Rosemary Basil Lasagna

Rosemary Basil Lasagna 

1 lb. Italian sausage
2 cups Muir Glen Organic pasta sauce
1 tsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 lb. frozen spinach, thawed
2 cups ricotta cheese
sea salt and pepper
3 Tbs. fresh basil, finely chopped
rosemary lasagna noodles*
2 cups shredded mozzarella cheese

 

Preheat oven to 425 degrees.

Thoroughly cook sausage over medium heat.  

Once fully cooked, add the pasta sauce. Transfer cooked meat and sauce to a separate bowl.

Heat olive oil and add onion for a light sauté.  Once the onion begins to “transluce,” add garlic spinach, red pepper, and salt and pepper.  

Stir to fully mix all ingredients.  

Remove from heat and stir in ricotta and fresh basil.

 

Begin layering…

Tomato sauce, lasagna sheets, 1/2 the meat mixture, spinach-ricotta mixture, mozzarella, and repeat.  

End with one layer of tomato sauce topped with shredded cheese.  Bake, covered, for about 25 minutes. 

 

Remove the covering and cook for an additional 10-15 minutes, until the cheese is brown and bubbly.

 

*Eliminate the beets and add chopped, fresh rosemary to the noodle dough. Instead of cutting into narrow noodles, use the lasagna sheets for layering and baking.