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Ingredients
- 1 large onion, chopped
- 1 large egg, beaten lightly
- 1/3 cup bell pepper, chopped
- Salt and pepper to taste
- 4 cloves garlic, minced
- 12 no-boil lasagna pasta sheets (7-by-3 1/2 inches)
- 1 1/2 pounds Italian turkey sausage, sweet or hot, casings removed
- 12 ounces part-skim mozzarella cheese, grated
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup Parmesan cheese, freshly grated
- 2 jars commercial pasta sauce (I use Healthy Choice Garlic and Herb Pasta Sauce)
- 1/2 cup dry red wine
- 1 (24-ounce) container ricotta cheese
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Recipe Info
Category : Main Dish
Rating : 0
Contributor : marc
Print Recipe
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Directions
COOK the sausage in a large heavy skilled, breaking it up with a fork. Meanwhile, in a smaller skillet, cook the onion, bell pepper, and garlic until softened. Drain any fat from sausage, add the vegetable mixture and pasta sauce. Cover and simmer 10 minutes. Remove from heat and stir in the red wine.
PREHEAT oven to 375 degrees. In a bowl, stir together ricotta, spinach, 2/3 of the mozzarella, egg, salt and pepper. Spread the bottom of a 13x 9x 2 baking dish with 1 cup ofthe pasta sauce, and cover with 3 pasta sheets, making sure they do not touch. Spread about 1 cup sauce over pasta. Drop 1/2 ricotta-spinach mixture by spoonfuls onto sauce and gently spread with back of spoon. Add another layer of the pasta, 2 cups sauce, the remaining ricotta-spinach mixture, then pasta in that order. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
COVER tightly with foil, and bake for 20 minutes. Remove foil and bake 10 minutes longer, or until top is bubbling and golden. Let stand 15 minutes before serving.
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