Our Favorite Lasagna With Sausage, Spinach, and Three Cheeses

This is a great lasagna recipe. The only modification I made was to add fresh grated nutmeg to the ricotta mixture, otherwise it is great as is. I will be making it again.

• Marcelline

• Long Beach, CA

• 4/25/2023

This was a really yummy lasagne, but I modified it a bit to suit the palates of my 90+ year old family members. I nukked the spinach and wrung it our thoroughly before adding to the ricotta along with the basil. I also rolled up the loaded pasta ribbons rather than stacking them into layers: this makes it easy for them to store and reheat single servings. Worked great and looks awesome. Next time I'll add less garlic (their preference) and add a touch of sugar to cut the bitter acidity of the tomatoes for their sake.

• jkeva

• Shenandoah, VA

• 2/25/2023

I squeezed the heated spinach through a ricer and extracted all the water. It is a delicious a lasagna recipe.

• Patticakes

• Darien, ct

• 8/22/2022

Excellent recipe! Made this a few times and whomever I make it for just absolutely loves it! I make my own ricotta cheese (cheaper and tastier). I’m going to do the seasoning for my own ground Italian sausage meat this time too! YUM!!!

• Mary

• Phoenix, AZ

• 3/12/2022

之后,第一次尝试。第二次尝试,few tweaks: - added onions to browning sausage meat - MORE GARLICCCCC - double-concentrated tomato paste - deglazed with wine (had an open bottle of montepulciano but a lighter red or white would be nice) - only one can of tomatoes so it ain’t soupy - wee bit of lemon zest in ricotta mix - realized during assembly that I was out of mozzarella so used white cheddar, parmigiana reggiano and grana padano - sautéed black kale instead of spinach - fresh and dried chillies NO RAGRETS! This is an excellent base recipe which adapts well to your flavour preferences and cupboard ingredients. The key things are sausage, dark greens and ricotta mix. Have fun. “Less Mondays, more Lasagna.” (Garfield, n.d.)

• Tea

• Toronto, ON

• 1/3/2022

I was looking for a sausage/spinach lasagna recipe to make for Christmas dinner. This is the best lasagna I have ever made. Great recipe. It is the yummiest mix of sauciness and cheesiness. The flavors and textures of all the elements worked beautifully together. I followed the recipe as it is written, except I used a slightly larger pan. I used fresh spinach and a square of kitchen muslin to squeeze out as much water as possible, as the recipe suggests. A 10 out of 10.

• Michelle Corson

• Rennes, France

• 12/26/2021

Great lasagna but recipe needs a few easy tweaks. First there is no need to do anything with the spinach if you use fresh spinach. I just layered it in right from the bag. I used about 3/4 of a bag of baby spinach. Also, the recipe forgets to tell you to put sauce in any of the layers except the bottom and the top. I put sauce in each layer. A rectangular casserole dish is not deep enough so you will have less layers. (I did see a deep lasagna glass pan at Target after the fact.) But it is still fine. There are enough ingredients left over to make a small lasagna in a meatloaf glass dish. I just froze the small one for later . I made it for 7 guests and all wanted the recipe to make over the holidays. I have made it twice now . It is great! Mine was not watery at all but I did place it on a cookie sheet while it was baking just in case. I also baked it towards the top of the oven uncovered for the last 20 minutes like it said. This will be my go to recipe from here on out. Don’t cook down the sauce too much because you’ll want all of it.Enjoy!

• Heidi Crowe

• Holly Springs NC

• 12/19/2021

I think it tasted good the way I made it but I found the recipe a little tricky to follow. When I was making the sauce and I moved on to the next step, I assumed I needed to pure the sauce not the list of filling ingredients I had forgotten about at the top of the recipe. It wasn't until I was completely finished putting together all the layers that I realized a few ingredients I had purchased for the recipe were not used. I kind of wish underneath where it says to pure the filling, it added the list of the ingredients that it was referring to. Perhaps I wasn't reading carefully enough but it would have been nice if it had been more clear.

• Anonymous

• Salt lake city, Utah

• 9/15/2021

This was really tasty. My 9x13 was filled to the brim and bubbled over just a little, so recommend placing a tray underneath. Would be good with hot Italian sausage also.

• holcomb44

• Louisville, KY

• 4/26/2021

I love this lasagna. Making is for a cozy Christmas dinner after a more formal Christmas Eve. It is my go-to lasagna. Super yummy!

• suzannita

• Brooklyn

• 12/23/2020

I was rushing and ended up putting two big fistfuls of fresh baby spinach in with the ricotta cheese mixture by accident. When I realized what I had done, I went ahead and added the basil, only about half the amount called for in the recipe. I layered with fresh baby spinach and used sliced mozzarella vs. shredded. I also turned off the oven at the end of the cooking time and kept it in a warm oven for about 20 minutes as it looked a bit watery in places (I used a glass dish). The extra spinach was fine and everyone loved the dish.

• bostonlisa

• Boston, MA

• 12/23/2020

This may be the most delicious lasagna I've made, and it makes a lot! Cooked up about 1" above my standard 9x13x2" Pyrex baking dish, a bigger lasagna pan will work better. The basil ground up in the ricotta is a nice touch. Italian sausage is also far superior to ground beef here, IMO.

• Juliecooksalot

• Portland, OR

• 6/5/2020

We enjoyed this for the lighter tomato sauce rather than my heavier sauce/puree/ paste/red wine version. I have used ground meat but the sausage is nice. The processed cheese smooths easily as another noted. I followed another and used baby spinach and just added in the layering without steaming. It blended in perfectly. We're eating leftovers later this week. This will be my go to lasagna recipe.

• audidog

• York, PA

• 2/10/2020

Very good, but for all the work it is to assemble the various components - not worth it.

• megmelb

• Santa Fe, NM

• 12/27/2019

I loved this exactly as is. Was not too watery for me, but I finished cooking at 400, maybe that helped. I also liked the smooth texture of processing the ricotta, will do that again, it was also easier to spread that way. Keeping the spinach as its own layer and out of the ricotta mixture seemed to give it more texture and flavor. I used Beyond Meat sausage for vegetarians and it was delicious.

• lesliepolk

• Boston, MA

• 10/23/2019