Use 2 (8-inch) square baking dishes so you have the option of baking both for a large gathering or baking one and freezing one for later.

Recipe by Southern Living September 2007

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Recipe Summary

prep:
15 mins
cook:
12 mins
bake:
50 mins
stand:
10 mins
total:
1 hr 27 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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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