Always a crowd-pleaser: lasagna with mozzarella, ricotta, and Parmesan cheeses, sweet Italian sausage, spinach, and a homemade tomato sauce.
Preparation Time
40 mins
Cooking Time
60 mins
Total Time
1 hr 40 mins
Calories
391 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Step 3
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
Step 4
In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
Step 5
Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
Step 6
Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.
Ingredients
3 eggs
2 cups water
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper
2 teaspoons garlic salt
1 (15 ounce) can tomato sauce
1 ½ teaspoons Italian seasoning
1 ½ teaspoons dried oregano
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles
3 (6 ounce) cans tomato paste
1 pound sweet Italian sausage
1 ½ teaspoons dried basil leaves
½ tablespoon minced garlic
⅔ cup chopped onions
⅔ cup chopped fresh parsley, divided
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
