Sausage and Spinach Lasagna
What You'll Need:
- 1 box of oven ready lasagna
- 2 lbs ground sausage
- 2 cups spinach
- 30 oz tub of ricotta cheese
- 2 jars Delicae Gourmet Pasta Sauce (try Sun-Dried Tomato & Basil for a light and sweet sauce or Fra Diablo for a spicy kick)
- 3 eggs
- 2 cups fresh shaved parmesan
- 4 cups shredded mozzarella cheese
- 2 tbsp minced garlic
- 1 whole sweet onion, diced
- Italian herbs and spices to taste
Brown ground sausage in a pan with 1 tbsp minced garlic, minced onion, and your favorite italian herbs and spices. Set aside. In a separate pan, sautee spinach with the remaining tbsp of minced garlic. Set aside. In a bowl, combine ricotta cheese with 3 eggs, 1/2 cup of shredded mozzarella, desired Italian herbs and spices, and 1/4 cup of fresh shaved parmesan. Slowly introduce the sauteed spinach, whipping to combined ingredients.
Line the bottom of your lasagna pan (preferably a four inch deep pan, about 13x9) with a few spoonfulls of your Delicae Gourmet pasta sauce of choice. Lay down the first layer of oven ready lasagna noodles, and spoon more sauce over the top to completely cover the noodles. Drain the ground sausage mixture and lay it on top, spooning more sauce over the beef mixture.
Add the next layer of oven ready noodles, spooning over the sauce. Then, add the whipped ricotta and spinach mixture, smoothing it out over the noodles. Add another layer of sauce, and then add the final layer of lasagna noodles. Generously pour the remaining sauce over the top, and sprinkle with the remaining cheese.
Cover the top of the lasagna with foil, and bake at 375 for 45 to 50 minutes to allow the flavors to bloom and the noodles to soften in the sauce. Uncover and bake an additional 5 to 10 minutes to allow the cheese to bubble and brown. If you're like us, you're constantly hungry and extremely impatient - we keep a close eye and turn the broiler on high for two to three minutes to brown the cheese quickly.
Remove the lasagna from the oven and allow it to sit for about 10 minutes before slicing it. It's very hard not to be tempted by this beautiful, piping hot lasagna, but it's going to be very difficult to cut unless it cools down a little bit first.