1 tablespoon chopped fresh basil, or 1 tsp dried, optional
1 cup grated parmesan
Salt and pepper
4 cups raw baby spinach or regular spinach, chopped
Calories (1/8 recipe): 543
How to Make It
Prep time: About 25 minutes Cook time: About 1 hour
Place the lasagna noodles in a large bowl and cover with boiling water; let soften for 15 to 20 minutes. Meanwhile, in a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally, for 10 minutes, or until golden brown. Reduce the heat to low, add 1 cup of the tomato sauce, and simmer for about 5 minutes.
In a bowl, mix the ricotta, goat cheese, eggs, basil, ½ cup of parmesan, and salt and pepper to taste.
Spread 1 cup of the tomato sauce on the bottom of a 13 x 9-inch pan. Add 1/3 of the softened lasagna noodles on top. Place half the spinach on top, pressing down to make a flat layer. Add half the ricotta mixture, spreading it out in an even layer. Top with the sausage mixture and then another 1/3 of the noodles. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta. Pour the last cup of the tomato sauce on top of the lasagna noodles and sprinkle with the remaining parmesan. The lasagna can be prepared to this point and refrigerated up to 24 hours ahead or frozen for three months.
Preheat the oven to 400 degrees. On the middle shelf, bake the lasagna for 45 minutes to 1 hour.
How kids can help: Measure the ingredients; stir the cheese mixture; carefully layer the ingredients in the baking dish.
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