Sausage and Spinach Lasagna

from Seventeen magazine, circa 1974

They spelled it Lasagne, like Lenora Mattingly Weber did in The Beany Malone Cookbook, which I bet was a ’70s thing.

Serves 6
503 calories per serving

9 lasagne noodles
1/2 lb. sweet Italian sausage links, casings removed, meat crumbled
10 oz frozen chopped spinach, squeezed dry
1/2 c. sliced green onions
2 cloves garlic, minced
1 c. part skim ricotta
1/2 cup grated Parmesan
3 eggs, slightly beaten
1/2 teaspoon nutmeg
1 cup shredded part skim mozzarella

Preheat oven to 350 degrees F.  Cook noodles in boiling salted water per package directions, about 10 minutes.  Drain, spread on paper towels.

In a skillet over medium heat, cook sausage until browned, about 8 minutes.  Drain off fat.  Add spinach, stir in scallions and garlic and cook one minute.

In a bowl combine ricotta and Parmesan with eggs and nutmeg, blending well.  Stir in spinach/sausage mixture.

In the bottom of a greased 11 x 7″ baking dish, arrange 3 noodles.  Spread with 1/3 spinach mixture, then sprinkle with 1/3 mozzarella.  Add another layer of noodles, 1/2 the remaining spinach mixture, and 1/2 the remaining mozzarella.  Repeat with remaining ingredients.  Cover loosely with foil and bake 25 to 30 minutes.  Remove from oven.  Lasagne will be easier to cut if you let it stand 15 to 20 minutes before serving.

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Published in: on May 4, 2013 at 7:52 am  Leave a Comment  

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