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Sausage Lasagna With Spinach


Sausage Lasagna With Spinach Recipe

This Sausage Lasagna With Spinach Recipe yields a creamy lasagna that is easy to make and only requires one dish.

Instead of making tomato sauces on the stovetop, substitute your favorite jarred marina sauce from your local market. To create a cheese sauce, add cottage cheese (this will produce a sauce that is creamier and less grainy than if you use ricotta when cooked). However, you will need to add a cup of parmesan or pecorino to enhance the cheesy flavor.

For the filling, use the super savory combination of Italian sausage (both hot and sweet worked equally well)’ cremini mushrooms, and baby spinach. To speed up the prep, microwave the filling, allowing the sausage to cook through, the spinach to wilt, and the mushrooms to shed some of their moisture.

After pressing out any of the filling’s excess liquid, we begin layering. Working in an 8-inch square dish-just the right size for four servings-we layered the pasta sauce,
no-boil noodles, sausage filling, cheese sauce, and some shredded mozzarella. We repeated these layers and topped the lasagna off with plenty of mozzarella for a bubbly, cheesy crust. We prefer the flavor of whole milk cottage cheese here, but low-fat cottage cheese can be substituted; do not use nonfat cottage cheese. Sausage Lasagna with Spinach and Mushrooms

Sausage Lasagna With Spinach Recipe – Cooking

Adjust oven rack to middle position ai heat oven to 425 degrees. Combine cottage cheese, Parmesan, garlic, and . teaspoon pepper in bowl.

Combine sausage, mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; cover and microwave, stirring occasionally, until sausage is no longer pink and mushrooms have released their liquid, about 9 minutes. Stir in spinach and microwave until wilted, about I minute. Transfer mixture to colander and let drain for 5 minutes, pressing on mixture With back of spoon to remove as much moisture as possible

Grease 8-inch square baking dish. Spread 1 cup pasta sauce in prepared dish and lay 2 noodles on top (noodles may overlap slightly). Top with half of sausage mixture, half of cottage cheese mixture, and . cup mozzarella. Repeat layering with 2 noodles, 1 cup pasta sauce, remaining sausage mixture, remaining cottage cheese mixture, and 1/2 cup mozzarella. Lay remaining 2 noodles on top, cover with remaining pasta sauce, and sprinkle with remaining 1 cup mozzarella.
(Assembled lasagna can be refrigerated for up to 24 hours; if refrigerated, increase covered baking time in step 4 to 45 minutes.)

Cover dish tightly with greased aluminum foil and bake until bubbling around edges, about 30 minutes. Remove foil foil and continue to bake until cheese is spotty brown, 10 to 15 minutes, rotating dish halfway through baking. Remove dish from oven and let cool for 15 minutes before serving.

Sausage Lasagna With Spinach Recipe Ingredients

4 ounces(1/2 cup ) whole-milk cottage cheese
2 ounces Parmesan cheese, grated (1 cup)
1 garlic clove, minced
Salt and pepper
12 ounces hot or sweet Italian sausage,
casings removed, sausage crumbled into 1/2 inch pieces
8 ounces cremini mushrooms, trimmed and sliced thin
5 ounces (5 cups) baby spinach
1 (24-ounce) jar marinara pasta sauce
6 no-boil lasagna noodles
8 ounces whole-milk mozzarella cheese, shredded (2 cups)


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