Sausage and Spinach Lasagna

Sausage and Spinach Lasagna
Sausage and Spinach Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sauce

  • 1

    tbsp olive oil

  • 1

    lb hot (or sweet) Italian sausage

  • 1

    large onion, chopped

  • 3

    garlic cloves, minced

  • 1

    can (8 oz) tomato sauce

  • 1

    can (14.5 oz) diced tomatoes

  • 1

    can (6 oz) tomato paste

  • 1/2

    ½ c water

  • 1/2

    ½ c dry red wine

  • 1

    tbsp sugar

  • 1

    tsp dried basil

  • 1

    tsp dried oregano

  • Salt & pepper to taste

  • Lasagna

  • 1

    package (10 oz) frozen chopped spinach, thawed and squeezed dry

  • 1

    container (15 oz) ricotta cheese

  • 8

    oz shredded mozzarella cheese

  • 1

    c grated Parmesan cheese, divided

  • 1

    egg

  • 3/4

    ¾ tsp salt

  • 1/4

    ¼ tsp pepper

  • 8

    oz lasagna noodles (uncooked)

  • Sauce (above)

  • 1

    cup water

Directions

Sauce 1. Heat oil in large saucepan over medium heat. 2. Add sausage, onion, and garlic and cook until meat is browned and onion is tender, about 8 minutes. 3. Stir in remaining ingredients and bring to a boil. 4. Reduce heat and simmer uncovered until slightly thickened, 20 to 30 minutes. Assemble Lasagna 1. Preheat oven to 375 degrees. 2. Mix spinach, ricotta cheese, mozzarella cheese, ½ c Parmesan cheese, egg, salt, and pepper. 3. In a 9 x 13 inch pan, spread approximately ¼ of the sauce on the bottom, top with 1/3 of the noodles and 1/3 of the spinach and cheese mix. Repeat layering, ending with sauce on the top. 4. Sprinkle with ½ c Parmesan cheese. (You can stop at this point and refrigerate covered until ready to bake; allow to warm to room temperature before baking) 5. Pour 1 c water around the edges of the lasagna and seal the pan tightly with aluminum foil. 6. Bake for 1 hr and 15 min. Let stand for 15 min, then cut.

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