| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
8 |
To 10 |
INGREDIENTS
| 12 |
oz |
Lasagna Pasta |
| 1 |
lb |
Lean Pork Sausage |
| 1 |
pk |
(10-oz.) frozen Chopped Spinach; thawed and well drained |
| 1 |
|
Jar; (17-oz.) Alfredo or Spaghetti Sauce |
|
|
Salt and Pepper to taste |
| 1 |
lg |
Egg |
| 2 |
c |
Cheddar Cheese; grated |
| 1 |
ct |
(15-oz.) Ricotta Cheese |
| 1/2 |
c |
Parmesan Cheese; grated |
| 1 |
c |
Mozzarella Cheese; grated |
INSTRUCTIONS
Soak the lasagna pasta in hot water for about 15 minutes. Drain pasta and
reserve.
Meanwhile, brown the pork sausage in a heavy skillet over medium heat.
Drain off any excess fat and add the spinach, sauce of your choice, and
salt and pepper to taste. Stir and let simmer.
In a small mixing bowl blend the egg with the grated cheddar, ricotta, and
parmesan cheeses. Mix well.
Place about a third of the sausage and sauce mixture in the bottom of an
oven-proof 9-inch by 13-inch baking dish. Cover with a layer of the lasagna
pasta, then the cheese mixture. Repeat the laying process twice, finishing
the top with a layer of mozzarella cheese.
Cover and bake in a pre-heated 350-F degree oven for about 45 minutes. Let
stand for a few minutes before slicing and serving.
For a complete meal, serve with a green salad and garlic bread.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jul 11, 1999, converted by MM_Buster
v2.0l.
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