Classic Lasagna

Classic Lasagna

Adapted from Annie’s Eats

Ingredients:
12 lasagna noodles, ready to bake no need to boil type
1 lb. Italian sausage
1 large onion, chopped
3 cloves garlic, minced
18 oz. tomato paste
15 oz. tomato sauce
2 cups water
1½ tsp. Italian seasoning
1½ tsp. oregano
15 oz. part-skim ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese
3 large eggs
2 tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese, divided

Directions:
In a stock or soup pot, crumble the Italian sausage and cook over medium-high heat until it just begins to brown.  Add the onion and garlic continue cooking until the sausage is completely browned and cooked through.   Mix in the tomato paste, tomato sauce, water, Italian seasoning and oregano.  Cover, bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

In a mixing bowl, combine the ricotta, spinach, Parmesan, eggs, garlic salt, and pepper.  Mix well until blended.

Preheat the oven to 350° F.  Spread 2 cups of sauce in a thin layer on the bottom of a 9 x 13″ baking dish.  Layer with 4 lasagna noodles.  Top the noodles with half of the cheese-spinach mixture and spread evenly to a thin layer.  Top with about a third of the remaining sauce mixture, and sprinkle with 1 cup of the shredded mozzarella.  Layer again with 4 more noodles and the remaining cheese-spinach mixture.  Spread half of the remaining sauce mixture over the top, and sprinkle with 1 cup of the shredded mozzarella.  The final layer will be 4 noodles, the remaining sauce, and a layer of shredded mozzarella.  Cover tightly with foil and bake in the preheated oven for 45 minutes.  Remove the foil and return to the oven for 10 minutes more.  Allow to cool 10 minutes before slicing and serving.