Lasagna

I experimented with this lasagna recipe because I wanted a spinach lasagna with a more interesting texture so I added some mushrooms to the spinach and added a spicy pork sausage meat layer to it and it turned out very delicious! It's always a good idea to experiment with family which is what I did tonight. Barbara and Jim arrived in time for dinner for Masters weekend and wasted no time watching it tonight after we recorded it from beautiful Augusta National.

Bruce and Jim have been talking "Masters" all evening and comparing their trivia and facts about all the golfers. Since Bruce and Jim both have iPads now, they can constantly look up all the facts they need.

Lasagna hit the spot tonight after a long day of travel plus it's always good for leftover lunches on the days that follow.  This was a good choice for our first meal of Masters weekend.

Makes 6-8 servings

2 Tbsp. olive oil
1 pound of mushrooms, sliced thin
2 cloves garlic, minced
10 ounces frozen chopped spinach, thawed, thoroughly squeezed dry 
salt to taste
pepper to taste
1 pound pork sausage
Two 24-26-ounce jars of your favorite pasta sauce (there are so many good store bought pasta sauces nowadays, this speeds up the preparation time)
15 ounces ricotta cheese (1-3/4 cups)
2-1/2 ounces Parmesan cheese, grated (1-1/4 cups)
1/2 cup minced fresh basil
1 large egg, lightly beaten
1/2 tsp. salt
1/2 tsp. pepper

fresh basil leaves and chopped fresh parsley for garnish on top

12 no-boil or often called Oven Ready lasagna noodles (one 8-9 ounce package)

1 pound mozzarella, shredded (4 cups)



1.  Adjust an oven rack to the middle position and heat the oven to 375 degrees.

2.  Heat 2 Tbsp. olive oil in a 12-inch skillet until  shimmering.  Add mushrooms and cook until the mushrooms are browned, about 10 minutes.  

3.  Stir in garlic cloves and cook until fragrant, about 15 seconds.  Remove from heat and stir in spinach.  Season with salt and pepper to taste.  Set aside in a separate bowl.

4.  Brown pork sausage in the same skillet, stirring to break up the clumps, about 5 minutes.  Drain off any excess fat.  Stir in pasta sauce and bring to a simmer.  Cook about 5 minutes.  

5.  In a separate bowl, mix ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well combined.

6. Assemble the lasagna by starting with the meat sauce. Spread 1/4 cup of the meat sauce over the bottom of a 9 by 13-inch baking dish.

7.  Place 3 of the noodles on top of the sauce.

 8.  Drop 3 Tbsp. of the ricotta mixture down the center of each noodle, then spread it to an even thickness.

9.   Sprinkle a third of the mushroom and spinach mixture over the ricotta.

10.  Sprinkle evenly with 1 cup of the mozzarella.

11.  Spoon 1-1/2 cups of the sauce evenly over the cheese.

12.  Repeat this layering two more times.  

13.  For the final layer, place the 3 remaining noodles on top.  Spread the remaining 1-1/4 cup sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.

14.  Garnish the top with fresh basil leaves and some chopped fresh parsley. 

15.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 30 minutes.

16.  Remove the foil and continue to bake for 30 minutes until bubbling.  Let cool for 10 minutes before serving.

...and dessert is a nice little slice of my chocolate swirl banana bread.