This recipe comes from Better Homes & Gardens, and it’s delicious. We made this for a couple R.S. Dinners, and it was always a big hit. Even those who don’t care for spinach, seem to like it anyway. Enjoy!


 12 oz. bulk Italian sausage or turkey Italian sausage
*or you could use ground beef, if you don’t care for sausage
1/2 cup chopped onion
1 14-1/2-oz. can diced tomatoes, drained
 1 8-oz. can tomato sauce
2 tsp. dried Italian seasoning, crushed
6 dried lasagna noodles
 1 egg, lightly beaten
 1 15-oz. carton ricotta cheese
or 2 cups cottage cheese, drained
1/3 cup grated Parmesan cheese
 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
 8 oz. sliced mozzarella cheese

1. Preheat oven to 375 degrees F. For meat sauce: In a large saucepan, cook sausage and onion until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce, and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until sauce reaches desired consistency.

2. Meanwhile, cook noodles according to package directions; drain. Rinse with cold water; drain again. For filling: In a medium bowl, combine egg, ricotta cheese, and 1/4 cup of the Parmesan cheese. Stir in spinach.

3. To assemble, in an ungreased 12×7-1/2×2-inch baking pan, arrange three of the cooked noodles. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layering noodles, filling, meat sauce, and mozzarella cheese. Sprinkle with the remaining Parmesan cheese. 4. Bake, uncovered, about 30 minutes or until heated through. Let stand for 20 minutes before serving. Makes 8 servings.

  • Lisa - 05/20/2012 - 11:37 am

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