Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses
If you want to add more Mediterranean recipes to your collection, Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses might be a recipe you should try. One portion of this dish contains roughly 35g of protein, 36g of fat, and a total of 603 calories. This recipe serves 10 and costs $3.02 per serving. This recipe from Epicurious has 7591 fans. A mixture of fresh mozzarella, tomato paste, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. With a spoonacular score of 98%, this dish is spectacular. Similar recipes include Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses, Classic Lasagna with Fresh Cheeses, and Spinach and Sausage Lasagna.
Servings: 10
Preparation duration: 40 minutes
Cooking duration: 105 minutes
Ingredients:
9 x 13 x 2-inch baking dish, preferably glass
1 1/2 cups packed basil leaves
1/4 teaspoon freshly ground black pepper
2 28-ounce cans whole tomatoes
2 large egg yolks
1 pound fresh mozzarella, grated (about 4 cups)
4 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
3/4 teaspoon kosher salt
Pinch kosher salt
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 teaspoons dried oregano
9 no-boil lasagna noodles (such as Barilla)
1/2 cup grated Parmesan (about 2 ounces)
2 15-ounce containers part-skim ricotta cheese
1/2 teaspoon red-pepper flakes, plus more to taste
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
2 tablespoons tomato paste
Equipment:
oven
pot
wooden spoon
food processor
bowl
paper towels
baking pan
baking sheet
aluminum foil
Cooking instruction summary:
PreparationPreparation: Position the rack in the upper third of the oven and preheat to 375F. 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.
Step by step:
1. Position the rack in the upper third of the oven and preheat to 375F.
Make the sauce
1. In a large pot over medium-high heat, heat the oil.
2. 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.
3. 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
1. In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
Assemble the lasagna
1. Squeeze the spinach in a paper towel or clean dishcloth until very dry.
2. Transfer to a bowl and season with a pinch of salt.
3. 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.
4. 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.
5. 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.
6. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more.
7. Let cool at least 10 minutes before serving.
8. 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.
Nutrition Information:
covered percent of daily need
