Spinach & Sausage Lasagna
Season 2; Episode 5

Yield Information
Number of Portions: 6

Quantity Unit Ingredient
1 pound sweet italian sausage removed from casings
12 ounces fresh spinach> washed and patted dry
2 teaspoons olive oil
1 medium onion sliced
1 teaspoon garlic minced
1 pinch The Edge or tri-mix
3 pounds ricotta cheese
3 large eggs
1 tablespoon fresh parsley chopped
3 tablespoons fresh basil chiffonade
3/4 cup parmesan cheese or asiago
1/4 cup mozzarella cheese shredded
1 teaspoon The Edge or tri-mix
3 large fresh pasta sheets any flavor,lasagna size
3 cups tomato sauce
8 ounces mozzarella cheese sliced 1/8" thick

Heat a large skillet over medium heat. Crumble the sausage into the pan and cook, breaking up large clumps, until almost no pink color is visible. Remove from heat and place meat onto a plate.

Put skillet back on the heat, add the olive oil to the pan. Cook teh onion until it is browned slightly. Add the garlic and stir for about 30 seconds. Add the spinach and stir around as it wilts. Don't over cook. Stir in a pinch of tri- mix and remove to another plate to cool.

In a large bowl, mix the ricotta, eggs, parsley, basil, 1/4 cup shredded mozzarella, parmesan and 1 teaspoon tri-mix. Beat until eggs are well incorporated.

Preheat oven to 350° F.

To assemble lasagna, spoon about 1/2 cup tomato sauce into a 9 x 13 x 2" pan. Place on pasta sheet in the bottom of the pan. Spread 1/2 cup of tomato sauce over the sheet. Spoon 1/2 of the ricotta mixture into the pan and spread toward the edges, don't worry if it is not even, as this will be rectified as more layers are added. Over the cheese, place 1/2 of the spinach, leaving excess liquid on the plate. Now add 1/2 of the sausage. On top of the meat, place the slices of mozzarella to cover the surface. Sprinkle a bit of shredded parmesan over the slices of cheese.

Repeat layers of pasta, sauce ricotta, spinach, sausage, mozzarella and parmesan. Cover with the 3rd sheet of pasta and spread a cup of sauce on top.

Place the pan into the preheated oven, and bake for approximately 30 minutes, or until bubbly and browned slightly on top. Remove from oven, sprinkle the top wiith shredded asiago, parmesan or mozzarella, if desired. You can put the pan back into the oven to melt the cheese, or simply let it melt as the lasagna rests for 10 to 15 minutes.

To serve, cut the lasagna into 6 to 8 pieces with a spatula. Spread a spoonful of warmed tomato sauce onto a plate, place a piece of lasagna on the sauce. Add a slice or two of garlic bread and enjoy.

"layered pasta dish"
NOTES : Use any tomato sauce you like, either plain or a pasta sauce like marinara.

Tri-mix is a combination of salt, pepper and granulated garlic.

Fresh pasta sheets can be found in most supermarkets, either with the fresh sauces or in the freezer. If large sheets are not available, be sure to buy enough to cover the pan surface for 3 layers. You can use the dry noodles, probably a 1 pound box will be needed to get the 9 noodles you will need.