|Dried mushrooms||1⁄2 Cup (8 tbs)|
|Hot water||1 Cup (16 tbs)|
|Sweet italian sausage links||8 Ounce|
|Olive oil||1 Teaspoon|
|Onion||1 , chopped|
|Carrots||2 , sliced|
|Celery stalk||1 , sliced|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Italian seasoning||1 1⁄2 Teaspoon|
|Dry red wine/Tomato juice||1 Cup (16 tbs)|
|Tomato juice/Dry red wine||1 Cup (16 tbs)|
|Spinach lasagna sheets||8 Ounce (1 Package)|
|Spinach package||8 Ounce (1 Package)|
|Reduced fat ricotta cheese||1 Cup (16 tbs)|
|Yogurt cream cheese||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||4 Ounce, thinly sliced|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1.Put the mushrooms in hot water for 15 minutes, so that they are soaked completely.
2.Preheat the oven at 350 F.
3.Take out the mushrooms and slice them.
4.Keep the soaked water aside.
5.Take off the sausage from the casing.
6.Take a large saucepan, cook sausage in it until brown.
7.Remove the excess fat.
8.Put oil in the pan and heat.
9.Stir in onions, carrots and celery.
10.Put tomatoes, Italian seasoning, wine or tomato juice and kept aside soaked mushroom water.
11.Lower the flame and cook for 45 minutes without covering.
12.Prepare lasagne following the directions on package.
13.Strain and keep aside.
14.Take a 13 x 9 inch baking dish, oil it with olive oil using a vegetable cooking spray.
15.Mix ricotta and cream cheese.
16.Put layer of lasagne, tomato mixture, ricotta mixture and mozzarella.
17.Top the dish with Parmesan cheese.
18.Cover the pan and bake the dish for 30 minutes.
19.Once done, uncover and bake for 15 more minutes.
20.Serve the lasagne in a dish.