Wednesday, June 11, 2014

spinach and sausage lasagna... 1 hour and 20 minutes

the goods:

1 pound sweet Italian sausage (casings removed)
32 ounces ricotta cheese (4 cups)
2 large eggs
2 packages (10 ounces each) frozen chopped spinach, thawed
6 cups marinara sauce
12 no-boil lasagna noodles (8 ounces)
4 cups shredded fontina cheese

Preheat oven to 400 degrees. In a medium skillet cook sausage over medium heat, breaking up meat with a wooden spoon, until no longer pink, about 10 minutes. Set aside. Whisk together ricotta, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Squeeze spinach to remove as much liquid as possible, and add to ricotta mixture; stir well to combine.
Spread a thin layer of tomato sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange a layer of noodles on top. Spread one-third of the ricotta mixture over noodles, followed by one-third of the marinara sauce, then one-third of the sausage; sprinkle with one-third of the fontina cheese. Repeat to make two more layers, ending with cheese. Cover with aluminum foil; bake 30 minutes. Remove foil; continue baking until golden brown on top and sauce is bubbling, about 15 minutes more. Let cool slightly before slicing into squares and serving.

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