Excellent, quick and simple to make. Fresh lasagna sheets layered with spinach and sausage meat sauce, alfredo sauce, romano and mozarella cheese Can be assembled the day before  Serves 6 to 8

4 sheets Oven ready fresh Lasagna sheets (cut in half lengthwise) * 4 sheets
Meat Sauce
15 oz Alfredo Pasta sauce ** 443 g
Ricotta cheese mixture
2 - 3 cups Grated Mozzarella cheese 250 - 375 mL
1/2 cup Grated Parmesan cheese 125 mL

1 tbsp Olive Oil 15 mL
1/2 onion Finely chopped onion 1/2 onion
Salt and Pepper
4 Large garlic clove, minced or finely chopped 4
1 Red or yellow pepper chopped in small pieces 1
1/2 - 1 cup Mushrooms, sliced 1/2 - 1 cup
1/2 lb Ground Spicy Italian Sausage or links (about 4 links removed from casing) 250 g
24 oz jar Tomato base Pasta sauce ** 710   mL can
10 oz Pkg. frozen spinach, thawed, chopped and squeezed dry 283g

Meat Sauce
In a pan,   heat oil,  saute onion with salt and pepper, add Sausage meat and cook 10 minutes. Add peppers, garlic, spinach and musrooms cook till veg are soft. Add Tomato base pasta sauce, simmer - covered 10 minutes. Add herbs if desired and 1 tsp sugar. stir well.
Preheat the oven to 350°F [180°C]

In a 9x13x2 inch  [23x31x5 cm], spread a thin layer of sauce. Layer in this order, 2 noodles, meat sauce, alfredo sauce, blobs of Ricotta cheese, shredded cheese. Layer 4-5 layers - end with 1 cup shredded cheese Cover tightly with greased foil. and bake for 1 hour.  Uncover and cook for 15 minutes longer or until top is golden and lasagna bubbling.  Remove from oven and let it sit for 15 minutes before cutting.

Notes: * I highly recommend using fresh (not dry) pasta sheets, very easy to assemble and so tasty. They can be found in the refrigerated section of your supermarket where other fresh pastas are sold. Any leftover sheets can be frozen. Just be careful in storing and handling them when frozen as they could break.

** Use any brand you prefer, I like Classico creamy alfredo sauce and Classico Organic tomato, herbs and spices, so tend to use these most often.

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