Italian Sausage Lasagna

Prep 15 min

Cook 105 min

Ready in 120 min

Give lasagna a grown-up makeover with Italian sausage and spinach. This recipe makes two lasagnas, so save one for later or share with a friend!

Ingredients

1 lb. (450 g) ground Italian sausage, mild or hot
1 medium onion, diced
2 cans (15 oz./412 g each) petite diced tomatoes, undrained
1 jar (24 oz./680 g) marinara sauce

12 uncooked lasagna noodles (about ½ pkg)

1 pkg (16 oz./450 g) ricotta cheese
2 eggs
1 tsp (5 mL) Italian Seasoning Mix
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
1 oz. (30 g) Parmesan cheese, grated (½ cup/125 mL), plus additional for topping
1 pkg (12 oz./ 350 g) frozen chopped spinach, defrosted and squeezed dry
16 oz. (450 g) mozzarella cheese, grated (4 cups/1 L)

Directions

Preheat the oven to 350°F (175°C).
Add the sausage and onion to a large saute pan over medium heat. Cook for about 5 minutes, until the meat is no longer pink, breaking the meat into crumbles. Add the tomatoes and marinara.
Combine the filling ingredients, except the mozzarella cheese, in a large mixing bowl.
To assemble, spread about 1 cup (250 mL) of the sauce in the bottom of each of the Brilliance Nonstick Long Loaf Pans. Lay 2 uncooked noodles slightly overlapping on top of the sauce, then spread with about ⅔ cup (150 mL) of the filling. Sprinkle with about 1 cup (250 mL) of the mozzarella cheese, and about 1 cup (250 mL) of the sauce. Repeat 2 times. Top with Parmesan, if you’d like.
Cover the pans with foil and bake for 1 hour. Remove the foil and continue baking for 10–20 minutes, or until the sides are bubbly and the pasta is tender. Let stand for 5–10 minutes before serving.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 430, Total Fat 24 g, Saturated Fat 11 g, Cholesterol 100 mg, Sodium 1,080 mg, Carbohydrate 27 g, Fiber 2 g, Sugars 6 g (includes 0 g added sugar), Protein 26 g

Cook's Tips:

For a vegetarian version, swap the meat for 3 cups (750 mL) of thinly sliced vegetables. Add the vegetables to the pan with the onion in step 2.

Assemble the lasagna and freeze it to bake later! To thaw, put it in the fridge for 1 day. Bake the lasagna as directed, adding 10 minutes to the cook time.

You can make this lasagna with fresh pasta dough! Just prepare 1 batch of Basic Pasta Dough (uncooked) dividing the dough into 6 pieces and roll into lasagna sheets on thinnest setting. You will have 6 sheets total – 3 per lasagna (trim the sheets to the size of the pan, if needed) and use in place of dry noodles.