Megans Incredible Sausage Spinach Lasagna Recipes

LASAGNA WITH ITALIAN SAUSAGE AND SPINACH

Steps:

• Rinse cooked lasagna noodles and set aside. Be sure that you don't use more than 12 oz. or the lasagna will be too dry.
• Meanwhile, in a dutch oven or other large vessel, put the oil, onion and green bell pepper. Saute over medium heat until the onion is tender.
• Add the sausage and garlic and stir-fry until well browned, chopping up the meat as you stir, to make sure all of the pieces are small.
• Add the diced tomatoes, tomato paste, parsley, oregano, basil and 1 teaspoons salt. Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
• Meanwhile, press out the water from the thawed spinach so that it is very dry. Put the spinach into a medium-size mixing bowl.
• Add the cottage cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoons salt and black pepper to the spinach. Stir until well mixed.
• In another medium-size bowl put the grated Mozzarella cheese.
• In a lasagna pan that you have oiled, put down 1/3 of the tomato-meat sauce.
• Cover with 1/2 of the lasagna noodles.
• Top with 1/2 of the spinach-cottage cheese filling.
• Top with half of the mozzarella cheese.
• Repeat using 1/3 of the tomato-meat sauce, remaining noodles, remaining spinach filling and mozzarella cheese.
• Top with the remaining 1/3 of the tomato-meat sauce and sprinkle 1/4 cup Parmesan cheese over the very top.
• Bake in a 350 degrees oven for 45 minutes.
• You might wonder whether or not there is enough tomato sauce, but once the lasagna heats up and the cheese gets gooey, there is enough sauce. I don't like a a lasagna with lots of runny heavy tomato sauce that covers the taste of everything else in the lasagna. If you feel like you need a bit more, add an 8 oz. can of tomato sauce to the tomato-meat sauce.

SPINACH AND SAUSAGE LASAGNA

Steps:

• In a large pot or Dutch oven, saute the garlic in the olive oil over medium heat. Saute until it starts to brown.
• Add the sausage (out of the casing) to the pot. Brown the sausage and break it up with your spoon.
• Add the wine to the pot, then scrape up any brown bits from the bottom of the pot. Let it simmer for 2 minutes.
• Add the tomatoes, water, basil, salt and pepper. Stir until everything is combined. Cover and let simmer for 20 minutes, stirring occasionally.
• While the sauce is simmering, fill another large pot with water. Salt the water and bring to a boil. Cook lasagna noodles in the salted water until al dente, about 6-8 minutes. Drain the noodles and set aside.
• Preheat the oven to 375 degrees.
• Mix together the ricotta, 1 cup of the mozzarella, 1/2 cup of the Parmesan, garlic powder, and the eggs in a large bowl. Salt and pepper to taste.
• In the bottom of a 9-by-13-inch baking pan, ladle 1/2 cup of the sauce and spread it out. Arrange a layer of lasagna noodles covering the sauce. Spread 1/3 of the ricotta mixture over the noodles, then layer a cup of the spinach.
• Repeat these layers until you run out of ingredients.
• The top layer should be a layer of noodles covered with sauce and topped with 1/2 cup of mozzarella and 1/2 cup of Parmesan.
• Cover the lasagna with foil and bake for 30 minutes. Then uncover and bake for another 15-20 minutes, until the cheese is bubbly. Let it rest for 10 minutes before serving.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

SAUSAGE SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
• In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg.
• In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese.
• Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.

SPINACH AND SAUSAGE LASAGNA

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.

SAUSAGE & MUSHROOM LASAGNE

Steps:

• Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
• Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
• Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
• Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
• To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.

SPINACH AND TURKEY SAUSAGE LASAGNA

Steps:

• In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside. , In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is no longer pink. Add the garlic, oregano, marjoram and fennel; cook 1 minute longer. , Add roasted peppers and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside. , In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.

MEGAN'S INCREDIBLE SAUSAGE SPINACH LASAGNA

Steps:

• 1. Cook and cool noodles. Cook and drain spinach WELL. Cook sausage with onion until cooked through and make extremely crumbly so that you can layer.
• 2. Put a little of the combined sauces in the bottom of a 9x13 pan, then put a layer of noodles (this will prevent them from sticking). Cover with 1/3 of the ricotta, then cheese, spinach and a second layer of noodles.
• 3. Layer second layer of ricotta, sausage, and drizzle with both sauces. Top with a layer of noodles, and layer remaining ricotta, sausage, second 1/3 Italian cheese blend, and a last layer of noodles. Sprinkle with Italian seasoning, cover with remaining cheese. Drizzle with remaining alfredo, then cover to edges of the pan with the pasta sauce. Use more if necessary to prevent noodles from burning.
• 4. Bake at 350 degrees 45-55 min. Let stand 10 min.