Italian Sausage and Spinach Lasagna

Name: Italian Sausage and Spinach Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters shredded carrot; 59 milliliters chopped fresh basil; 227 grams cups preshredded part-skim mozzarella cheese, divided; 425 grams carton fat-free ricotta cheese; 0 teaspoons salt; 737 grams no-salt-added spaghetti sauce; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry; 227 grams hot or mild turkey Italian sausage; 118 milliliters hot water; 6 whole wheat uncooked lasagna noodles

Italian Sausage and Spinach Lasagna might be just the Mediterranean recipe you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 319 calories, 24g of protein, and 14g of fat each. Head to the store and pick up salt, no-salt-added spaghetti sauce, water, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

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Oven

Cook noodles according to package directions, omitting salt and fat.

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Pasta

Salt

Drain, but do not rinse. Arrange noodles in a single layer on wax paper to prevent sticking.

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Pasta

Equipment you will use

Wax Paper

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble.

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Sausage

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Frying Pan

Drain well; return to pan.

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Frying Pan

Add spaghetti sauce and carrot; simmer, uncovered, 10 minutes.

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Pasta Sauce

Carrot

Spoon 3/4 cup sauce mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over sauce.

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Pasta

Sauce

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Baking Pan

Combine ricotta cheese, salt, 1/2 cup hot water, spinach, and basil in a large bowl; spoon half of mixture over noodles. Top with 1 cup mozzarella cheese and 1 cup sauce mixture. Repeat layers with remaining ricotta mixture, 3 noodles, and remaining sauce mixture. Cover dish with foil; bake at 375 for 35 minutes. Uncover, sprinkle with remaining 1 cup mozzarella, and bake 30 minutes.

Ingredients you will need

Mozzarella

Ricotta Cheese

Pasta

Spinach

Basil

Sauce

Water

Salt

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Oven

Bowl

Aluminum Foil

Let stand 10-15 minutes before serving.

Equipment

Ingredients

Servings:

237milliliters

shredded carrot 59milliliters

chopped fresh basil 227grams

cups preshredded part-skim mozzarella cheese, divided 425grams

carton fat-free ricotta cheese 0teaspoons

salt 737grams

no-salt-added spaghetti sauce 283grams

package frozen chopped spinach, thawed, drained, and squeezed dry 227grams

hot or mild turkey Italian sausage 118milliliters

hot water 6

whole wheat uncooked lasagna noodles

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Colledila Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 85 dollars per bottle.

Barone Ricasoli Colledila Chianti Classico Gran Selezione

Bright ruby color and stunning concentration of fragrances. Its ethereal fruity, flowery and balsamic notes strike for their fresh elegance. Notes of cherry, sour cherry, black cherry, morello cherry, violet, mint, aniseed, cinnamon. All its splendor is expressed in the palate with an extraordinary balance between the concentration of acidity and elegance. The typical notes of red fruit extended by the sweet tannins and mineral sensations return. Clean, elegant, lingering, and delicate.