 9x13-inch baking dish with cooking spray.

2. To caramelize onions, preheat 1-2 Tbsp. of olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently until tender and caramelized, about 25-35 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper to taste.

3. Preheat a large skillet over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.

4. In a medium bowl, mix tomatoes with basil and season with salt and pepper to taste.

5. To assemble lasagna, spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, half of the onions, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, the remaining onions, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles, the remaining tomatoes, and the rest of the mozzarella (and Parmesan, if using).

6. Cover the lasagna with foil and bake until bubbling and heated through, about 1 hour. Remove the foil and return to the oven and bake until the cheese is bubbling and golden, 8 to 10 minutes. Let rest for 10 minutes before serving.

Serves 8-10.

(Adapted from Eating Well)