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Sausage and Spinach Lasagna

A smaller portion of the classic, this sausage and spinach lasagna is full of flavor and cheese and feeds 4-6 people.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Entree, Sausage
Keyword: baking bloggers, entree, lasagna, pork, sausage, sausage and spinach lasagna, small lasagna, spinach
Servings: 4 -6 servings
Author: NicholeL


  • 6-8 oven-ready lasagna noodles
  • 3 cups shredded mozzarella cheese divided

For the Meat Sauce:

  • ¾ lb. hot Italian sausage
  • 1 medium onion diced
  • 2 cups spinach chopped (fresh or frozen)
  • 15 oz. jar spaghetti sauce
  • 8 oz. can tomato sauce
  • ¼ cup fresh parsley chopped
  • salt and pepper

For the Cheese Mixture:

  • 15 oz. container ricotta cheese
  • 1 large egg lightly beaten
  • ¼ cup shredded Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • Preheat the oven to 400 degrees. Spray an 8x8 baking dish with non-stick spray.
  • Heat a medium skillet over medium high heat and add the sausage. Crumble and cook for 5 minutes or until browned. Add in the onion and cook until softened, about 3 minutes more.
  • Add the spinach, spaghetti sauce, tomato sauce and parsley and cook for 2 more minutes. Taste, and add salt and pepper as needed. Remove from the heat.
  • In a medium bowl, whisk together the ricotta cheese, egg, Parmesan, Italian seasoning, parsley, salt and pepper.
  • Spread about ¼ - ½ cup of the meat sauce on the bottom of the prepared dish. Layer lasagna noodles on top, breaking the noodles to fit if necessary.
  • Spread half of the ricotta cheese mixture on top of the noodles followed by 1 cup of the mozzarella cheese. Spread ⅓ of the meat sauce mixture on top of that.
  • Add another layer of noodles, followed by the remainder of the ricotta cheese mixture. Then add another cup of mozzarella, followed by another ⅓ of the meat sauce mixture.
  • Add the final layer of noodles, then the last of the meat sauce mixture. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
  • Cover with foil and bake for 35 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is golden brown and bubbly.


Make Ahead:

Assemble lasagna as stated above, cover with foil and refrigerate for up to 1 day. Place on the counter 30 minutes before baking and bake as directed above.

To Freeze:

Assemble lasagna as stated above. Cover tightly with plastic wrap then foil. Cook from frozen for 90-110 minutes or allow to thaw in the refrigerator overnight and cook as stated above.