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Entrée – Pasta
Sausage, Mushroom & Spinach Lasagna |
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This recipe was featured on
"You're the Chef" episode #209.
Buy this episode from WVIA.
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Yield: eight dinner portions
Ingredients:
Step 1 - Sausage
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2 lb. |
Italian sausage links, boiled, skinned, browned and sliced |
Step 2 - Vegetables
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12 oz. |
sliced mushrooms (button or crimini) |
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(2) 10 oz. |
packages of spinach, trimmed |
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1/4 c. |
olive oil |
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1 Tbsp. |
fresh chopped garlic |
Step 3 - Cheese Filling
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2 lb. |
Ricotta cheese |
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2 each |
large eggs |
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1 c. |
grated Parmesan cheese |
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1 Tbsp. |
dried parsley flakes |
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1 tsp. |
dried basil leaf |
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1 tsp. |
dried oregano |
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1/2 tsp. |
ground black pepper |
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1/2 tsp. |
seasoning salt |
Step 4 - Lasagna
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(3) 1 qt. |
jars of prepared spaghetti sauce |
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(3) 12 oz. |
bags of shredded Mozzarella cheese |
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1 each |
box lasagna noodles |
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Step 1 - Sausage procedure:
Prepare the sausage and refrigerate until ready to assemble.
Step 2 - Vegetables procedure:
Sauté the mushrooms and garlic in the olive oil over high heat until they brown lightly. Add the spinach to the same pan with the mushrooms and cover with a lid. The steam from the mushrooms will wilt the spinach. After about 1 minute, stir the mushrooms and spinach together. Remove to a flat baking tray to cool quickly.
Step 3 - Cheese Filling procedure:
Combine the Ricotta, eggs, Parmesan, dried herbs, seasoning salt and pepper completely. Refrigerate until assembly.
Step 4 - Lasagna procedure:
Using a large deep-sided casserole or lasagna pan, assemble the lasagna (the noodles do not need to be pre-cooked) in this manner:
Spray the pan with no-stick spray; pour in and spread 1/2 jar of spaghetti sauce; lay in a layer of noodles, carefully trying to cover the bottom without too much overlap (some seams are inevitable and considered OK).
Layer in the spinach and mushrooms; top with a layer of noodles; top with the remaining 1/2 jar of sauce.
Lay the sliced sausage on top; sprinkle one bag of Mozzarella cheese on the sausage. Lay in a layer of noodles.
Top with the Ricotta cheese, spread evenly over the noodles. Top with a final layer of noodles and pour another 1/2 jar of sauce over the noodles, spreading the sauce to cover the noodles.
Cover the pan with aluminum foil and bake at 325°F for about 2 hours, or until the noodles have plumped and softened.
Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.
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