Ingredients You’ll Need
- 1/2 cup full-fat ricotta cheese
- 1 cup finely grated Parmesan cheese
- 1 clove garlic, minced
- Salt and black pepper
- 1 pound Italian sausage (sweet or hot), casings removed and broken into 1/2-inch pieces
- 8 ounces portobello mushrooms, thinly sliced
- 4 cups fresh baby spinach
- 1 jar (about 24 ounces) marinara or tomato-basil pasta sauce
- 6 sheets no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Tips Before You Start
For the best taste, use whole-milk ricotta cheese. However, if you need a lower-fat option, low-fat ricotta will also work. Avoid using non-fat ricotta cheese as it lacks the necessary flavor.
For this recipe, I used Rao’s marinara sauce.
Preheat Your Oven
Set your oven to 425°F. Place the oven rack in the middle position.
Prepare the Cheese Mixture
In a medium bowl, mix together the ricotta cheese, grated Parmesan, minced garlic, and 1/4 teaspoon ground black pepper.
Cook the Sausage and Mushrooms
In a separate bowl, combine the sausage pieces, sliced mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Cover the bowl and microwave, stirring occasionally, until the sausage is fully cooked and the mushrooms have released their liquid, about 9 minutes.
Add the fresh spinach and microwave until it wilts, approximately 1 minute.
Transfer the mixture to a colander and let it drain for 5 minutes, pressing with a spoon to remove excess liquid.
Assemble Your Lasagna
Lightly grease an 8-inch square baking dish.
Spread 1 cup of marinara sauce on the bottom.
Lay down 2 no-boil lasagna noodles, overlapping slightly if necessary.
Add half of the sausage mixture, followed by half of the ricotta mixture, and then 1/2 cup of shredded mozzarella.
Repeat the layers with 2 more noodles, 1 cup of marinara, the remaining sausage mixture, the remaining ricotta mixture, and another 1/2 cup of mozzarella.
Top with the last 2 noodles, cover with the remaining marinara sauce, and sprinkle the remaining 1 cup of mozzarella cheese on top.
Bake the Lasagna
Cover the baking dish tightly with greased aluminum foil.
Bake until the edges are bubbling, about 30 minutes.
Uncover and continue baking until the cheese gets golden spots, about 10 to 15 minutes, rotating the dish halfway through.
Allow the lasagna to rest for 15 minutes before serving.
Sausage Lasagna & Spinach and Mushrooms
Ingredients
- 1/2 cup full-fat ricotta cheese
- 1 cup finely grated Parmesan cheese
- 1 clove garlic minced
- Salt and black pepper
- 1 pound Italian sausage sweet or hot, casings removed and broken into 1/2-inch pieces
- 8 ounces portobello mushrooms thinly sliced
- 4 cups fresh baby spinach
- 1 jar about 24 ounces marinara or tomato-basil pasta sauce
- 6 sheets no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 425°F with rack in middle position.
- In a medium bowl, mix cottage cheese, Parmesan, garlic, and ¼ tsp pepper.
- In another bowl, mix sausage, mushrooms, ¼ tsp salt, and ¼ tsp pepper. Microwave until sausage is cooked and mushrooms release liquid, about 9 mins, stirring occasionally. Add spinach and microwave 1 min until wilted. Drain and press with spoon to remove excess liquid.
- Grease an 8-inch square baking dish. Spread 1 cup marinara on bottom. Lay down 2 no-boil noodles. Layer with half sausage mixture, half cottage cheese mixture, and ½ cup mozzarella. Repeat with 2 more noodles, 1 cup marinara, remaining sausage, remaining cottage cheese, and ½ cup mozzarella. Top with last 2 noodles, remaining marinara, and 1 cup mozzarella.
- Cover with greased aluminum foil and bake for 30 mins until edges bubble. Uncover and bake 10-15 mins until cheese is golden, rotating halfway through. Rest 15 mins before serving.