Triple Cheese Spinach and Sausage Lasagna |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 6 |
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To save some time make the sauce a day in advance - the complete lasagna can be prepared and baked the next day :) Ingredients:
3 -4 tablespoons olive oil |
1 onion, chopped |
2 -3 tablespoons minced fresh garlic |
3 carrots, peeled and finely chopped (chop about 1/4-inch pieces) |
7 -10 ounces italian sausages, casings removed (preferably spicy) |
1/2 lb ground beef or 1/2 lb pork |
2 teaspoons dried red pepper flakes (or to taste, add in more for extra spicy) |
2 (28 ounce) cans crushed tomatoes |
1/2 cup tomato paste |
2 teaspoons dried basil |
1 -2 tablespoon dried oregano |
2 tablespoons light brown sugar |
1 -2 small bay leaf |
salt and pepper |
2 (15 ounce) containers ricotta cheese |
3/4 cup grated parmesan cheese |
1/4 cup grated mozzarella cheese |
1 (10 ounce) package frozen spinach, thawed and well-drained (squeeze out any moisture with hands, use only half of the package) |
2 eggs, slightly beaten |
salt and black pepper |
15 lasagna noodles (cooked to only firm-tender, do not over-cook the pasta!) |
1/4-1/3 cup grated parmesan cheese (or to taste) |
5 -6 cups grated mozzarella cheese |
Directions:
1. Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
2. Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
3. Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
4. Add in all remaining ingredients; stir to combine.
5. Season with salt and pepper.
6. Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
7. For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
8. Add in drained spinach, then mix in eggs.
9. Set oven to 350°F.
10. Grease an 13x9-inch glass baking dish or one a little larger with high sides.
11. Spread about 1/2 cup (or a little more) sauce on the bottom.
12. Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
13. Spread HALF of the ricotta/spinach mixture over the noodles.
14. Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
15. Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
16. Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
17. Arrange 5 more noodles over the sauce.
18. Spread more sauce over the noodles.
19. Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
20. Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
21. Bake for about 40 minutes.
22. Uncover and bake for another 35-40 minutes, or until bubbly.
23. Let stand about 10-15 minutes (or longer) before slicing.
24. Delicious!
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