Prep Time
15 Mins
Cook Time
12 Mins
Bake Time
50 Mins
Stand Time
10 Mins
Yield
Makes 12 servings

How to Make It

Step 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.

Step 2

Drain spinach well, pressing between paper towels. Stir together spinach, ricotta cheese, egg, and Parmesan cheese in a large bowl until blended.

Step 3

Arrange 2 lasagne noodles in a single layer in a lightly greased 8-inch square baking dish; layer evenly with 3/4 cup spinach mixture, 1 cup sausage mixture, and 1/2 cup cheese blend. Repeat layers twice, gently pressing layers to compact. Top with 2 noodles, 1 cup sausage mixture, and 1/2 cup cheese blend. (Dish will be full.) Repeat procedure with remaining ingredients in another lightly greased 8-inch square baking dish. Place both dishes on an aluminum foil-lined baking sheet.

Step 4

Bake, covered, at 350° for 40 minutes; uncover and bake 8 to 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Step 5

Note: To freeze, prepare as directed through Step Cover baking dishes tightly with aluminum foil. Freeze up to 1 month. Thaw overnight in the refrigerator. Let stand at room temperature 30 minutes. Bake, covered, at 350° for 1 hour. Uncover and bake 15 more minutes or until bubbly.

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