16 ounces lasagna noodles, broken into 2-inch pieces
1 pound italian sausage
1 red onion, diced or yellow
2 tablespoons minced garlic
24 ounces pasta sauce
2 teaspoons italian seasonings
salt, to taste
ground black pepper, to taste
2 cups ricotta cheese
8 oz Fresh spinach, or frozen
2 ½ cups shredded mozzarella cheese, divided
1 ½ cups grated Parmesan cheese, divided
4 Tab Olives oil, divided
2 tea Calabrian peppers, minced or red pepper flakes
Oil or spray two small baking sheets. Set aside.
1 pound italian sausage
1 red onion, diced or yellow
2 tablespoons minced garlic
24 ounces pasta sauce
2 teaspoons italian seasonings
salt, to taste
ground black pepper, to taste
2 cups ricotta cheese
8 oz Fresh spinach, or frozen
2 ½ cups shredded mozzarella cheese, divided
1 ½ cups grated Parmesan cheese, divided
4 Tab Olives oil, divided
2 tea Calabrian peppers, minced or red pepper flakes
Oil or spray two small baking sheets. Set aside.
In a skillet, saute 1/2 Red onion until soft. Add 1 Tab. Garlic and 1 tea. Calabrian peppers and saute for 1 minute. Add spinach and salt and saute until spinach is wilted. Transfer mixture to strainer and press out the water. Transfer to a bowl.
Add more olive oil to pan and cook Italian sausage with 1/2 red onion until sausage is done. Add 1 Tab garlic and 1 tea. Calabrian peppers and cook 1 minute.
Preheat oven to 400F. Bring a large pot of water to a boil. Salt and add oil to the pot. Cook the broken lasagna noodles for 4-5 minutes, stirring frequently. Drain when done, saving 1 cup of the pasta water.
To the pan with the sausage, add half the cooked noodles, 1/2 cup pasta water, and 2 cups of marinara sauce.
Once spinach is cool, add 1/2 the ricotta cheese and stir well. Set aside
Put the rest of the ricotta cheese as well as 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese into a bowl and stir well. Set aside.
To the rest of the noodles, add 2 cups of marinara sauce, 1/2 cup pasta water, 1/2 cup mozzarella, and 1/4 cup of Parmesan. Mix well.
To pan 1, spread the noodles mixture evenly. Dollop with the ricotta/spinach mixture and then sprinkle 3/4 cup of mozzarella and 1/2 cup Parmesan over it all.
To pan 2, spread the sausage/noodles mixture evenly. Dollop with the ricotta mixture and then top the whole pan with 3/4 mozzarella cheese and 1/2 cup Parmesan cheese.
Bake both trays for 30 minutes or until top is lightly browned. Let rest 5 minutes before cutting into squares and serving.
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