Classic Lasagne
Classic Lasagne with Italian sausage, mushrooms, mozzarella, and a mixture of spinach, ricotta, and parmesan cheese.
12or 1 Garfield
12or 1 Garfield
  1. 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.
  1. Stir together spinach, ricotta cheese, egg, and Parmesan cheese in a large bowl until blended.
  2. 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.]
  3. Bake, covered, at 350° for 40 minutes; uncover and bake 8 to 10 more minutes or until bubbly. Let stand 10 minutes before serving.
  1. 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.
  1. 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