Lasagna

 

 

1 lb. of lasagna noodles

2 cups of ricotta

1/2 cup of breadcrumbs

Six eggs (room temperature)

1 cup of Parmigiano Reggiano

2 lbs. of cooked Italian sausage

20 ounces of thawed chopped spinach

salt, pepper and nutmeg

4 cups of spaghetti sauce

freshly grated mozarella

eight slices of provolone

Cook noodles three minutes less than box advises or if using fresh noodles, blanch three minutes.  Shock in cold water.

Have a large lasagna pan ready.    Put one cup of spaghetti sauce in bottom.  Put one layer of noodles in the bottom of the pan.

In a large bowl, mix ricotta, breadcrumbs, eggs, parmigiano reggiano and sprinkle in a little salt, pepper and freshly ground nutmeg. 

Put one half of the ricotta mixture over the noodles.  Cover with the spinach.  Spoon over a little of the spaghetti sauce.  Add a layer of noodles.  Add remainder of ricotta mixture.  Cover with the cooked Italian sausage.  Sprinkle a little parmigiano reggiano and add the provolone.  Spoon over spaghetti sauce.  Add final noodle layer.  Sprinkle with cheese and add sauce.  Bake for 30 minutes at 350F.