Updated: Aug 28
Here is my take on the classic recipe.
2 1LB packages of Sage Sausage
2 8oz packages of frozen spinach, thawed and drained
2 pints of mushrooms of choice, sliced
1 medium onion, diced
2 Italian peppers, diced
6 cloves of garlic, minced
2 quarts of Marinara, Homemade of course
1 box of Lasagna pasta, cook as directed on package
1 pound Ricotta Cheese
24 oz of mozzarella, sliced
1/2 cup of grated Parmigiano cheese
1/4 cup of diced Italian Parsley
1/4 cup of diced Basil
8 sprigs of Fresh Thyme
8 sprigs of Fresh Oregano
Salt & Pepper to taste
In a large skillet saute spinach on medium heat to remove as much water as possible, about 3 to 4 minutes. Remove from pan and set aside.
Next, place mushrooms and saute them to remove as much water as possible, about 5 minutes. Once soft, add spinach back to the skillet along with the garlic. Saute for about an additional 4 minutes, remove from pan, and set aside.
Now place the sausage in a pan, saute until brown.
Remove from skillet and add onions and peppers, saute until soft.
Mix Sausage and sausage together.
Next, add about 1/2 cup of the Marinara, toss to coat.
In a large bowl place the Ricotta cheese, herbs, and eggs: Mix well.
Now time to assemble
Pre-heat oven to 350 degrees
Using a 9 x 13-inch pan place the following layers,
1. 1/3 cup of Marinara sauce
2. 4 lasagna noodles
3. 1/2 of the Spinach/Mushrooms & Ricotta mixture
4. 4 lasagna noodles
5. 1/3 cup Marinara sauce
6. 1/2 of the Sausage Mixture
7. 1/3 of the Mozzarella slices
8. 4 lasagna noodles
9. 1/3 cup of Marinara sauce
10. the balance of the Spinach/Mushroom & Ricotta mixture
11. 4 lasagna noodles
12. 1/3 cup of Marinara sauce
13. balance of the Sausage mixture
14. 1/3 of the Mozzarella slices
15. the last 4 lasagne noodles
16. 1/3 cup of Marinara sauce
17. top off with the balance of the Mozzarella slices
Now cover with foil, but first, cut some bamboo skewers into about an inch higher than the top of the pan, then place them in corners then cover with the foil. This will prevent the cheese from sticking to the foil.
Bake for 25 minutes covered, then uncover and bake for additional 25 minutes until the cheese on top is golden.
Remove from the oven and let sit for about 15 minutes before serving. After cutting and plating, sprinkle with grated cheese, parsley and basil.