Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
18
Yield:
1 9×13-inch lasagna
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, then lay noodles on a paper towel.
While the noodles are cooking, cook sausage in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
Mix 2 jars spaghetti sauce and ricotta together in a large bowl. Mix Parmesan and mozzarella together in a medium bowl.
Add sausage and spinach to ricotta mixture. Stir in all but 1 cup Parmesan-mozzarella mixture until combined.
Preheat the oven to 425 degrees F (220 degrees C).
Coat the bottom of a 9×13-inch baking dish with a thin layer of spaghetti sauce from the remaining jar. Place 3 to 4 noodles lengthwise and side-by-side onto sauce; place 3 to 4 more noodles on top, overlapping and in a staggered pattern. Add a generous layer of sausage-ricotta mixture.
Repeat layers twice more. Layer remaining noodles on top of the lasagna, pour over remaining spaghetti sauce, and cover with reserved 1 cup Parmesan-mozzarella mixture.
Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts (per serving)
| 575 | Calories |
| 33g | Fat |
| 39g | Carbs |
| 30g | Protein |
