Matt decided to make up his own recipe for lasagna this week using Italian sausage instead of ground beef. He also decided to use a store bought sauce instead of making one. He wanted to get something similar to mixing tomato & bechamel sauce so he went with a vodka cream sauce. It turned out superb! We made this recipe in two pans, and 8x8 and a loaf pan, freezing one to eat later but it would also work in a 9x13.
12 lasagna noodles
1 lb bulk Italian sausage
26 oz vodka sauce
10 oz frozen chopped spinach, thawed with liquid squeezed out
15 oz ricotta cheese
1/4 t nutmeg
2 c grated Italian cheese (we used a blend of parmesan & mozzarella)
Cook noodles according to directions on the package & set aside.
Heat large saucepan over med-high heat. Add sausage & cook though. Mix all but 1 cup of the vodka sauce.
Mix spinach, eggs, ricotta & nutmeg together.
Coat bottom on the baking dish with a little sauce, just enough to coat. Place four noodles over sauce.
Layer 1/2 of the spinach mixture on top of noddles. Then layer 1/2 of sausage mixture. Add another of layer of 4 noodles & then layer with the remaining spinach & then sausage. Top with the last four noodles.
Top with remaining sauce.
Sprinkle grated cheese over the top. Bake at 350 for 40-50 minutes. Let stand 15 minutes before serving.