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.