Recipe
Pork Sausage Lasagna With Spinach Ricotta Filling Recipe
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Outrageouslyso / All my dishes 1 year, 1 month ago
Consider this your traditional "back of the noodle box" lasagna that was mutated by years of experimentation. Pair this with a salad and hot, crusty bread, and you have an easy meal for company!
Prep:30m Cook:90m Servings:8
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 Outrageousl |
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Ingredients
- NOTE: All ingredients are arbitrary; this is very much a "pinch of this" and "a package of that" sort of recipe, so these are general estimates and are adjustable according to taste. Apologies if some of these measurements seem very out there!
- 1 package lasagna noodles (preferably NOT the no-boil kind).
- 1 pound (package?) linked Italian sausage (either mild or hot, depending on taste -- I usually use Jacksonville brand)
- 2 jars spaghetti sauce (since I usually cook this for a crowd, I prefer Ragu's larger can sizes, but regular jars work just as well!)
- 1/4 cup red wine (optional)
- 1 canister (15-16 oz) ricotta cheese
- 1 package (10 oz) frozen spinach
- 1 egg
- 5 Tbsp Chef Paul Prudhomme's Pizza Magic OR Italian seasoning plus crushed red pepper to taste
- 1/4 cup Romano cheese
- 1/2 - 1 pound shredded Mozzarella cheese
- 8-16 oz fresh Mozzarella cheese
Directions
- Preheat oven to 375 degrees.
- Boil lasagna noodles, drain according to package instructions.
- Brown Italian sausage, drain -- roughly 10 minutes. Add first jar spaghetti sauce to mix and season to taste with salt, pepper, and whatever seasonings you prefer; if you wish to add the red wine at this point, do so. Cover and simmer for 5-10 minutes, or until done with next step.
- Combine ricotta cheese, defrosted and drained package of spinach, egg, Italian seasonings, and Romano cheese in medium-sized bowl until well incorporated.
- Pour half of the second jar of spaghetti sauce on bottom of a glass 13x9 inch baking dish. Line bottom with lasagna noodles, then sausage sauce mixture, then ricotta mixture, then fresh Mozzarella cheese. Repeat once. After second layer, cover with lasagna noodles, pour remaining spaghetti sauce on top, followed by shredded Mozzarella cheese.
- Cover with foil, bake for 60-75 minutes, or until top cheese and sauces are bubbly. Then, uncover and bake for additional 15 minutes, or until top cheese is brown.
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chefmeow 1 year, 1 month ago said:
This sounds really, really good. Great post and a high 5. Yummers.
muycaliente 7 months, 1 week ago said:
Looks like a good recipe. My only observation is that lasagna noodle packages come in various sizes in my local shops. What size do you use?