Triple Cheese Spinach And Sausage Lasagna Food

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

FOUR CHEESE SPINACH & SAUSAGE LASAGNA

Steps:

• Heat oven to 350°F.
• Mix eggs, ricotta, spinach and 1/2 cup grated cheese until blended.
• Spread 1 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each of the ricotta mixture and sausage. Top with layers of 1/2 cup mozzarella and 1-1/2 cups of the remaining pasta sauce. Repeat all layers. Top with remaining noodles, sauce and mozzarella. Sprinkle with parsley; cover.
• Bake 1 hour 10 min. or until heated through, uncovering and topping with remaining grated cheese after 1 hour. Let stand 10 min. before cutting to serve.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat.
• Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
• Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, about 5 minutes.
• Add remaining ingredients.
• Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
• Discard bay leaf.
• Set aside and cool.
• Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
• Mix in spinach.
• Season to taste with salt and pepper.
• Mix in eggs.
• Preheat oven to 350°F
• Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
• Place 5 noodles over sauce, overlapping to fit.
• Spread half of the ricotta-spinach mixture evenly over noodles.
• Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
• Spoon 1½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
• Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1½ cups sauce.
• Arrange remaining 5 noodles over sauce.
• Spread remaining sauce over noodles.
• Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
• Cover baking dish with aluminum foil.
• Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
• Let lasagna stand 15 minutes before serving.

TRIPLE CHEESY -SAUCY-SAUSAGE LASAGNA

Steps:

• Preheat oven to 375*F.
• Cook the noodles according to the package instructions; drain.
• In a non-stick skillet over medium-high heat, cook the onion and sausage until the sausage is no longer pink, 6-8 minutes; drain the fat.
• Reduce the heat to medium; stir in the tomato paste, 1/2 tsp.
• salt, 1/2 tsp.
• garlic powder, 1/2 tsp.
• Italian seasoning, and 1/4 tsp.
• pepper.
• Add the milk; cook, stirring, until thickened, about 3 minutes.
• Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.
• Remove pan from heat.
• Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.
• Spread 1/2 cup of the reserved marinara sauce in the bottom of an ungreased 13x9" baking dish; top with 4 whole noodles, 1/3 of the cheese mixture, and 1/3 of the sausage mixture.
• Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.
• Cover the pan with foil.
• **(At this point, I usually like to refrigerate the lasagna for about 1 hour to let the flavors blend--if you choose to do it this way, preheat the oven when you're ready to bake.)** Bake until bubbly, 40 minutes; uncover the pan and bake 5-10 minutes longer.
• Serve hot.

LASAGNA WITH ITALIAN SAUSAGE AND SPINACH

Steps:

• Rinse cooked lasagna noodles and set aside. Be sure that you don't use more than 12 oz. or the lasagna will be too dry.
• Meanwhile, in a dutch oven or other large vessel, put the oil, onion and green bell pepper. Saute over medium heat until the onion is tender.
• Add the sausage and garlic and stir-fry until well browned, chopping up the meat as you stir, to make sure all of the pieces are small.
• Add the diced tomatoes, tomato paste, parsley, oregano, basil and 1 teaspoons salt. Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
• Meanwhile, press out the water from the thawed spinach so that it is very dry. Put the spinach into a medium-size mixing bowl.
• Add the cottage cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoons salt and black pepper to the spinach. Stir until well mixed.
• In another medium-size bowl put the grated Mozzarella cheese.
• In a lasagna pan that you have oiled, put down 1/3 of the tomato-meat sauce.
• Cover with 1/2 of the lasagna noodles.
• Top with 1/2 of the spinach-cottage cheese filling.
• Top with half of the mozzarella cheese.
• Repeat using 1/3 of the tomato-meat sauce, remaining noodles, remaining spinach filling and mozzarella cheese.
• Top with the remaining 1/3 of the tomato-meat sauce and sprinkle 1/4 cup Parmesan cheese over the very top.
• Bake in a 350 degrees oven for 45 minutes.
• You might wonder whether or not there is enough tomato sauce, but once the lasagna heats up and the cheese gets gooey, there is enough sauce. I don't like a a lasagna with lots of runny heavy tomato sauce that covers the taste of everything else in the lasagna. If you feel like you need a bit more, add an 8 oz. can of tomato sauce to the tomato-meat sauce.

SPINACH AND SAUSAGE LASAGNA

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.