Sausage and Spinach Lasagna

SONY DSCI don’t know about you, but I am finding myself craving all sorts of different comfort foods now that fall is here. It’s starting to actually feel like fall here in the south too which is nice and refreshing. I love sweater weather, a nice pair of jeans and my heeled boots too makes for a perfect fall outfit. One of the best parts of fall is coming in from outside when there is a nice meal in the oven and all those aromas hit you and it’s toasty warm inside. It sure is cozy. But, by the time Christmas is over I am ready for summers return. Living in the South is definitely for me, a nice fall, a taste of winter with a few cold days, then spring by the end of February. What is you’re favorite comfort meal? I would love to hear from you and hear what foods you eat to embrace the coziness of fall!

I have made lasagna so many different ways. They all come out super yummy, but this one, this is my favorite. My husband actually called me from work just to tell me that this is “the one”, the lasagna recipe to stick with! It was full of flavor and really cheesy. I’m not sure that I have ever made it with Italian Sausage before, I usually do ground turkey or ground beef, but the sausage in this gave it amazing flavor. If you are looking for a new or just a good lasagna recipe, then you must try this! Here is what you need to know to make it.


1 package of lasagna noodles, prepped according to package

1 lb sweet Italian sausage

2 standards size jars of sauce (I used Kroger Traditional and Kroger Garlic and Herb)

1 large garlic clove, minced

1 medium onion, diced

Oregano to taste (I used approx 2 tbsp)

Basil to taste ( I used approx. 2 tbsp)

ground black pepper to taste

1 large block of fresh mozzarella cheese, sliced thick

3/4 block (standard size block) 2% sharp cheddar, sliced thick

1 30oz container skim ricotta

1 large egg

1 package frozen spinach, defrosted and water squeezed from it


Make your lasagna noodles as directed on package, set aside. Defrost and squeeze water from your spinach. In a medium size mixing bowl add your ricotta, egg and spinach.

SONY DSC SONY DSC Mix very well and set aside. In a frying pan or skillet (I used a skillet), brown your Italian sausage and onion until meat is not longer pink.

SONY DSC Drain grease. Leave the sausage in that pan, add both jars of sauce, the basil, oregano and pepper. Mix well and simmer for about 20 minutes, stirring often.

SONY DSC Get out a 9 x 13″ baking pan. Lightly cover the bottom of the pan completely with a thin layer of sauce. Apply a layer of lasagna noodles (3 across, slightly overlapping). Add a layer or ricotta.SONY DSCNow top  with some of the sauce mixture then place a mixture of the two cheeses on top, mixing it up.SONY DSCTop with another layer of noodles the same way you did already and repeat this 2 more times, ending with a layer of noodles with sauce on top then cheese. You can add a little sauce over the cheese too on that last layer.SONY DSC SONY DSC

I make my lasagna a couple hours ahead of time and cover it with foil and refrigerate it a couple of hours before baking. You don’t need to do that step but it really lets the flavors set up nicely so if you have the time I suggest doing that. When ready to bake, preheat your oven to 350 degrees. Bake for 20 minutes with the foil on top, then remove foil and bake another 20-25 minutes or until it’s hot throughout and bubbling and browning on top.SONY DSC SONY DSC SONY DSCYou will have a lot of dishes to do from the prep of this dish, but it is well worth it, I promise!

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