~ food ~
{angie}
After a long day at work sometimes I don't feel like cooking anything too labor intensive. This lasagna will have you saying yum without the hours of preparation or overheating the house.
{Spinach and Sausage Lasagna}
1 box no-boil lasagna noodles (I like the brand Barilla)
2 tbl. olive oil
1 lb. Spicy Italian sausage
1 bundle of fresh spinach
1/2 white onion, diced
3 cloves garlic, diced
16 oz. ricotta cheese
4 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
Oregano, basil, ground pepper
2 eggs
2 26 1/2 oz cans of tomato sauce
2 tbl. olive oil
1 lb. Spicy Italian sausage
1 bundle of fresh spinach
1/2 white onion, diced
3 cloves garlic, diced
16 oz. ricotta cheese
4 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
Oregano, basil, ground pepper
2 eggs
2 26 1/2 oz cans of tomato sauce
Preheat oven to 375 degrees. Pour olive oil in a frying pan and saute onions until translucent. Add in sausage and cook until brown. Stir in spinach, add garlic and saute until spinach is cooked. Remove from heat and pour out excess grease. In a bowl add the ricotta, Parmesan and 2 cups of mozzarella. three cheeses, eggs and oregano, basil and ground pepper and stir. Coat a 13" x 9" x 3" pan with olive oil. Spread one cup of sauce on the bottom of the pan. Layer noodles, slightly overlapping. Spread on a layer 1/3 of the cheese mixture, half the meat and spinach and a sauce. For the second layer, spread 1/3 cheese on noodles followed by the sauce. Add next layer of noodles. Then add the remaining cheese, meat and spinach and then sauce. Put one more layer of noodles followed by the remaining sauce and 2 cups mozzarella cheese. Bake for 50-60 minutes.
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