Sausage and Spinach Lasagna

By QDKitchen

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

Preparation

Step 1

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.