Italian Sausage + Spinach Lasagna

Ingredients:

• 1 tsp of olive oil

• 1 lb of fresh sweet Italian sausage; de-cased

• 2 (9 oz) jars of pre-made marinara sauce

• 1 bag of spinach; roughly chopped

• 16 oz. of fresh ricotta cheese

• Zest of 1 lemon

• 2 cloves of garlic; grated

• 1/2 tsp of pepper

• 1/2 tsp of Kosher salt

• Parmesan cheese

• Shredded mozzarella

• No-boil lasagna noodles

In a medium pot, heat up your oil and break up your de-cased sausage into the pot. Fry up the sausage, breaking it into little crumbles, until the sausage is golden brown.

Pour in your two jars (18 oz.’s) or marinara sauce of your choice and stir well. Over low heat, bring your sauce to a low simmer. Add in your spinach and let it wilt just slightly. Remove your sauce from the heat and set aside.

In a mixing bowl, mix together the ricotta, lemon zest, grated garlic, salt and pepper. Set aside.

Now time to assemble! Preheat your oven to 375F.

In an oiled casserole dish, layer down the sauce first, then the no-boil lasagna noodles, ricotta mixture, shredded mozzarella cheese and repeat until you hit the top of your casserole dish.

Your top layer should be lasagna noodles and mozzarella cheese, sprinkled with a bit of parmesan cheese.

Bake, covered in foil, for about 30 minutes, or until everything melts. Remove the foil and back at 375 for another 10 - 15 minutes.

Crank the oven up to 400F and bake for a remaining 15 - 20 minutes, or until the top is crispy.

Let the lasagna set for about 20 minutes before serving it up so it doesn’t lose it's shape when you slice it.