Spinach, Ricotta and Sausage Lasagna

Spinach, Ricotta and Sausage Lasagna
Inspired by epicurious.com

I first discovered this recipe on epicurious.com and over the years I’ve made it my own with a few changes. One taste and you’ll know why it is my most requested potluck dish. The leftovers freeze really well; not that there’ll be many leftovers. :) Enjoy!

Serves: 12

Ingredients:
2 - 10 oz container ricotta cheese
2 - 8 oz packages frozen chopped spinach, thawed, drained
1 1/2 cups Parmesan cheese, grated
3 large eggs
1/4 cup milk
1 teaspoon basil, finely chopped
1 teaspoon oregano, finely chopped
1 teaspoon rosemary, finely chopped
1/8 teaspoon nutmeg
2 cups provolone cheese, shredded
2 cups mozzarella cheese, shredded
1 tablespoon olive oil
2 pounds mild Italian sausages, casings removed
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup red wine
1/2 teaspoon hot pepper flakes
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh basil, finely chopped
7 cups tomato sauce (store bought is just fine here)
Salt and Pepper to taste
12 prepared lasagna noodles

Directions:

1. Preheat the oven to 375F. Whisk the ricotta cheese, spinach, Parmesan cheese, eggs, milk, herbs and nutmeg in large bowl. Set aside. Combine the provolone and mozzarella cheeses in a bowl and set aside.

2. Heat the oil in large pan over medium heat. Add sausages and sauté until browned. Break up the meat into small pieces. Remove cooked meat to a plate and drain all but 1 tablespoon of the drippings from the pan.

3. Add the onions to the pan and sauté for one minute then add the garlic, red wine, pepper flakes and herbs. Cook until the wine is reduced by half. Add the tomato sauce. Return the meat to the sauce and cook until the sauce is hot and bubbly. Taste the sauce and add salt and pepper to taste. Take the pan off the heat and set aside.

4. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch baking dish. Place 4 noodles over sauce in single layer. Spread 1/3 of the remaining sauce over noodles. Spread 1/3 of the ricotta mixture over sauce evenly. Sprinkle 1 1/2 cups of the shredded cheese over the ricotta mixture. Repeat the steps for one more layer.

5. Arrange remaining noodles over shredded cheese. Drop 9 dollops of the remaining ricotta mixture evenly on top lasagna. Spoon the remaining sauce around ricotta dollops. Top with the remaining of cheese. Cover baking dish with foil.

6. Bake lasagna 50 minutes. Remove the foil and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving.

27 comments:

Vij said...

I love lasagnas. N this looks absolutely delightful. Nice clicks. Yum yum yummy!

Vij said...

I have bookmarked this girlie! will try it for sure :-)

Rosa's Yummy Yums said...

Scrumptious! I love that combo!

Cheers,

Rosa

pigpigscorner said...

Wow, sounds like a great combination of ingredients! Delicious!

Donna-FFW said...

This looks 100% super fantastic. Your blog always has such wonderful food! Such creative choices. Beautiful pictures. Makes me want to cook this up right away!!!

mesa para 4 said...

What a great and delicious lasanha...abraço

My Carolina Kitchen said...

Your lasagna looks yummy and comforting, something that I need up here in the mountains this time of the year. I always think lasagna is too much trouble to make, but yours looks easy.
Thanks for the recipe.
Sam

Dish This! said...

anything with sausage and ricotta is a winner with me!! Looks so yum!

Dawn said...

oh that crust! I want that crust!

veggievixen said...

looks so good...perfectly cooked :)

noble pig said...

How beautiful! Especially the top crust...so, so yummy!

Sara said...

This looks like the ultimate lasagna - although any time you add sausage you can't go wrong!

diva said...

u can never go wrong with spinach and ricotta. definitely one of my favourite combos. your lasagna looks amazing! i love the skin of it - well the top layer. it's just gorgeous. the colours are wonderful. but i hafta be careful my best friend isn't looking over my shoulder now as she honestly makes the best lasagna ever!! :D x

Lo said...

Please pass me a big slice of that gawgeous crusty lasagne! This looks absolutely fabulous.

Peter M said...

You've assembles this beautifully and it sounds delish...sign me up!

Bunny said...

Oh yeah this looks great! We LOVE lasagna!

Rajani said...

wow looks sooooooo tasty! i am drooling! great combination!

Debbie said...

I want to make this right now...it just looks so good!

Vera said...

It looks amazing and what a great flavor combo!

Psychgrad said...

Had spinach lasagne for dinner tonight and realized (too late) that I had leftover ricotta I should have used. Doh!

whall said...

I'm not a big spinach fan but I'm ok with it in an avocado dip (in some restaurants) and I'd definitely be ok with it in the lasagna like this, especially if you came over and made it! (hint hint)

Anonymous said...

This Lasagna is tearing my family apart.

Have you no shame?

[eatingclub] vancouver || js said...

I'm buying ricotta cheese tomorrow because I want me some of this.

Jeanne said...

Mmm... can I come to your next putlock dinner?!

ValleyWriter said...

This looks great! I was searching for a recipe that had both sausage & spinach (most have only 1 or the other) - and this fits the bill perfectly. Thanks for sharing!

Dazy said...

Can I seriously come over for dinner soon? ...... your recipe sounds so yummy.....

Anonymous said...

Fabulous - hubbie is a chef and will use at work - for the sausage I used some frozen chicken cranberry sausages and food processed them till crumbly and added some meatballs - thank you!

 
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