Leigh Beisch
8 servings (serving size: 1/8 of lasagna)

Feed your family this fantastic italian sausage and spinach lasagna dish for an easy weeknight meal.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cook noodles according to package directions, omitting salt and fat. Drain, but do not rinse. Arrange noodles in a single layer on wax paper to prevent sticking.

Step 3

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return to pan. Add spaghetti sauce and carrot; simmer, uncovered, 10 minutes.

Step 4

Spoon 3/4 cup sauce mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over sauce. Combine ricotta cheese, salt, 1/2 cup hot water, spinach, and basil in a large bowl; spoon half of mixture over noodles. Top with 1 cup mozzarella cheese and 1 cup sauce mixture. Repeat layers with remaining ricotta mixture, 3 noodles, and remaining sauce mixture. Cover dish with foil; bake at 375° for 35 minutes. Uncover, sprinkle with remaining 1 cup mozzarella, and bake 30 minutes. Let stand 10-15 minutes before serving.

Ratings & Reviews

BogeysMom's Review

February 16, 2014
This was really, really, really bland. I tried adding onion and garlic as suggested by nancycotton. I used half hot sausage, half mild sausage. None of that helped. This recipe needs a major overhaul to make it worth eating. I'd probably use ground beef instead of sausage, add some red wine, use more garlic & basil, and maybe some oregano. The only thing I liked about this was how easy it was. Nice that it's healthy but it isn't at all tasty.

nancycotton's Review

November 18, 2012
Very tasty. I added flat leaf parsley to the ricotta mix and chopped onion, bell pepper, and garlic to the sauce. The more veggies the better

foodieD's Review

December 12, 2011
It's one of my favorites! Lots of flavor and very easy. I highly recommend this lasagna.