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Return to browsing category: Pasta/Rice/Potatoes

Lasagna with Italian Sausage by Becca Larkin serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Great make ahead meal ready to impress company or just your family!

Ingredients:

1 box

Lasagna Noodles

1 lb

Mild Italian Sausage

2 cloves

Garlic, minced

2 jars

Tomato Basil Marinara Sauce (24 oz), reserve 1 cup

1 box

Frozen Spinach, chopped, thawed and drained

30 oz

Ricotta Cheese

8 oz

Shredded Mozzarella Cheese, divided

1/2 cup

Paramesan Cheese, grated

1 egg

Beat egg

1/4 tsp

Salt

1/4 tsp

Peppper

Directions:

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.

Categories:

Fall/Winter
Main Dishes
Pasta/Rice/Potatoes