Traditional Italian Spinach Lasagna Recipe

Name: Traditional Italian Spinach Lasagna
Prep time: 120 min
Cook time: 360 min
Total time: 480 min
Yield: Serves 1 or more
Ingredients: 1 medium yellow onion, finely chopped; Garlic Cloves; 2 tablespoons olive oil; 1 lb Italian sausage, casings removed; Fennel Seeds; Dried Basil; Fresh Basil; Dried Oregano; Italian Parsley; 28 oz crushed tomatoes; 15 oz tomato sauce; 6 oz tomato paste; Fresh Spinach; 15 oz ricotta cheese; 2 large eggs; 1/2 cup grated Parmesan cheese; Mozzarella Cheese; Romano Cheese

This labor of love, a true Italian masterpiece, is a once-a-year tradition that will wow your friends and family. Layers of rich meat sauce, creamy ricotta, fresh spinach, and perfectly baked pasta create a dish reminiscent of the Italian flag. The recipe is time-consuming but undeniably worth the effort! Leftovers freeze beautifully for future enjoyment. Prepare for an unforgettable culinary experience!

Prep Time 120 mins

Cook Time 360 mins

Calories 489.3 kcal

Protein 50g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Traditional Italian Spinach Lasagna

1 medium yellow onion, finely chopped
Garlic Cloves
2 tablespoons olive oil
1 lb Italian sausage, casings removed
Fennel Seeds
Dried Basil
Fresh Basil
Dried Oregano
Italian Parsley
28 oz crushed tomatoes
15 oz tomato sauce
6 oz tomato paste
Fresh Spinach
15 oz ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
Mozzarella Cheese
Romano Cheese

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How to Make Traditional Italian Spinach Lasagna

Saute 1 medium yellow onion, finely chopped, and 3 cloves garlic, minced, in 2 tablespoons olive oil in a heavy iron pot until translucent. Remove from pot and set aside.
Add 1 lb Italian sausage, casings removed, and 1 teaspoon fennel seeds to the pot. Brown over medium heat, breaking it up with a spoon.
Stir in 1 tablespoon fresh basil, 1 tablespoon dried oregano, and 1 tablespoon fresh parsley, chopped.
Return the sauteed onions and garlic to the pot. Add 28 oz crushed tomatoes, 15 oz tomato sauce, and 6 oz tomato paste. Stir well.
Bring to a simmer, then reduce heat to low and cook gently for 2-3 hours, stirring occasionally.
While the sauce simmers, cook 9-12 lasagna noodles according to package directions. Lay them out on a clean kitchen towel to dry.
In a large bowl, beat together 2 large eggs, 15 oz ricotta cheese, and 1/2 cup grated Parmesan cheese. Set aside.
Preheat oven to 350°F (175°C).
Spread a very thin layer of meat sauce in the bottom of a large, deep lasagna pan (approximately 9x13 inches).
Layer half of the cooked lasagna noodles lengthwise over the sauce.
Spread 10 oz fresh spinach, roughly chopped, evenly over the noodles.
Top with a layer of noodles placed shortwise (perpendicular to the bottom layer).
Spread the ricotta cheese mixture evenly over the noodles. Cover with another layer of noodles lengthwise.
Pour half of the remaining meat sauce over the noodles and top with a layer of noodles shortwise.
Place 8 oz fresh mozzarella cheese, sliced, over the noodles to form a somewhat solid layer and cover with a layer of noodles lengthwise.
Pour the remaining meat sauce over the top.
Bake for 40-45 minutes, or until bubbly and heated through.
Grate 1/2 cup hard cheese (Parmesan or Pecorino Romano) over the top immediately after removing from the oven.
Let stand for 10-15 minutes before serving. Serve with crusty Italian bread and a simple green salad.