Reggano Lasagna Recipe
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Category: |
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Ingredients: |
Ingredients: 12 Reggano lasagna pieces
1 lb mild Italian sausage, removed from casing if necessary
2 cloves garlic, minced
48 oz (2 jars) of tomato basil or marinara sauce, reserve 1 sauce
10 oz package frozen, chopped spinach, thawed and drained
30 oz ricotta cheese
8 oz (2 cups) shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, grated
1 egg, beaten
1/4 tsp salt
1/4 tsp pepper
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Directions: |
Directions:Prepare lasagna according to package directions, boiling for 9 minutes; rinse in cold water. Meanwhile, cook and crumble the sausage in a large skillet; pour off any excess grease. Add garlic and cook 2 minutes. Add sauce (reserving one cup) and stir well; remove from heat. Place spinach in strainer; press out excess moisture. Combine ricotta cheese, spinach, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and pepper. Spray 9x13-inch baking dish with non-stick cooking spray and spread 1 cup of the tomato basil sauce on the bottom. Arrange 3 cooked lasagna pieces over sauce; spread 1/3 of the cheese mixture the lasagna then spoon 1 1/2 cups sauce over the cheese. Repeat layers topping the last layer of lasagna with the remaining sauce and 1 cup mozzarella cheese. Cover with non-stick foil and bake in a preheated 375ºF oven for 30 minutes. Remove foil and bake an additional 15 minutes. Let stand 15 minutes before cutting. |
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Notes: |
Personal
Notes: Makes 6 servings.
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