I guess it’s because I’ve been making this since I can remember. It’s probably one of the first things my Grandmother taught me how to make. I just don’t understand what people find so intimidating and difficult about lasagna. I think it’s actually pretty easy!
So, here’s my recipe. I tried to guess the measurements for you guys. It really doesn’t have to be exact. You can change practically anything. Leave out the meat, add some mushrooms, add diced chicken instead… seriously, change this up!
16 Ounces Turkey Sausage
16 Ounces Frozen Spinach, Thawed
30 Ounces Ricotta Cheese
2 Cloves Garlic, Minced or Pressed
1 Large Egg
1/2 Cup Parmesan Cheese
2 Cups Shredded Mozzarella, Divided
1 Tbsp Italian Seasoning
Salt and Pepper, To Taste
About 50 Ounces Spaghetti Sauce
1 Box Lasagna Noodles
Cook the turkey sausage in a skillet until no longer pink.
Mix together spinach (make sure all the water is squeezed out), ricotta, garlic, egg, Parmesan, 1 1/2 cup of the Mozzarella, Italian Seasoning, salt, and pepper.
Spray a large baking dish and spread a layer of spaghetti sauce on the bottom.
I’m probably going to get yelled at for this one, but this is how I’ve done it forever. Don’t even cook the lasagna noodles. Just make a layer at the bottom of the pan, on top of the sauce.
I have this HUGE lasagna pan that was my Grandmother’s. So, you’ll probably end up with more layers with a regular pan. It’ll probably also be filled all the way to the top, unlike mine.
Spread some of the cheese mixture over the noodles. How much you use depends on how many layers you want. I only made two layers, so I used half of the mixture.
Spread some of the sausage over the cheese. Again, divide it based on how many layers you want.
Pour sauce over that and repeat until you have as many layers as your pan can hold.
Arrange one last layer of noodles on the top, cover with all remaining sauce and the reserved 1/2 cup of Mozzarella.
Cover with foil and bake at 350F for about an hour, until noodles are tender. Enjoy.