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- 6 lasagna noodles
- 1 cup dried tomato halves (not oil packed), coarsely chopped
- 6 cloves garlic, minced
- 1 pound fully cooked chicken sausage links
- 2 tablespoons olive oil
- 1 5 ounce bag baby spinach
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Shaved Parmesan (optional)
1. Cook lasagna noodles according to package directions.
2. Place dried tomatoes and garlic in a bowl. Carefully add 1 cup boiling pasta water; set aside.
3. Cut sausage in half lengthwise and slice into large pieces. In a 12-inch skillet cook sausage in hot oil over medium-high heat until lightly browned and heated through, turning occasionally. Add tomato mixture. Cook, uncovered, for 2 minutes. Stir in spinach, salt, and pepper. Cover and remove from heat.
4. Cut cooked lasagna noodles in half. To serve, layer noodles and sausage mixture onto individual plates. If desired, serve with Parmesan cheese.
- Servings Per Recipe 4,
- cal. (kcal) 430,
- Fat, total (g) 19,
- chol. (mg) 97,
- sat. fat (g) 4,
- carb. (g) 36,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 30,
- vit. A (IU) 2332,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- sodium (mg) 1074,
- Potassium (mg) 558,
- calcium (mg) 61,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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