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Spinach and Sausage Lasagna

Dig into rich layers of home-style lasagna featuring plenty of Italian sausage and gooey cheeses. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! —Kathy Morrow, Hubbard, Ohio
  • Total Time
    Prep: 25 min. Cook: 3 hours
  • Makes
    8 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 jar (24 ounces) garden-style spaghetti sauce
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1 carton (15 ounces) ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 9 no-cook lasagna noodles
  • Grated Parmesan cheese

Directions

  • Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl.
  • Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese.
  • Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.
Nutrition Facts
1 piece (calculated without Parmesan cheese): 456 calories, 26g fat (11g saturated fat), 70mg cholesterol, 1101mg sodium, 33g carbohydrate (11g sugars, 3g fiber), 24g protein.

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