Lasagna Shawn's Way

Shawn A Reed


I have tried different way's to make Lasagna and this is the best one I have come up with so far.
I don't like alot of seasoning that takes over the whole taste of what I'm eating. You will be suprised by all the flavor this Lasagna has even though it is simple and not covered with over powering spices.


**This freezes well**

pinch tips: How to Mince Garlic





30 Min


45 Min



6 Tbsp
1/2 c
3 c
a pinch
freshly grated nutmeg
1 1/2 c
tomato sauce
salt and pepper to taste


1/4 c
olive oil, extra virgin
1 lb
bulk pork sausage
1 1/2 lb
ricotta cheese
1 pkg
lasagna sheets
10 oz
spinach, frozen chopped thawed and drained
4 c
shredded mozzarella
1/2 c
parmigiano-reggiano, grated
salt and pepper

Directions Step-By-Step

Perheat oven to 375
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
In a saute pan, heat extra-virgin olive oil add the pork sausage and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain. Set aside and allow to cool completely
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the pork sausage on top. Sprinkle 1/2 the mozzarella cheese on top of the pork. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.
Cover and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes

About this Recipe

Regional Style: Italian