1 Picture
Ingredients
- Sauce:
- 1 T extra-virgin olive oil
- 1 # sweet Italian sausage, casings removed
- 1 medium onion
- 3/4 t. kosher salt
- 1/4 t. freshly ground pepper
- 4 garlic cloves, minced
- 1/2 t. red pepper flakes, plus more to taste
- 2 T tomato paste
- Two 28-oz cans of whole tomatoes
- 2 t. dried oregano
- Filling:
- Two 15-oz containers part-skim ricotta cheese
- 1 1/2 C grated packed basil leaves
- 1/2 c grated Parmesan (about 2 ounces)
- 2 large egg yolks
- 3/4 t. kosher salt
- 1/4 t. freshly ground pepper
- For Assembly:
- Two 10-oz packages of frozen chopped spinach, thawed - or 1.5# fresh spinach, steamed
- Pinch kosher salt
- Vegetable oil cooking spray
- 9 no-boil (oven bake) lasagna noodles
- 1 # fresh mozzarella, grated (about 4 cups)
Details
Servings 8
Preparation time 75mins
Cooking time 90mins
Adapted from epicurious.com
Preparation
Step 1
Place rack in upper third of oven and preheat to 375 degrees.
In a large pot over medium-high heat, heat oil. Add sausage, onion, 3/4 t. salt and 1/4 t. pepper; cook, breaking up sausage with a wooden spoon until browned and cooked through, 8 - 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
Make filling:
In a food processor/blender, combine all of the filling ingredients and process until mostly smooth.
Assemble:
Squeeze the spinach in a paper towel or clean wash cloth until very dry. Transfer to a bowl and season with a pinch of salt.
Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peaks through.
Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna and bake for 45 minutes. Remove foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
Review this recipe