Homemade Lasagna with Spinach, Mushrooms and Italian Sausage

There are so many different variations of lasagna and so many different preparations to choose from. I actually like to do something a little bit different every time depending on what I have on hand. This time I wanted to change it up a bit and add in spinach and mushrooms since I had both of the ingredients conveniently available. I usually do the more traditional style of lasagna noodles where you actually cook them by boiling them before putting them in my lasagna layers but only cook them until they are a bit al dente. Remember that the noodles get cooked twice with this method and you don’t want to have them get mushy.

In this instance, I actually had two boxes in the panty of Trader Joe’s Italian no-boil oven-ready noodles. Since this was not the usual route I take when making lasagna, this was to be a slightly new adventure for me. As it turned out, the result was surprisingly perfect. One of the tricks that I did use before adding them to the casserole dish and the mixture was to moisten them up just a bit with a quick dunk in warm water before putting them into the casserole layers.

I always love the journey of the preparation in the kitchen as the aromas begin to permeate the house. Here are my steps from pan to plate!

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