Sausage and Spinach White Lasagna

• 12 lasagna noodles, cooked according to package directions
• 1 pound Italian sausage (sweet or hot, your choice)
• 10 ounces fresh spinach, roughly chopped
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups béchamel sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. 3 Add sausage to the skillet, breaking it apart with a spoon. Cook until browned, then drain excess fat.
4. 4 Stir in spinach, basil, oregano, red pepper flakes (if using), and season with salt and pepper. Cook until spinach is wilted.
5. 5 Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.
6. 6 Layer 3 noodles over the sauce, followed by a third of the sausage and spinach mixture and a third of the mozzarella.
7. 7 Repeat layers twice more, ending with a layer of noodles.
8. 8 Pour remaining béchamel over the top, sprinkle with Parmesan and remaining mozzarella.
9. 9 Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden.
10. 10 Let stand for 10 minutes before slicing and serving.

Equipment

• 9x13 inch baking dish
• Skillet
• Mixing bowls

Variations

• Add roasted red peppers for a pop of color and sweetness.
• Use turkey sausage for a leaner option.

Substitutions

• Substitute ricotta cheese for part of the béchamel for a traditional touch.
• If béchamel is too fussy, use store-bought Alfredo sauce.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use no-boil lasagna noodles to save time, adjusting the cooking time accordingly.
• For extra richness, stir a bit of nutmeg into the béchamel sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered until heated through.

Serving Suggestions

• Serve with a fresh green salad and garlic bread.
• Pair with a crisp Chardonnay or a hoppy IPA.

FAQ