Spinach and Sausage Lasagna Recipe

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Spinach and Sausage Lasagna Recipe
Spinach and Sausage Lasagna Recipe photo by Taste of Home
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Spinach and Sausage Lasagna Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours

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. Yield: 8 servings.
Originally published as Spinach and Sausage Lasagna in Simple & Delicious February/March 2013, p34

Nutritional 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.

  • 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
  1. 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.
  2. Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit),
  3. 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.
  4. Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese. Yield: 8 servings.
Originally published as Spinach and Sausage Lasagna in Simple & Delicious February/March 2013, p34

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Reviews forSpinach and Sausage Lasagna

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sbuffman User ID: 1497756 222452
Reviewed Mar. 10, 2015

"Perfect! Probably the only way I will ever make it again!"

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Angel182009 User ID: 6228642 195459
Reviewed Sep. 8, 2013

"This was amazing. I used broccoli in place of the spinach bc my family doesn't like spinach. It worked great!"

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conservativegranny User ID: 1697788 198030
Reviewed Jan. 20, 2013 Edited Jan. 23, 2014

"I was afraid that it would be too watery but it was perfect! Best and easiest lasagna recipe I've ever made. I've also made this with regular lasagna noodles and it was just fine."

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