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.