Lasagna with Spinach and Sausage

Fresh out of the oven spinach & sausage lasagna

I’ve experimented in every way imaginable with Lasagna – vegetarian and meat versions, with and without sausage, with butternut squash, eggplant, potatoes, obscure cheeses — you name it. I really enjoy this one, however I also make vegetarian lasagna that I LOVE and will share that recipe soon. This heartier variant, with sausage and spinach, is perfect for the chilly ‘anti-spring’ we’re having in Boston.

What you’ll need to make this:

A deep baking/roasting or casserole dish (ideally one with it’s own cover, however if not, you can use foil to cover the lasagna before placing it in the oven). Spray the dish lightly with olive or coconut oil.

Cheese mixture:

Tomato Sauce:


Other ingredients:

Steps to put this on your table:

  1. Preheat your office to 400 degrees F.
  2. Prepare the cheese mixture first:
  3. In a small bowl, combine thoroughly with a wooden spoon: the cottage cheese, pecorino romano (or parmesan) cheese, egg, nutmeg and allspice. Put aside (you can also make this ahead of time and put it in the fridge for up to 24 hours until you’re ready to make the sauce).
  4. Prepare the sauce:

If you’re using jarred sauce, warm it up over low heat and add the water, stock or wine to it.

You’re now ready to layer the lasagna in the baking dish.

Lasagna Layering Steps:

Bake the lasagna at 400 degrees Fahrenheit for about 45 to 50 minutes, until the cheese on top is bubbling and looks slightly browned.

Place the finished lasagna on a heat-safe counter or cooling rack, allow it to cool for about 15 minutes before serving.

Fresh out of the oven spinach & sausage lasagna

Fresh out of the oven spinach & sausage lasagna!

Enjoy! If you try this, please leave a comment and let me know how it turned out for you.

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