Got picky eaters in your house? The Spoon Sisters' Trio Lasagna Pan ($32) lets you make three different kinds of lasagna—all in one non-stick pan! The width and length of each section is exactly the same size as standard lasagna noodles. And now you won't have to fight over the edges.
Now, for my favorite lasagna recipe: Turkey Sausage and Spinach Lasagna.
Turkey Sausage-Spinach Lasagna Adapted from Epicurious.com
1 1/4 pounds hot Italian turkey sausages, casings removed
2 jars of your favorite tomato sauce (or make your own)
1 15-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 egg
9-12 lasagna noodles
3 cups shredded provolone or mozzarella cheese (about 12 ounces)
Brown sausages in pan, using fork to break up meat into coarse pieces. Add tomato sauce. Simmer 5 minutes.
Whisk ricotta, spinach, 1 cup Parmesan, egg, basil, oregano, and pepper in large bowl. Set aside. Spoon sauce over bottom of baking dish. Place noodles over sauce in single layer. Spread sauce over noodles. Spoon ricotta mixture over sauce. Sprinkle Parmesan and shredded cheese over ricotta mixture. Repeat layering with noodles, sauce, ricotta mixture, Parmesan and shredded cheese. Until all ingredients are used and/or pan is full. Tightly cover baking dish with foil.
Bake at 375 for 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving.
What's your favorite kind of lasagna?
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