Just the right combination of noodles, sausage, spinach, sauce and cheese make this an irresistible homemade lasagna. And an added bonus is that it can be made ahead of time so dinner is waiting for you.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 pound Italian sausage, crumbled
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano (divided)
- 1 teaspoon dried basil (divided)
- 1 teaspoon dried thyme (divided)
- 1 carton (15 ounces) part skim ricotta cheese
- 2 1/2 cups shredded mozzarella cheese (reserve 1/2 cup for the top of the lasagna)
- 1/2 cup grated Parmesan cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 egg
- 9 lasagna noodles (cooked)
INSTRUCTIONS
- Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- In a large saucepan over medium high heat add the olive oil. When the oil begins to shimmer, add the onion and garlic. Sauté for 3 to 4 minutes. Add the Italian sausage and continue cooking until browned and cooked through, about 8 to 10 minutes.
- Add the crushed tomatoes, and 1/2 teaspoon each of dried oregano, basil, and thyme and stir to combine. Turn the heat to low and simmer the sauce for 10 minutes.
- In a medium sized bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, chopped spinach, egg, and the remaining ½ teaspoon each of the oregano, basil, and thyme. Set aside.
- Assemble the lasagna in a 9 x 9 inch baking pan. Spread about ½ cup of the sauce in the bottom of the pan. Top with a single layer of the cooked noodles cutting them to just fit in the bottom of the pan. Spread with 1/3 of the ricotta mixture, top with ¼ of the sauce and 1/3 of the 2 cups of mozzarella cheese.
- Repeat the layering procedure 2 more times.
- Top with a final layer of noodles (this will be the leftover cut pieces of noodles), the remaining sauce, and the last ½ cup of mozzarella cheese.
Place the lasagna on the prepared baking sheet and bake for 35 to 45 minutes or until hot and bubbly around the edges. Let stand for 10 minutes before cutting and serving.
