Mitch and I found and made this recipe last week. We loved it! One of the best and easiest lasagna recipes! However, we did make it without the spinach, because Mitch doesn't like it. I found this in a Better Homes and Garden magazine.
Italian Sausage Lasagna
1 pkg. Italian Ground Sausage 1/2 c. Parmesan cheese, grated
12 lasagna noodles, uncooked 2 c. fresh spinach, lightly packed and chopped
1 medium onion 2 c. mozzarella cheese, shredded
2 cloves garlic, chopped 1 tsp. dried oregano
2 Tbsp. olive oil 1 large egg
4 cups ricotta cheese 1 jar marinara sauce
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through. Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, half the Parmesan cheese and the chopped spinach; set aside. Coat a 9x13 baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 c. mozzarella cheese over this. Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese. Sprinkle with oregano. Preheat oven to 350 degrees and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Alterations: Mitch and I have also made our own version of delicious lasagna where we use alfredo sauce instead of marinara. We also use chicken in place of sausage and all mozzarella cheese instead of ricotta cheese.
Italian Sausage Lasagna
1 pkg. Italian Ground Sausage 1/2 c. Parmesan cheese, grated
12 lasagna noodles, uncooked 2 c. fresh spinach, lightly packed and chopped
1 medium onion 2 c. mozzarella cheese, shredded
2 cloves garlic, chopped 1 tsp. dried oregano
2 Tbsp. olive oil 1 large egg
4 cups ricotta cheese 1 jar marinara sauce
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through. Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, half the Parmesan cheese and the chopped spinach; set aside. Coat a 9x13 baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 c. mozzarella cheese over this. Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese. Sprinkle with oregano. Preheat oven to 350 degrees and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Alterations: Mitch and I have also made our own version of delicious lasagna where we use alfredo sauce instead of marinara. We also use chicken in place of sausage and all mozzarella cheese instead of ricotta cheese.
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