It’s been a few years and Teresa Guidice’s Fabulicious! Fast & Fit cookbook is still in heavy rotation in my kitchen. My lasagna was pretty similar to her’s to begin with, but I love her lasagna sauce.
This recipe is a combo of both our recipes (but the lasagna sauce is all hers).
1 Tbsp extra-virgin olive oil
1 28-ounce can of Italian plum tomatoes with their juices, chopped
24 ounces of tomato sauce
2 tsp dried oregano
1 lb sweet Italian chicken sausage, casings removed
30 ounces of thawed frozen chopped spinach, squeezed dry
2 cups ricotta cheese
1/4 tsp salt
1/4 tsp pepper
16 sheets of lasagna noodles
2 cups shredded mozzarella
1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Lightly oil a 13 x 9-inch baking dish.
- Make the sauce: Heat the olive oil in a large frying pan over medium heat. Add the rest of the sauce ingredients and bring to a simmer. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 20 minutes.
- While the sauce is cooking, heat the sausage in a non-stick frying pan over medium heat. Stir often and break the meat up into little pieces. Cook until lightly browned, about 2 minutes. (If I buy my sausage pre-cooked and am just reheating in this step, I will throw it in the blender to chop it up before I cook it. It really cuts the time down.)
- Boil the lasagna noodles.
- Mix the spinach, ricotta, and egg in a bowl.
- Add the salt and pepper to the spinach mixture.
- Spread 1 cup of the lasagna sauce in the bottom of the baking dish.
- Drain the noodles and layer 4 slightly overlapping noodles on top of the sauce.
- Top the noodles with 1/3 of the spinach mixture, half of the sausage, 1 cup of mozzarella, and 1 cup of sauce.
- Top the lasagna with 4 more sheets of pasta, 1/3 of the spinach mixture, and 1 1/2 cups of sauce.
- The next layer will have 4 more sheets of pasta, topped with the last of the spinach mixture, the rest of the sausage, and 1 cup of sauce.
- The last layer will have 4 more sheets of pasta, the last of the sauce, and the last of the mozzarella.
- Sprinkle the Parmesan cheese.
- Cover the baking dish with aluminum foil and bake until bubbling (50-60 minutes).
- Uncover and cook 5-10 minutes more, until the cheese is completely melted.
- Let stand for 15 minutes before serving.