July 28, 2011

Spinach & Sausage Lasagna

Spinach & Sausage Lasagna
Serves 8

12 ounces Premium Pork Light sausage
1 (15-ounce) container skim ricotta cheese 
1 (8-ounce) container light onion-and-chive flavored cream cheese
1 10 box frozen chopped spinach, cooked according to box & squeeze water completely 
Grey salt & pepper 
Red pepper flakes
1 large egg
2 teaspoons Italian seasoning
3 1/2 cups shredded mozzarella cheese, divided 
1 cup shredded Parmesan cheese, divided 
2 (26-ounce) jars tomato basil pasta sauce 
1 (16-ounce) package egg roll wrappers
Preheat oven to 350 degrees.

Cook & crumble sausage in skillet & set aside and allow to cool.  In the meantime mix the Italian seasoning with the mozzarella cheese and set aside. Combine the ricotta, cream cheese, & spinach.  Season the cheese mixture with the salt & pepper and red pepper flakes, add the egg, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese and mix together.  Cover the bottom of your baking dish with 1 cup pasta sauce. Cut egg roll wrappers in half lengthwise. Arrange 10 halves overlapping each other over pasta sauce. Top with sausage. Spoon 3 cups of pasta sauce over sausage and then sprinkle with 1 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers, top with remaining wrappers and finish with the remaining pasta sauce. Bake at 350° for 1 hour. Top with remaining 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake 15 more minutes. Let stand 15 minutes.

My sous chef, my precious nephew Sid

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