Friday, January 25, 2013

Spinach Lasagna With Italian Sausage

This uses the same cheese filling that is in the spinach rolls.  Make sure that the spinach is wrung dry between two towels to try get out as much liquid as possible. 


1 pd. Italian sausage
1 onion chopped
4 cloves garlic, minced
1/4 c. olive oil
3 (15oz) cans Italian diced tomatoes
2 (8oz) cans tomato sauce
6 oz cans tomato paste
2 tsp dried oregano
2 tsp dried basil
2 bay leaf

Cheese Filling:
16 oz container ricotta cheese
2 eggs
20-oz package frozen spinach, drained well
1/4 tsp pepper
1 tsp dried basil
1/4 cup Parmesan cheese

4 cups mozzarella cheese
1/4 cup Parmesan cheese
cooked lasagna noodles

To prepare sauce:
Heat olive oil in skillet and sauté onions, and garlic until softened. Add Italian sausage and cook, breaking up into small pieces. Once cooked, add tomatoes, tomato paste and sauce, oregano, basil, salt, pepper, bay leaf. Simmer on low until thick. Season with salt and pepper.
To prepare filling:
Add ricotta cheese, cooked drained spinach, eggs, basil, pepper, and Parmesan in bowl and mix well.
Add 1/4 to 1/2 cup of sauce in bottom of 13 X 9 baking dish. Cover with noodles. Cover noodles with half of the cheese mixture. Spread evenly with about 1 cup of sauce. Top with 1/3 of mozzarella cheese. Repeat one more time. Add another layer of noodles and top with 1/4 cup extra Parmesan cheese and the remaining mozzarella cheese.
Bake at 350 degrees covered with foil for 30 minutes.
Uncover and bake an additional 15 minutes or until cheese is lightly brown.