CHEESY SAUSAGE LASAGNA
Lasagna is one of my favorite things to make. It's relatively easy and leaves us with some great leftovers.
This turned out so well. The recipe is very versatile. Sometimes I use 1/2 ground sirloin and 1/2 sausage, or all ground sirloin and sometimes I even use ground turkey. The possibilities are endless!
1 package no-boil lasagna noodles
1 pound sweet Italian sausage
6 ounces fresh spinach
1 small onion, diced
3 cloves garlic, pressed
1 15-ounce ricotta cheese
4 cups of shredded mozzarella, divided
1/4 cup Pecorino Romano
2 jars Kroger brand - Extra Tomato Spaghetti Sauce (or your favorite brand/flavor)
Preheat oven to 375 degrees.
Spray a 13x9x3 pan with non-stick spray.
Place onions and sausage in a large skillet over medium/medium-high heat. Cook until the sausage browns. Remove skillet from heat and drain grease. Return skillet to heat and add garlic. Cook until fragrant, about 1 minute. Reduce heat to medium, add spinach and cover, stirring occasionally until the spinach wilts, 5-7 minutes. Remove pan from heat.
In a medium sized bowl, beat the 2 eggs. Add the ricotta cheese, 2 cups mozzarella cheese and Pecorino Romano. Stir until combined.
Layer as follows:
Add 1 cup of spaghetti sauce to the bottom of your 13x9 pan
1 layer of lasagna noodles, 1/3 of the ricotta mixture, 1/2 of the sausage mixture, 1 cup sauce
1 layer of lasagna noodles, 1/3 of the ricotta mixture, 1 cup mozzarella, 1 1/2 cup sauce
1 layer of lasagna noodles, 1/3 of ricotta mixture, remainder of sausage mixture, 1 cup sauce
1 layer of lasagna noodles, 1 cup sauce, 1 cup of mozzarella cheese
Cover with foil and bake for 60 minutes. Remove foil and bake for an additional 5 minutes. Remove from oven and let stand for 15 minutes before serving.