Ingredients

1-16 pkg frozen chopped spinach (defrosted),
12 hot Italian sausage links, Johnston very good (NOT COSTCO brand!)
3 zucchini,16 oz sliced shrooms, medium onion-chopped, 2 garlic cloves-chopped fine
6 - 26 oz jars sauce,1 can tomato paste (mix of brands & flavors, but NOT Vodka Sauce)
2 pkgs lasagna noodles
6 lbs mozarella, shredded, save 1 cup for ricotta mix

Ricotta Mixture:
3 lbs ricotta, 1/2 c fresh grated parmesan, 3 eggs,
2 Tbl parsley, 2 tsp salt, 1/2 tsp pepper, 1 c mozarella

2 1/2 to 3 HRS PREP!!

Lasagna 16in x12in Pan! (Split Vegie & Sausage)

From the Kitchen of: Sue H

1) sauces/paste: in large pot on medium heat, stir thoroughly to blend, remove from heat & set aside to cool
2) saute vegies for about 8 min in 1 Tbsp olive oil: just under High, fry sliced zucchini alone for a few minutes till it starts to brown, then add shrooms & chopped onion; add garlic for the last 2 minutes. DRAIN WELL & set aside.
3) sausage: grill to brown for 10-12 min on medium-ish heat, cool & slice
4) spinach: rinse & PRESS OUT WATER THOROUGHLY
5) Boil 25-ish lasagna noodles, need 15 for 2 layers
6) ricotta mixture: stir well in huge tupperware bowl, add mozarella last & stir.
7) Split mixture in half & add spinach to one.

ASSEMBLY (1/3 of the pan will be vegie side, 2/3 sausage side)...
8) Sauce on bottom of pan, then make 2 thick layers, in this order: noodle, thick ricotta on vegie side and ricotta & sausage other side, then sauce & mozarella over all. End with lots of cheese on top & identify sides w/ a few vegies & sausage. (Make lasagna rolls w/ leftover noodles & ricotta if any)
350 degrees 1 hr 30 min, covered w/ foil,Sit for 1/2 hr & serve

Last Modified: February 27, 2021