A layer of ricotta cheese and spinach is a welcome addition to this lasagna style casserole dish.
Course
Main Course
Cuisine
American, Italian
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings16
Ingredients
Meat Sauce
1lbground Italian sausage
1oniondiced
4clovesgarlic
1yellow squashdiced
1roasted red pepperdiced
1rib celerydiced
1/2cupred wine
28ouncescrushed tomatoes
2tablespoonstomato paste
14ouncespetite diced tomatoes
2tspdried basil
1/2tspdried oregano
1/2tspcrushed red pepper flakes
1tspsugar
salt and pepper to taste
Ricotta Mixture
2cupricotta cheese
1egg
1/4cupparmesan
10ouncesfresh spinachchopped
8ozblack olivessliced
pinchof fresh ground nutmeg
Other Ingredients
1 - 2boxes lasagna pasta(I used no boil for the ease)
6ouncesmozzarella cheesegrated
6ouncescheddargrated (optional)
Method
Heat oven to 375°F.
Meat Sauce
Place all tomato products in a large sauce pan over medium heat.
Brown the sausage in a large skillet over medium high heat.
Remove the sausage from the pan and add to tomato sauce. Place the onions, celery and squash in the oil remaining in the pan from the sausage, and sauté until the onions are translucent.
Add the garlic, red pepper, and spices to the onion medley and cook for another minute.
Add vegetable mixture to the tomato sauce.
Add wine to the tomato sauce and mix well. Simmer over low heat until sauce thickens, about 30 minutes.
Ricotta mixture
Add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach, olives, and nutmeg. season with salt and pepper. Set aside.
Assemble
In the bottom of a glass baking dish spread about ½″ of the tomato sauce (This will prevent the bottom layer of pasta from sticking to the pan). Arrange a layer of pasta in the dish, and cover with a 1½″ layer of the tomato mixture.
Sprinkle with cheese, and cover with more pasta.
Spread the ricotta cheese mixture over and cover with another layer of pasta.
Spread another 1½″ layer of the tomato mixture. Sprinkle with cheese and cover with pasta.
Spread a ½″ thick layer of the tomato sauce on top and cover with more cheese.
Bake
Place casserole pan on a baking sheet. (Just in case it bubbles over). Cover baking dish with foil, and bake for 30 minutes.
Remove foil and return pan to oven for another 15 – 20 minutes, or until the top is bubbling and golden in color.
Allow to rest for 10 minutes before cutting and serving.