- 12 oz bulk Italian sausage or turkey Italian sausage
- 1/2 cup chopped onion
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (8 oz) can tomato sauce
- 2 t dried Italian seasoning, crushed
- 6 dried lasagne noodles
- 1 egg, lightly beaten
- 1 (15 oz) ricotta cheese or 2 cups cottage cheese, drained
- 1/3 cup grated Parmesan cheese
- 1 (10 oz) package frozen chopped spinach, thawed and well drained
- 8 oz sliced mozzarella cheese
1. Preheat oven to 375°F. For meat sauce: In a large saucepan, cook sausage and onion until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce, and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 15-20 minutes or until sauce reaches desired consistency.
2. Meanwhile, cook noodles according to package directions; drain. Rinse with cold water; drain again. For filling: In a medium bowl, combine egg, ricotta cheese, and 1/4 cup of the Parmesan cheese. Stir in spinach.
3. To assemble, in a an ungreased 12 x 17 1/2 x 2-inch baking pan, arrange three of the cooked noodles. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layering noodles, filling, meat sauce, and mozzarella cheese. Sprinkle with the remaining Parmesan cheese.
4. Bake, uncovered, about 30 minutes or until heated through. Let stand for 20 minutes before serving.
From Better Homes & Gardens’ Ultimate Italian Magazine
Katie: One of our friends planned to have a dinner and a movie party at his place, but ended up having to work all day. We decided to help out by making something that could be assembled at our house and then cooked there. This recipe was perfect for this! I wanted to make a lighter version, so I used turkey sausage and cottage cheese, and it turned out great. This was probably the best lasagna recipes I have ever made, as well as one of the best I’ve eaten anywhere! I loved how it wasn’t as heavy and the spinach made a delicious flavor. There were five of us for dinner, and we ended up eating this whole pan of lasagna. (In our defense, we didn’t have any side dishes.) We think this would go great with a salad or some garlic bread. We can’t wait to make this recipe again!
Gray: I had fun helping with this one and especially with the eating! It is a really great recipe and it was much lighter version, but it doesn’t sacrifice any of the flavor. Since we don’t keep Italian seasoning, I mixed up a quick blend of basil, oregano, marjoram, parsley, garlic powder and some red chili flakes along with a couple of herbs that smelled like they would go well in the lasagna. It was a highly scientific process. I agree with Katie that this is one of the best lasagnas that we have had. I want to make this again – and soon.