Italian Sausage and Spinach Lasagna
Our dear friends just moved into a new home, and they have been busy painting, unpacking, and doing yard work. I made this big pan of Italian sausage and spinach lasagna to help them out. I used regular Italian sausage, which is always a real treat, and I didn’t skimp on the cheese. I also did two layers of the ricotta mixture because my girlfriend really loves it. I also brought them a big garden salad and some crusty bread.
Italian Sausage and Spinach Lasagna
Ingredients:
- 5 Italian sausage links, casings removed
- ½ yellow onion, diced
- 1 pinch of red pepper flakes
- 5 cloves garlic, minced
- 20 oz ricotta cheese
- 1 egg, well-beaten
- ½ cup baby spinach, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- ½ tsp dried oregano
- ¼ tsp fresh nutmeg, grated
- Sea salt and freshly cracked pepper, to taste
- ½ cup Parmesan cheese (divided)
- 2½ cups mozzarella cheese, shredded (divided)
- 4 cups of marinara sauce (homemade or store-bought)
- Lasagna noodles (no-boil)
How to Make an Italian Sausage and Spinach Lasagna:
Preheat the oven to 375 degrees. Coat a large 9 x 13-inch baking dish with olive oil cooking spray.
In a large skillet over medium heat, cook the Italian sausage (casings removed), breaking it up into crumbles.
Add the onions and a pinch of crushed red pepper flakes. Once the meat is browned and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, combine the ricotta, egg, spinach, basil, parsley, oregano, nutmeg, sea salt, and freshly cracked pepper to taste, ¼ cup Parmesan cheese, and ½ cup mozzarella cheese. Combine until thoroughly mixed.
Spoon enough marinara sauce to cover the bottom of the pan.
Layer lasagna noodles to cover the bottom in a single layer.
Carefully spread half of the ricotta mixture over the noodles; add another layer of noodles; spread a bit more sauce over them, followed by the Italian sausage; add another layer of noodles, then spread the remaining ricotta on top.
Finish with a layer of noodles and remaining sauce.
Sprinkle with mozzarella and the remaining Parmesan cheese. Sprinkle a bit more dried oregano over the cheese.
Bake covered for 30 minutes.
Uncover and bake for 10-15 minutes, or until the cheese is melted.
Let the lasagna cool for 15 minutes before slicing and serving. Enjoy.
Equipment
Ingredients
- 5 Italian sausage links casings removed
- ½ yellow onion diced
- 1 pinch of red pepper flakes
- 5 cloves garlic minced
- 20 oz ricotta cheese
- 1 egg well-beaten
- ½ cup baby spinach chopped
- 2 tbsp fresh basil chopped
- 1 tbsp fresh parsley chopped
- ½ tsp dried oregano
- ¼ tsp fresh nutmeg grated
- Sea salt and freshly cracked pepper to taste
- ½ cup Parmesan cheese divided
- 2½ cups mozzarella cheese shredded (divided)
- 4 cups of marinara sauce homemade or store-bought
- Lasagna noodles no-boil
Instructions
- Preheat the oven to 375 degrees. Coat a large 9 x 13-inch baking dish with olive oil cooking spray.
- In a large skillet over medium heat, cook the Italian sausage (casings removed), breaking it up into crumbles.
- Add the onions and a pinch of crushed red pepper flakes. Once the meat is browned and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from the heat and drain any grease.
- In a large bowl, combine the ricotta, egg, spinach, basil, parsley, oregano, nutmeg, sea salt, and freshly cracked pepper to taste, ¼ cup Parmesan cheese, and ½ cup mozzarella cheese. Combine until thoroughly mixed.
- Spoon enough marinara sauce to cover the bottom of the pan.
- Layer lasagna noodles to cover the bottom in a single layer.
- Carefully spread half of the ricotta mixture over the noodles; add another layer of noodles; spread a bit more sauce over them, followed by the Italian sausage; add another layer of noodles, then spread the remaining ricotta on top.
- Finish with a layer of noodles and remaining sauce.
- Sprinkle with mozzarella and the remaining Parmesan cheese. Sprinkle a bit more dried oregano over the cheese.
- Bake covered for 30 minutes.
- Uncover and bake for 10-15 minutes, or until the cheese is melted.
- Let the lasagna cool for 15 minutes before slicing and serving. Enjoy.
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Born and raised in Italy and I’ve never cooked lasagna in my life…Your recepices are great btw!
I’m from an Italian family, and when I use my grandma’s sauce with this recipe, I don’t know anybody who thinks there’s a lasagna better than this. I refer everyone to this website– you’re my hero!
I was curious, for a family of 3 would you cut back on anything so the dish isn’t so “hearty”? I would use a lean sausage and not as much shredded cheese, but is so much ricotta required? Anywhere else I could cut back to make it a bit lighter? Thanks!! Your recipes are delicious!!!!
Ashley,
You don’t have to use as much ricotta but it may not cover your whole lasagna if you use less.
Pam
Mmmm looking very nice .. Must try it!