Goat Cheese, Spinach & Sausage Lasagna
You may prepare this delicious dish a day ahead of time. Then an hour before you are ready to eat, just pop it in the oven. Serves 8
12 no-boil lasagna noodles
1 tsp olive oil
1 lb sweet Italian sausage
3 cups tomato sauce
3 1/2 cups ricotta cheese
4 oz goat cheese, crumbled
2 eggs, beaten
1 tbsp chopped fresh basil
or 1 tsp dried basil
1 cup grated parmesan cheese
Salt & Pepper
4 cups raw baby spinach, chopped
1/2 cup mozzarella cheese, shredded
Place the lasagna noodles in a large owl an cover with boiling water, let soften for 15 to 20 minutes.
Meanwhile, in a large skillet, heat the oil over medium/high heat. Cook sausage, stirring occasionally for about 10 minutes or until golden brown. Reduce heat to low and add 1 cup of tomato sauce and simmer for about 5 minutes.
In a bowl, mix the ricotta, goat cheese, eggs, basil, 1/2 cup parmesan cheese add salt and pepper to taste.
Spread 1 cup of the tomato sauce on the bottom of a 13 x 9" pan. Add 1/2 of the softened lasagna noodles on top of sauce. Place half the spinach on top, pressing down to make a flat layer. Add 1/2 of the ricotta mixture. spreading it out to a even layer. Top with sausage mixture and then another 1/3 of the noodles. Add the remaining spinach and cheese mixture then top with the remaining layer of pasta.
Pour the last cup of the tomato sauce on top of the lasagna noodles, sprinkle with the remaining parmesan and mozzarella cheeses.
This lasagna can be prepared to this pint and refrigerated up to 24 hours ahead or frozen for three months.
Preheat oven to 400 degrees. Place lasagna on the middle shelf and bake for 45 minutes to 1 hour and then enjoy!