Italian Sausage and Spinach Lasagna

  Have you ever wanted to make something and it never quite turned out like you wanted it too?  Mine has always been Lasagna.  It always seemed a bit runny after baking.  And since the hubs works for Nestle at their Stouffers plant and they just happen to make Lasagna there I stopped trying to make it.  I could buy it super cheap at their little store with his discount so that is what I did.  

Until last night.  I found this recipe on a food blog called Fortheloveofcooking it is on the side bar too..

This recipe was so easy and yes OH SO YUMMY!!!  Even the hubs who does not eat Lasagna anymore since working at the Stouffers plant liked it..  You see he had to endure eating Lasagna everyday for 7 years.  They have to taste panel it and since he was/is management that was something he had to do...  Poor guy..  Now my boys think it is an awesome thing to have to do at work.  They have much to learn...

Anyways, I thought I would share the recipe with you all.  Enjoy!!

 

 

Italian Sausage and Spinach Lasagna

• 5 Italian sausage links, casings removed
• 1/2 sweet yellow onion, diced
• 1 pinch of red pepper flakes
• 5 cloves garlic, minced
• 20 oz ricotta cheese (I used non fat)
• 1 egg
• 1/2 cup baby spinach, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp fresh nutmeg, grated
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup of Parmesan cheese (divided)
• 2 1/2 cups mozzarella cheese, shredded (divided)
• 4 cups of marinara sauce (homemade or store bought)
• Lasagna noodles (no boil)

Preheat oven to 375 degrees.
In a skillet over medium heat, cook the Italian sausage (casings removed), making sure to break it up into crumbles. Add the onions and a pinch of crushed red pepper flakes. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, egg, spinach, basil, parsley, oregano, nutmeg, sea salt and freshly cracked pepper, to taste, 1/4 cup of Parmesan cheese, and 1/2 a cup of mozzarella cheese. Combine until mixed thoroughly.
Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay however many lasagna noodles you need to cover the bottom of the pan. Spread half of the ricotta mixture on the noodles; add another layer of noodles; spread a bit more sauce on top of the noodles followed by the Italian sausage; add another layer of noodles then spread the last half of the ricotta on top. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Sprinkle a bit more dried oregano on top of the cheese. Bake covered for 30 minutes. Uncover and bake for 10-15 minutes, or until cheese is melted. Enjoy.

 

 

 

Posted by:  Margo