Place the spinach in a medium bowl. I also add the mozzarella to the other cheeses and spread it together rather than adding mozzarella separately. Top final layer with remaining 2 noodles. In a skillet over medium heat, cook the sausage until evenly brown. AWESOME! Uncover and bake an additional 10-15 minutes or until cheese is lightly brown. After reviewing other recipes from various sites, I decided this one is a keeper! Mix well. Drain, and mix in the spinach … Stir frequently during cooking. Add garlic; cook 1 minute, stirring constantly. Add ricotta cheese, cooked drained spinach, egg, basil, pepper, and Parmesan cheese in bowl and mix well. Sprinkle with 1/3 cup mozzarella. Then cover the dish with foil and bake at 375°F for 40 minutes. Wanted to get rid of some unused sausage in the freezer & came across this recipe. It just might become your new favorite Dish. Top with 1/2 cup sauce. Combine pasta sauce with milk in a medium bowl. Let's just say, I've made this recipe twice in one week (laughing)! However, the second time I used more sauce for each layer, and I added mushrooms, and ground Italian sausage for a meatier sauce. Combine milk and flour, stirring with a whisk until smooth. Top with 2 noodles. Cook on high in crock pot for 4-6 hrs. Very good recipe. Microwave, uncovered, on high for 4 minutes. Simmer until thickened. Homemade Creamy White Sauce Lasagna, an easy delicious Italian Lasagna Recipe, layered with peas, sausage, mushrooms and the perfect Bechamel Sauce. To speed the prep time up a bit, saute the onions and garlic in the sausage drippings before you put them in the crock pot. It's packed full of garlicky spinach, too, and the thin lasagna noodles do something really rather lovely—they don't soak up much sauce, so the lasagna stays creamy-wonderful. I've only been married a year and have cooked more in this past year than in my life. Broil lasagna until browned on top, about 2 minutes. For the Ricotta: Transfer half of the ricotta, both eggs, the Parmesan, and the nutmeg to the bowl of … 9 oz. Pour milk mixture and chicken stock into skillet; add bay leaf. In small batches, squeeze spinach until most of the liquid has come out. Cover pan with foil coated with cooking spray. Once onions are cooked, add tomatoes, tomato paste and sauce, oregano, basil, salt, pepper, bay leaf and cooked Italian sausage. I plan to try fresh spinach and portobello mushrooms with cottage cheese the next time. Season to taste with salt … Coat an 8-inch square glass baking dish with cooking spray. ), Add oil to pan; swirl to coat. And finish with the rest of the mozzarella cheese. My family loved it. Hope to see more recipes by you that is so pleasant to the mouth! Remove from heat, and stir in pepper, salt, and Parmigiano-Reggiano cheese. Trust me; I found out the hard way.). Add another layer of noodles and top with 1/4 cup extra Parmesan cheese and the remaining mozzarella cheese. Cover with noodles. or until sauce is dark red rich tasting. Spread 1/2 cup sauce in bottom of dish. Add sausage to pan; cook until browned, stirring to crumble, about 5 minutes. Sprinkle one-third of sausage over noodles, then top with one-third of spinach. Stir until mixed. Mix in ricotta. White Sauce Lasagna Everyone has eaten Lasagna I’m quite sure. Parmigiano-Reggiano cheese, grated (about 1/2 cup packed), 6 oz. Add 1/4 to 1/2 cup of sauce in bottom of 13x9-inch baking dish. How 'bout a plate of cheesy, starchy, creamy comfort ... that won't leave you feeling awful after you eat it? Add 1 cup sauce. This lasagna does involve a little bit of prep: browning the sausage, wilting the spinach, making the sauce, and shredding the mozzarella (seriously, please shred it yourself from a block; it’ll melt smoother and be creamier). Stir until mixed. I saute the onions and garlic with hot Italian sausage and then add it to the rest of the sauce to cook in the crock pot. Heat broiler to HIGH. My husband, who typically doesn't like lasagna, asked to pack up leftovers to take to work the next day. Stir frequently during cooking. Cover noodles with 1/2 of the filling mixture and top with 1 cup of mozzarella cheese. Thanks, I made this when I had my husbands Italian family over. It always sets perfectly after 15 minutes of cooling, making it a breeze to serve and tastes delicious! Repeat those layers twice, and then top with 2 more noodles and the rest of the sauce. My husband loves it! Place the spinach in a medium bowl. Meanwhile, cook Italian sausage in separate pan on stove and cut into bite size pieces. Mix in ricotta. Oh yeah, I’ll take that any day. Sprinkle with parsley, if desired. (Do not wipe pan clean. PEANUT BUTTER COOKIES WITH HERSHEY KISSES, FAST HOMEMADE BROCCOLI CHEESE SOUP FOR SUPER BOWL, MAKING EGG NOODLES AT HOME (COOKING SCHOOL), WHOLE-GRAIN PIE CRUST W/ PUMPKIN PIE FILLING. or until sauce is dark red rich tasting. But then pop it under the broiler for a few minutes (and top with parsley), and wow—hubba hubba! Repeat layers twice (2 noodles, one-third of sausage, one-third of spinach, 1/3 cup mozzarella, and 1/2 cup sauce). https://damndelicious.net/2015/03/07/creamy-spinach-and-mushroom-lasagna (Scroll below recipe card for photo step-by-steps on layering.) Spread about 1/2 cup pasta sauce … … My final tweak is to use no-cook lasagne noodles. Meanwhile, cook Italian sausage in separate pan on stove and cut into bite size pieces. You won't have to resign the rest of your night to recovering from lasagna, if you know what I mean. I certainly love a good red-sauce lasagna—but a creamy white-sauce version? shredded low-moisture, part-skim mozzarella cheese (about 1 1/2 cups), Heat a large nonstick skillet over medium-high heat. Then spread 1/2 cup sauce in the bottom of the baking dish…. It hits all the high notes of comfort food goodness but keeps things a little lighter than the typical versions you'll see. Spread remaining sauce over noodles, and sprinkle with remaining 1/2 cup mozzarella. I know I have eaten a lot of pans of Lasagna made by my Mom andContinue Reading This site showcases recipe development, writing, and services offered by Ann Taylor Pittman. Remove sausage from pan. Microwave, uncovered, on high for 4 minutes. That's what this white lasagna offers. Bake at 375°F for 40 minutes. Cook on high in crock pot for 4-6 hrs. The sauce uses a combo of flour-thickened milk and chicken stock to keep things light, and chicken Italian sausage pulls its weight, flavor-wise, without loading on calories and fat. But then the kids ate what would have been the leftovers. Bring to a boil over medium heat, stirring frequently with a whisk. (Do not squeeze spinach dry in a towel, as this will make it so dry that it absorbs all of the cheese sauce. Hooray for lasagna night! Stir well to blend. I certainly love a good red-sauce lasagna—but a creamy white-sauce version? Thanks for your recipe submission :-). Before you start layering, gather all the components together: And then rearrange them in order of the way you’ll layer them in the pan. Bake at 350°F covered with foil for 40 minutes. LOVE this recipe. Then sprinkle over one-third of the cooked sausage. My Creamy Sausage and Spinach Lasagna is rich and indulgent–tasting, yet clocks in at fewer than 400 calories per serving. My family and I enjoyed it. Beat the egg with a wire whisk, and add it to the spinach and ricotta. It was delicious. Once onions are cooked, add tomatoes, tomato paste and sauce, oregano, basil, salt, pepper, bay leaf and cooked Italian sausage. Repeat one more time. Spoon spinach mixture into a strainer; press with back of a spoon to remove excess moisture. See? Me and my husband Joe enjoy your lasagna recipe. On high setting, add olive oil, onions, and garlic and let simmer until onions are clear. Uncover pan. raw chicken Italian sausage (with casings removed, about 3 links), 1 cup unsalted chicken stock (such as Swanson), 2 oz. My Creamy Sausage and Spinach Lasagna is rich and indulgent–tasting, yet clocks in at fewer than 400 calories per serving. This recipe was good enough to make twice. At that point, the lasagna will be done, but just a little pale. I will be sharing this recipe with my friends. Gradually add spinach, tossing with tongs until spinach wilts, about 3 minutes total. The sauce uses … Oh yeah, I’ll take that any day.