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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a lasagna alternative I found in an old issue of Canadian Living . It was from an article spotlighting personal chefs and make-ahead dishes. Bake in two 9x9-inch dishes or one very large casserole. CHEF NOTE: After making this several times, I prefer to make the topping more cheesy. I reduce flour to 1/4 cup and reduce milk to 2 cups, increasing cheese to a generous 1 cups mozzarella cheese with another half cup or more sprinkled over top. Ingredients:
2 lbs mild italian sausage, casings removed |
2 onions, chopped |
6 garlic cloves, minced |
1 tablespoon dried basil |
4 cups sliced mushrooms |
2 (28 ounce) cans chopped tomatoes |
1 (5 1/2 ounce) can tomato paste |
1/2 teaspoon pepper |
6 cups chopped fresh spinach |
1 (12 ounce) package spaghetti |
2 tablespoons butter |
1/2 cup all-purpose flour (see chef note in introduction) |
3 cups milk |
3/4 cup shredded mozzarella cheese |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1/2 cup grated parmesan cheese |
Directions:
1. In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
2. Cook until it is no longer pink.
3. Drain off fat.
4. Add onions, garlic and basil and cook for another 5 minutes to soften onions.
5. Add mushrooms and cook until liquid is evaporated, about 5 minutes.
6. Add tomatoes, tomato paste and pepper; bring to a boil.
7. Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
8. Stir in spinach.
9. Meanwhile, for topping: in saucepan, melt butter over medium heat.
10. Whisk in the flour and cook, whisking constantly for 1 minute.
11. Whisk in the milk.
12. Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
13. Add mozzarella cheese, salt and pepper.
14. Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
15. Drain and add to MEAT sauce; toss to coat.
16. Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate-try 2 9 x 13-inch pans instead); pour topping over and then sprinkle with Parmesan cheese.
17. Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.
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