Ingredients:
- 12 lasagna noodles
- 1 Tbsp. olive oil
- 1 small onion, minced
- 1 lb. Italian sausage
- 2 cloves garlic, minced
- 12 oz. fresh spinach
- ¼ cup butter
- 3 Tbsp. flour
- 2 cups whole milk
- 1 cups heavy whipping cream
- 2 ½ cups mozzarella cheese, shredded and divided
- 2 Tbsp. Italian seasoning
- 1 tsp. salt
- 1 tsp. pepper
Ingredients for the Ricotta Layer:
- 2 cups ricotta cheese
- 1 cup Parmesan cheese, shredded
- 2 eggs
- 1 tsp. salt
- ½ tsp. pepper
Directions:
- Cook lasagna noodles according to the package directions, drain in cold water and set aside. Heat oven to 375 F and spray a 9-by-13-nch baking pan with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add in the onion and sausage and cook until the sausage is no longer pink. Add in the garlic and spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
- In a saucepan, melt the butter and whisk in the flour to create a roux. Slowly whisk in the milk and whipping cream. Add in 1½ cups of the mozzarella cheese, Italian seasoning and salt and pepper.
- Pour the white sauce over the sausage and spinach and stir to combine.
- In a large bowl, add the ricotta cheese, parmesan cheese, eggs, salt and pepper. Mix until smooth and combined.
- To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with the remaining 1 cup of mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20 to 25 minutes or until it is heated throughout and the cheese is bubbly.
- Let it cool for 10 minutes before serving.
