Cheesy Spinach Lasagna Stacks
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|your favorite pasta dough (or softened lasagna noodles)|
|16 oz||mozzarella cheese, grated|
|6 oz||parmesan cheese, grated|
|fresh spinach leaves (washed)|
|mrs. dash tomato and basil seasoning|
|28 oz||can crushed tomatoes|
|15 oz||can diced tomatoes with oregano, basil and garlic, no salt added|
|4 oz||can tomato paste, no salt added|
|1 tsp||italian seasoning|
|1/2 tsp||dried crushed basil|
|1 tsp||granulated garlic|
|1 tsp||lemon juice|
|5||italian sausage links|
FOR SAUCE: Cut sausage links in half and boil for about 10 min. Remove sausage only to food processor and pulse to chop up sausage. Return to clean pot, add crushed tomatoes, diced tomatoes and tomato paste. Also add garlic, basil, italian seasoning, pepper, lemon juice and sugar. Stir well and simmer for 30 min.
If using fresh pasta dough, prepare it into 4 long wide strips. If using boxed, boil till easy to handle. Laddle just enough sauce to barely cover bottom of baking dish.
FOR EACH STACK: Place 1/3 of dough in baking dish with remainer hanging over the outside of dish. Spread on ricotta cheese, sprinkle with Mrs. Dash tomato and basil seasoning.
Add spinach leaves, and sprinkle with mozzrella and parm. cheese. Fold 1/3 more of dough over top and repeat steps. Fold last peice of dough over top.
Top with sauce and sprinkle with cheese. Bake on 400° for 30 min. Cool a bit then serve.