When I met Molly’s brother, Greg, we knew instantly that we had a lot in common. Food was, and still is, one of those commonalities. Naturally, when I met Molly and Thomas, we were all able to bond over food—and still do! I am happy to share my recipes with you through their blog.
I enjoy cooking, and like to make gourmet-style meals. As a working mom, though, fast and simple usually wins. While I don’t always make my own pie crust or marinara sauce, I do make sure my ingredients are fresh and healthy. Weekends sometimes are a different story, like the lasagna I am sharing with you today.
Jean Johnson
click here for printable version
2 tsp olive oil
1 pound turkey sausage
12 oz. part-skim ricotta
3 oz. mascarpone cheese
1 package frozen spinach, defrosted and drained of liquid
1 TBSP minced garlic
1 egg, beaten
2 TBSP Italian seasoning, divided
Salt and pepper, to taste
½ tsp nutmeg (freshly ground, if you can)
1 box no-cook lasagna noodles
2 jars marinara sauce (I like to use Newman’s Own)
1 pound mozzarella cheese, shredded
¼ cup parmesan cheese
Preheat the oven to 375 degrees.
Spray a glass baking dish with cooking spray.
Heat the olive oil in a large skillet over medium-high heat.
Remove the sausage from its casing. Brown the sausage, breaking into small pieces. Set aside to cool.
Combine the ricotta and mascarpone cheeses, spinach, garlic, egg, 1 tablespoon of Italian Seasoning, salt, pepper, and nutmeg. Set aside.
Place a generous layer of marinara sauce in the bottom of the pan.
Lay noodles down to cover the pan.
Top with a third layer of noodles, then sauce, then the remaining mozzarella.
Sprinkle the parmesan cheese and remaining Italian seasoning on the top of the lasagna.
Bake at 375 for 60 minutes.
Remove the foil and continue baking for 10-15 minutes, until browned and bubbly.
Remove from the oven and let sit for 15 minutes.
(Why not make a salad and some garlic bread while you wait?)
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