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.
Servings: 4 -6 servings
Calories:
Ingredients
- 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
Instructions
- 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.