Classic Lasagne
Classic Lasagne with Italian sausage, mushrooms, mozzarella, and a mixture of spinach, ricotta, and parmesan cheese.
| Servings |
| 12or 1 Garfield |
|
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Ingredients
- 1 1/4pound ground Italian sausageI use a mixture of mild and hot
- 18 oz package sliced, fresh mushrooms
- 224 oz jars tomato-and-basil pasta sauce
- 110 oz package frozen, chopped spinach, thawed and well-drained
- 132 oz container low-fat ricotta cheese
- 1 large egg, lightly beaten
- 1/2cup Parmesan cheese
- 1box Oven-ready lasagne noodles
- 116 oz package shredded mozzarella
Instructions
Directions
- Cook sausage and mushrooms in a lightly greased large Dutch oven over medium-high heat, stirring occasionally, 10 to 12 minutes or until meat crumbles and is no longer pink. Drain and return to Dutch oven. Stir in pasta sauce.
- Stir together spinach, ricotta cheese, egg, and Parmesan cheese in a large bowl until blended.
- Depending on the size of noodles*, arrange a single layer to cover the bottom of a lightly greased 9” x 13” pan; layer evenly with 3/4 cup spinach mixture, 1 cup sausage mixture, and 1/2 cup cheese blend. Repeat the layers a second time, starting with noodles and ending with mozzarella. [This can also be divided into two 8″-inch square pans.]
- Bake, covered, at 350° for 40 minutes; uncover and bake 8 to 10 more minutes or until bubbly. Let stand 10 minutes before serving.
Freezing
- To freeze, cover tightly with aluminum foil. The lasagna can be safely frozen for up to 1 month. Thaw overnight in the refrigerator. Let sit at room temperature 30 minutes. Bake covered for 50 minutes, uncover and bake 8 to 10 minutes more or until bubbly. Let stand 10 minutes before serving.
*notes
- Barilla oven-ready noodles are shorter, wider and flat. Walmart Great Value oven-ready noodles are wavy and look more like traditional noodles that need to be boiled. I prefer the Great Value brand, but either is great.
Recipe Notes
