Posts tagged lasagna

Spinach & Sausage Lasagna

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

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.

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Lasagna Rolls

I get regular emails from Whole Foods and this is one of the recipes I got. It’s pretty much the way the recipe called for except that I added some, uh… pepperoni. Hee hee!!! But hey, it’s the low-fat kind! And the cheeses I used are of the low-fat variety. Still, it was mighty good. Just take a look and tell me you’re not drooling yet.

Ingredients: Lasagna, Low-Fat Ricotta, Marinara Sauce, Baby Spinach, Low-Fat Shredded Mozarella, Low-Fat Pepperoni, Olive Oil

Directions: Cook lasagna. Working with one noodle at a time, brush with olive oil, spread a thin coat of ricotta and marinara. Layer spinach, pepperoni and mozarella. Roll up as tight as you can and stand upright on a casserole. When finished, pour remaining marinara sauce on top of each roll, sprinkle remaining mozarella and drizzle with a little more olive oil. Bake in preheated 400F oven for 30 minutes or until nice and bubbly.

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