Spinach and sausage lasagna

Yield: 8 To 10

Measure Ingredient
12 ounces Lasagna Pasta
1 pounds Lean Pork Sausage
1 pack (10-oz.) frozen Chopped Spinach; thawed and well drained
1 \N Jar; (17-oz.) Alfredo or Spaghetti Sauce
\N \N Salt and Pepper to taste
1 large Egg
2 cups Cheddar Cheese; grated
1 carton (15-oz.) Ricotta Cheese
½ cup Parmesan Cheese; grated
1 cup Mozzarella Cheese; grated

Soak the lasagna pasta in hot water for about 15 minutes. Drain pasta and reserve.

Meanwhile, brown the pork sausage in a heavy skillet over medium heat.

Drain off any excess fat and add the spinach, sauce of your choice, and salt and pepper to taste. Stir and let simmer.

In a small mixing bowl blend the egg with the grated cheddar, ricotta, and parmesan cheeses. Mix well.

Place about a third of the sausage and sauce mixture in the bottom of an oven-proof 9-inch by 13-inch baking dish. Cover with a layer of the lasagna pasta, then the cheese mixture. Repeat the laying process twice, finishing the top with a layer of mozzarella cheese.

Cover and bake in a pre-heated 350-F degree oven for about 45 minutes. Let stand for a few minutes before slicing and serving.

For a complete meal, serve with a green salad and garlic bread.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jul 11, 1999, converted by MM_Buster v2.0l.

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