This dish is a mouthful! But don’t be fooled!! It is much easier than it sounds! You can opt to using the Classico Brand of sauce or any other brand of jarred tomato sauce. The trick is caramelizing the onions and roasting garlic in the oven then adding it to the jarred sauce for that homemade flavor without the work of making a homemade sauce! Note: if you want to make a homemade sauce, please see the ‘saucy meatballs’ recipe in the pasta section.
1 pkg of spicy Italian sausage, ground or you can use the links, just cut it out of the casing.
- 1 whole brown onion
- jar of tomato sauce
- 1 bunch of fresh spinach
- 1 shallot
- 1pkg of Johnsonville hot Italian sausage
- 4 cups of ricotta cheese
- 6 cloves of garlic
- 1 box of lasagna pasta
- 2pkgs of Kraft Italian 5 cheese blend
- extra virgin olive oil ( 2-3 teaspoons or a few drizzles when sauteing and baking the onions and garlic)
Directions: In a small baking pan, drizzle extra virgin olive oil to coat the pan. Add 1 shallot, 1/2 brown onion and 6 cloves of garlic. Cook on 350 degrees for 20-25 minutes. The onions will begin to caramelize.
When finished, allow it to cool then coarsely chop onion, shallot and garlic and saute in a pan with olive oil for 5 minutes then add Italian sausage. To take the casing off, cut 1 long slit down the middle and pull back the casing, removing the sausage meat. Use a wooden spoon to chop the sausage as it cooks in the skillet. Once the sauce has browned, add half the jar of sauce. ( the other half will be used to pour on top once the lasagna is assembled)
Add 1 bunch of fresh spinach. Cooking the spinach with the sauce and sausage makes it easier to layer and give the spinach a great flavor! Cook down for 20 minutes on low. While the sauce thickens, bring cooking lasagna pasta. I recommend do not cook the pasta fully, cook the pasta half way because it will finish cooking in the oven. You do not want to over cook the pasta! You want your pasta al dente ( cooked to be firm to the bite).
Once the pasta is half cooked, ( i would say 12 lasagna strips, 4 each layer) lay it out to dry and get ready to layer! If the pasta seems a little hard, don’t worry, like i said it will finish cooking in the oven.
In a casserole dish, drizzle a little olive oil about 2 teaspoons. Start with the pasta ( 4 strips), then the meat mixture/sauce, Italian 5 cheese blend, and then ricotta. ( this is by far the best order to layer it, trust me I have tried several different ways!) lol
End with a top layer of pasta. Now add the rest of your sauce ( i heated mine up for 2 minutes in a pan, but you can just pour it over if you prefer. Then top with the Italian 5 cheese blend. Garnish with parsley if you desire!
Bake 350 degrees for 20 minutes or until lasagna begins to bubble and the cheese is slightly brown.
Let it cool, slice in big fat chunky squares and ENJOY!