15 Nov

4 servings


  • 1 pound Italian sausage
  • 1 cup ricotta
  • 1 jar pasta sauce
  • 2 cups spinach, julienned (optional)
  • 1 can diced tomatoes, drained
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 6 garlic cloves, pressed
  • 2 Tbsp. fresh oregano, or 1 Tbsp dried
  • 1 ball fresh mozzarella
  • Lasagna noodles (6-8oz)
  • 1 ball fresh mozzarella
  • 1/4 cup fresh basil, julienned


  1. Preheat oven to 400F.
  2. Brown sausage and drain fat.  Transfer to a medium-sized bowl.
  3. Heat olive oil in skillet and saute onion and peppers until tender.  Add pressed garlic and saute for 1 minute.  Do not burn!
  4. Add ricotta and spinach, if using, to sausage and mix to combine.
  5. Cook lasagna until just al dente.
  6. Remove pasta from water and arrange on cookie sheet so pasta is not touching.
  7. Mix together pasta sauce, diced tomatoes, vegetables, and oregano.  Spoon some of the tomato mixture into a square casserole dish.
  8. Layer lasagna noodles first, ricotta/meat mixture second, and sauce/vegetable mixture last.  Continue layering until ingredients are used.
  9. Top with sauce, julienned basil, and slices of fresh mozzarella.
  10. Wrap lasagna in tin foil and bake for approximately 45 minutes.  Remove tin foil and allow to bake, uncovered, for 15 minutes.  Remove from oven when cheese is brown and bubbly.
  11. Let lasagna rest for approximately 15-20 minutes before serving.
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Posted by on November 15, 2011 in Entrees, Uncategorized


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