So despite the lack of a photo of the finished product (the above picture is pre-baking) this is a really good lasagna recipe. Hot sausage, gooey cheese, just enough spinach to make you feel virtuous… what more could you ask for? Seriously, it’s great, which is why it’s my go-to recipe to bring to new moms and dads who have just come back from the hospital and are too worn out to cook. In fact, I made this one for two friends (and baby makes three!) who are just now emerging from their haze of sleep deprivation and late-night feedings, so I hope they enjoy it! This is also why I don’t have a picture of the cooked dish.
Even if you don’t have a new baby, of course, this is a hearty, delicious dish for autumn and winter dinners. I took a few shortcuts with regard to some steps (jarred sauce is just fine for something like this!), so you could conceivably make this on a weeknight if you started early. I prefer to make it on weekends, though, and take the (ample) leftovers to work for lunch to combat the Monday blues!
Spinach and Sausage Lasagna (or New Baby Lasagna)
1 lb. hot Italian sausage
1 large onion, diced
16 oz frozen chopped spinach, thawed and drained
2 lbs ricotta cheese
2 tsp. garlic powder
1 tsp. black pepper
2 tsp. kosher salt
1 lb. shredded mozzarella cheese
2 large jars of jarred pasta sauce
1 package no-boil lasagna noodles
1. Preheat oven to 350 degrees F.
2. Remove sausage from casing and break into small pieces. Saute in a large skillet over medium-high heat until cooked through.
3. Remove sausage from the pan and cook the diced onion in the leftover fat until translucent.
4. Mix the onion and sausage with thawed, drained spinach (you should literally squeeze all of the water out with your hands to make it as dry as possible), ricotta, eggs, and seasonings, and mix thoroughly.
6. Assemble your lasagna in a 9×13″ pan in this order: Sauce, 3 noodles, spinach mixture, mozzarella cheese, REPEAT. You’ll likely have enough for 3 complete layers, so divide up your portions accordingly. Reserve a big handful of mozzarella for the very top.
7. Once you’re out of filling, put a final layer of noodles on top, generously pour sauce over them, and top with reserved cheese.
8. Cover with aluminum foil and bake 45 minutes until noodles are tender. If the cheese on top hasn’t melted, remove the foil for the last 5 minutes until it gets gooey.