Ingredients
1
lb Italian sausage (either hot or spicy whichever you prefer, I use mild since I have a 3 yr old that doesn't like spicy)
1
- 28 oz can of tomato sauce (or whatever is close to it, I think that large can is 28 oz)
1
- 6 oz can tomato paste
1
- 2.25 oz can sliced olives
4
Roma tomatoes (chopped)
1/4
cup chopped green pepper
1/4
cup chopped red pepper
2
cloves garlic (minced or pressed)
1
Tbsp chopped fresh basil
1
Tbsp chopped fresh oregano
1
- 15 oz tub ricotta cheese
1
Tbsp chopped fresh parsley
8
lasagna noodles, cooked al dente
2
cups washed baby spinach leaves
2
cups mozzarella cheese (shredded)
1/2
cup parmesan cheese (shredded)
Directions
1.
1. Put olive oil in a skillet; cook sausage and onion until sausage is done.
2.
2. Put sausage and onion in crock pot; add other sauce ingredients and turn crock pot on low for 4 hours or on high for 2 hours to cook sauce and incorporate flavors.
3.
3. While sauce is cooking, mix together ricotta cheese, 1/2 cup parmesan cheese, egg, and parsley in a bowl. Chill until ready to use.
4.
4. Preheat oven to 375 degrees.
5.
5. Wash spinach leaves and set aside.
6.
6. Cook noodles until al dente, about 8 minutes. Drain.
7.
7. Spray 8x13 inch baking dish with cooking spray.
8.
8. Start with 4 noodles for bottom layer, then add the sauce, then spinach, then 1/4 cup parmesan sprinkled over spinach, then ricotta mixture, then 1 cup mozzarella cheese; repeat until ingredients are gone. You can get 2 layers of each item in the pan.
9.
9. Bake for 45 minutes, or until top is golden brown and cheese is bubbly.
10.
10. Let stand for 10 minutes before serving.
11.
11. Enjoy with garlic bread and some salad if desired.
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