Sausage & Spinach Lasagna
Yield
10 servingsPrep
30 minCook
35 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
spaghetti sauce
|
*
|
| 1 ½ | pounds |
ricotta cheese
part skim |
|
| 1 ½ | pounds |
mozzarella cheese
part skim |
|
| ¾ | pound |
italian sausage
|
|
| 1 ½ | cups |
Parmesan cheese
|
|
| 1 | each |
eggs
beaten |
|
| 6 | ounces |
spinach
cooked |
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | x |
lasagna noodles
package |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
spaghetti sauce
|
*
|
| 680.4 | g |
ricotta cheese
part skim |
|
| 680.4 | g |
mozzarella cheese
part skim |
|
| 340.2 | g |
italian sausage
|
|
| 355 | ml |
Parmesan cheese
|
|
| 1 | each |
eggs
beaten |
|
| 173.4 | ml/g |
spinach
cooked |
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | x |
lasagna noodles
package |
*
|
Directions
Cook sausage in skillet and drain, set aside.
Mix ricotta, spinach, egg and spices until smooth Pour 1 cup sauce into bottom of baking dish . Cover with a layer of cooked lasagna noodles.
Add a layer of ricotta, mozzarella and sausage.
Top with a layer of sauce and grated cheese.
Repeat layers until all ingredients are used up, ending with parmesean cheese.
Bake in a moderate oven for 35 min.
