Spicy Sausage and Spinach Lasagna

Wine Pairing

Sangiovese, 2010

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 pounds hot Italian sausages, casings removed
  • Spicy Tomato Sauce
  • 1 15-ounce container ricotta cheese
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1 3/4 cups grated Parmesan cheese
  • 2 large eggs
  • 3 tablespoons whipping cream
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 9 uncooked lasagna noodles (no bake)
  • 3 cups shredded provolone cheese (about 12 ounces)

Directions

Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce (See recipe on site). Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving.

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