Lasagna with Italian Sausage
by Becca Larkin
serves: 6
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 Great make ahead meal ready to impress company or just your family! |
| Ingredients: |
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1 box |
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Lasagna Noodles |
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1 lb |
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Mild Italian Sausage |
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2 cloves |
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Garlic, minced |
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2 jars |
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Tomato Basil Marinara Sauce (24 oz), reserve 1 cup |
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1 box |
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Frozen Spinach, chopped, thawed and drained |
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30 oz |
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Ricotta Cheese |
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8 oz |
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Shredded Mozzarella Cheese, divided |
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1/2 cup |
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Paramesan Cheese, grated |
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1 egg |
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Beat egg |
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1/4 tsp |
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Salt |
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1/4 tsp |
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Peppper |
| Directions: |
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Prepare lasagna according to package directions, boiling and then rinsing in cold water. Meanwhile, cook and crumble the sausage in a large skillet, pouring off an excess grease. Add garlic and cook 2 min. Add sauces (reserving one cup) and stir well. Remove from heat. Place spinach in strainer, pressing out excess moisture. Combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, salt and pepper. Spray 9"x13" baking dish with non-stick cooking spray and spread 1 cup of the tomato sauce on the bottom. Arrange 3 cooked lasagna pieces over sauce. Spread 1/3 of the cheese mixture over the lasagna then spoon 1-1/2 cups sauce over the cheese. Repeat layers topping the last layer of lasagna with the remaining sauce and 1 cup mozzarella cheese. Cover with non-stick foil and bake in a preheated oven at 375 degrees F for 30 minutes. Remove foil and bake an additional 15 minutes. Let stand 15 minutes before cutting.
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