12 lasagna noodles, uncooked (We used gluten-free noodles)
1 16-ounce package Italian Sausage links, broken up until it looks like ground sausage
1 medium yellow onion, chopped
1 Tablespoon garlic, chopped
1 large container of chunky pasta sauce
1 15-ounce container ricotta cheese
2/3 cup grated parmesan cheese
3 cups chopped fresh spinach
2 cups shredded mozzarella cheese
Saute Italian sausage, onion and garlic in a skillet, until sausage is browned. Drain.
Add pasta sauce to the mixture and set aside.
In medium bowl, blend ricotta cheese, egg and 1/4 cup parmesan cheese. Set aside.
Coat a 9 x 13-inch baking dish with non-stick spray and spread one cup meat/sauce mixture on the bottom. Top with three lasagna noodles.
Spread 1/4 cup ricotta blend on noodles and then layer on one more cup of meat/sauce mixture.
Sprinkle one cup spinach and 1/2 cup mozzarella cheese.
Repeat this process three more times, starting with the noodles.
Top with 1/4 cup parmesan cheese to finish.
Bake uncovered at 350 degrees for 45 minutes. Let stand 10 minutes before cutting.
If using gluten-free noodles, cover the lasagna while cooking. We found that the noodles didn’t quite soften up enough when uncovered.
Check the directions for your lasagna noodles. Some recommend cooking them prior to cooking the lasagna.
For more details and photos, click here.