My family really doesn’t love lasagna. Not just my lasagna, any lasagna. How does this happen?
Actually, my husband has grown to like it more over the years. Or he’s just being nice. For him it’s a texture thing – he’s not a big fan of ricotta cheese, so lasagnas loaded with it are a turnoff.
My kids, however? They’d rather eat a pile of vegetables. I’m not complaining, mind you, but really?? Who doesn’t like the cheesy goodness that is lasagna?
Oh well. It’s a good thing lasagna works awesomely for lunch-leftovers, and this particular batch of spinach, mushroom and Italian sausage lasagna turned out amazing!
- 1 24oz jar marinara sauce
- 9 cooked lasagna noodles, broken in half
- 1 15oz container ricotta cheese
- 4 cups shredded mozzarella cheese
- 2 cups shredded Parmesan cheese
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried basil
- 1/4 cup freshly chopped Italian parsley
- 2 tablespoons dried parsley
- 2 cups chopped fresh spinach
- 1/2 cup mushrooms, sliced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 Italian sausage link, pre-cooked and sliced in bite-sized chunks
InstructionsPreheat the oven to 375°F.Warm the olive oil over medium-high heat in a large skillet. Add the onions and mushrooms, and saute them until the onions become translucent – about 5 minutes. Throw in the garlic and 1/2 teaspoon of the salt, and continue to cook for another 2 minutes. Pour in the marinara, and bring the mixture to a simmer, then remove the pan from heat and set it aside.Combine the ricotta, egg, 1 cup of the Parmesan cheese, 1/2 teaspoon of the salt, pepper, basil, fresh parsley and spinach in a large mixing bowl.Ladle 1/4 of the marinara sauce into the bottom of a 9×9″ baking dish. Add 1/3 of the lasagna, arranging them in a layer, to cover the bottom. Spread another fourth of the marinara on top, then 1/2 of the ricotta mixture, 1/2 of the Italian sausage and 1/3 of each of the cheeses. Sprinkle dried parsley on top. Add another layer of lasagna.Ladle another fourth of the marinara, followed by the other half of the ricotta mixture and a third of each the cheeses. For the final layer you won’t use the ricotta mixture. Instead, layer lasagna, sauce, cheese, parsley.Cover the pan with aluminum foil and set it on a baking sheet (this makes it easier to get in and out of the oven). Bake for 40 minutes, then remove the foil and continue baking until the lasagna’s bubbly and the cheese is all melted on top – another 10 to 15 minutes.Let the lasagna cool slightly before serving.