Lasagna With Spinach, Artichoke, And Sausage

A delightful twist on the classic lasagna, featuring fresh spinach, artichokes, and Italian sausage in a creamy cheese sauce.

By @allrecipes

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 16 oz lasagna noodles
• 1 Tbsp olive oil
• 2 cloves garlic
• 2 C fresh spinach
• 0.75 C ricotta cheese
• 0.25 C grated Parmesan cheese
• 1 lb Italian sausage
• 14 oz artichoke hearts
• 1.5 C heavy cream
• 0.25 tsp red pepper flakes
• 6 C fresh spinach
• 0.5 C grated Parmesan cheese
• 0.75 C shredded mozzarella cheese
• 0.75 C shredded mozzarella cheese
• 0.25 C grated Parmesan cheese
• 2 Tbsp fresh basil or parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 16 oz of lasagna noodles, broken into large pieces, to the boiling water and cook for 4 to 5 minutes until al dente.
3. Drain the noodles and toss with 1 tablespoon of olive oil in the pot or in a large bowl. Set aside.
4. Heat a large skillet over medium heat and drizzle with a little olive oil.
5. Add 2 cloves of minced garlic to the skillet and sauté for about 30 seconds until fragrant.
6. Add 2 cups of fresh spinach to the skillet and cook until just wilted, about 3 minutes.
7. Remove the spinach from the pan, roughly chop, and add to a small bowl. Stir in 3/4 cup ricotta cheese and 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
8. In the same skillet, cook 1 lb of Italian sausage over medium heat until browned and cooked through, breaking it into crumbles, about 5 minutes.
9. Add 14 oz can of chopped drained artichoke hearts and sauté for 2-3 minutes.
10. Pour in 1 1/2 cups of heavy cream and bring to a gentle simmer.
11. Season with salt, pepper, and 1/4 tsp red pepper flakes (optional). Simmer until slightly thickened, about 2-3 minutes.
12. Stir in the remaining 6 cups of fresh spinach and cook until just wilted.
13. Pour the sausage-spinach-artichoke mixture into the lasagna noodles and stir in 1/2 cup Parmesan and 3/4 cup mozzarella until the cheese is melted and the noodles are fully coated.
14. Preheat the oven to 425°F.
15. Lightly grease an 18x13-inch baking sheet or 9x13-inch baking dish.
16. Spread the pasta mixture evenly across the prepared pan. Dollop the ricotta-spinach mixture over the top.
17. Sprinkle the remaining mozzarella and Parmesan cheese evenly across the entire surface.
18. Bake in the preheated oven until bubbling and golden, 15-20 minutes.
19. Let cool slightly before garnishing with chopped fresh basil or parsley, if desired. Cut into squares to serve.