Yield:  12 servings

Ingredients:

Measure:
Field Roast™ Italian Garlic & Fennel Sausage Crumble 1 lb.
Mushrooms, chopped 3 cups
Extra Virgin Olive Oil 2 Tbsp.
Baby Spinach 4-½ cups
Fresh Lemon Juice 1 Tbsp.
Marinara Sauce 5-⅔ cups
Tomato Sauce 3-½ cups
Lasagna Noodles, oven-ready 13 oz.
Field Roast™ Pizza Shreds 4 cups

Method:

  1. Spray a hotel pan generously with nonstick cooking oil.
  2. In a pan over medium heat, add oil and Italian Garlic & Fennel Sausage Crumble and cook for 5-7 minutes or until heated throughout; set aside.
  3. In a pan over medium heat, sauté mushrooms in olive oil until soft. Add spinach and sauté until wilted; add lemon juice.
  4. In a separate bowl, combine marinara and tomato sauce.
  5. Spread 2 cups marinara-tomato sauce mixture on the bottom of the hotel pan. Top with a layer of noodles, breaking as necessary.
  6. Top with a layer of ½ cup mushrooms, ½ lb. Italian Garlic & Fennel Sausage Crumble, 2 cups marinara-tomato sauce mixture, 1-½ cup Pizza Shreds and another layer of noodles.
  7. Top with a layer of remaining mushrooms, Italian Garlic & Fennel Sausage Crumble, noodles, marinara-tomato sauce mixture and Pizza Shreds.
  8. Cover the pan with foil and bake in an oven at 350ºF for 40 minutes. Remove foil and bake uncovered for another 5-10 minutes or until Pizza Shreds are completely melted; cut and serve.