Italian Sausage and Spinach Lasagna
What else can be better than Italian sausage, spinach, cheese, and noodles…. The fact that I can use my BEAUTIFUL LASAGNA PAN from the Rachael Ray Collection! This is ALWAYS a hit! The good thing about this recipe is that you can cater it to your guests – for example: if they like a bit of heat, use hot sausages!
2 tsp olive oil
1 large onion, chopped
4 garlic cloves, minced
1 1/2 tsp of Italian seasoning
2 tsp dried oregano
1/4 tsp red pepper flakes
1 lbs Italian sausage
Salt & Pepper
2 cans Tomato Sauce
6 cups shredded shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
12 Oven ready lasagna noodles
I LOVE my Rachael Ray Stoneware Lasagna Lover Pan Not only is it beautiful to cook and serve in, it hold a lot of lasagna! I always had problems with pans that were not deep enough.. well this one is!! The only thing is that you can’t get them here, I bought mine down in the States.
Cut the casing off the sausages and add them to a sauce pan with some oil, and cook the sausages until they’re fully cooked. Since you remove the casings, they should break apart and look like ground meat. Add the onions, garlic, seasoning, herbs and pepper flakes (about 5 minutes). Added tomatoes sauce and brought it to a boil. I then reduced it to a rapid simmer, and let it cook, stirring occasionally, until it thickened (about 20 minutes). Season with salt and pepper
I then put 1 cup of sauce at the bottom of the baking dish, layered lasagna noodles (I used oven-ready noodles therefore I did not have to pre-cook them). After I put 2 cups of sauce over the noodles….
a layer of spinach, then layered the mozza cheese and parm. Then comes a layer of noddles.
Repeat for a second layer. I covered the last layer of noodles with the remaining sauce (bout 1 cup) and covered it with the remaining cheese.
Cover with foil and bake for 1 hour in a pre-heated oven at 350 degrees. After an hour, I removed the foil and put it back in for about 20-25 minutes – or until the cheese on top is bubbling and browned. Let stand for 15 -20 minutes and serve.