Wow! I’ve made lasagna many times in the past but this one takes the cake, for sure. I guess, using really good quality marinara sauce makes a big difference. I used a store bought bottle made of san marzano tomatoes. Man, that stuff is expensive but so worth it! And the quality of the cheese is so pronounced. Be sure to use good artisan quality cheeses.
So, leave the Prego on the shelf already… and suck it up. You won’t regret it!
Ingredients (6-8 Servings)
12 sheets No-Boil Lasagna
1 5oz package Organic Baby Spinach
4 Italian Sausage Links, cooked and thinly sliced diagonally
2 24oz bottles All-Natural Marinara Sauce
2 cups Ricotta
2 cups Fresh Mozzarella, sliced into thin pieces
2 cups Provolone, Shredded
1/2 cup Grated Parmesan
1 cup EVOO
Directions:
Soak the no-boil lasagna sheets in tap water and set aside. Preheat oven to 375F. Meanwhile, lightly coat a 9″x13″ baking dish with a little EVOO. Pour half a bottle of marinara sauce and spread to cover entire bottom of dish evenly.
Slather 1 cup of ricotta cheese on one side of four lasagna sheets and layer on the bottom of dish, cheese side up (may overlap a little). Pour half a bottle of marinara sauce and spread evenly with a spatula. Spread evenly half of the sausage slices and half the spinach, then a third of the mozzarella, provolone and parmesan. Repeat the process for a second layer.
Top with a final layer of lasagna sheets and the remaining sauce and cheese. Drizzle evenly with a little EVOO.
Cover with foil and pop in the oven for an hour. Remove foil and keep in the oven for another 10 minutes. Let rest for a few minutes before digging in.
frugalfeeding said,
November 22, 2011 @ 3:37 am
That looks so incredibly decadent!
Chris said,
November 22, 2011 @ 10:28 pm
Haha! Doesn’t it?
Sandra said,
November 22, 2011 @ 6:55 pm
It looks wonderful!!!
Chris said,
November 22, 2011 @ 10:28 pm
Thanks, Sandra. Glad you liked it.
Spinach and sausage lasagne « Mrs. Jackson Cooks said,
December 21, 2011 @ 10:27 am
[...] Here’s the lasagne recipe http://cookwithfire.wordpress.com/2011/11/21/spinach-sasauge-lasagna/ [...]
Just A Smidgen said,
January 14, 2012 @ 8:06 pm
Another luscious dish.. I love lasagne, your noodles are so thin and delicate… is there a certain brand you like?
Chris said,
January 14, 2012 @ 9:51 pm
Do they really look thin? I didn’t notice. Also, I don’t have a brand preference. I just get whatever’s available at the moment. Thanks for stopping by.
Cathy Snyder said,
January 15, 2012 @ 9:02 am
Chris, is the 1 cup of EVOO correct? That seems like a lot!
Chris said,
January 15, 2012 @ 9:34 am
Cathy, I just said 1 cup to make sure you have enough. You may not have to use all of it. BTW, I just tried this recipe again with Newman’s Own Organic Sausage & Peppers Sauce. Outstanding. Now, I didn’t have to add the extra sausages. Let me know how you like yours.