Lasagna in the garden

You know those times when you want to reward yourself? The ones where you are not counting calories or watching your weight? This recipe is for one of those occasions. A special dinner, or whatever this is a great tasting one, with a bottle of red wine. Through in a salad and some garlic bread. This is also a great recipe for those who, like my husband, do not like ricotta or cottage cheese.

Sausage and Spinach Lasagna (9 servings)
10 pieces of Barilla Lasagna (precooked)
1 lb Hot ground sausage (or sweet sausage)
1/2 bunch Fresh Spinach
8 oz Asiago Aged Cheese grated
8 oz Mozzarella Half Skim Milk Crumbled
2 cloves Garlic chopped
1/4 cup Onion chopped
1/4 cup Green Bell Pepper Chopped
1/4 Cup Red Bell Pepper Chopped
3 14.5 cans Diced Tomatoes (Italian or chili ready)
1 6 oz can Tomato paste
1/4 cup Red Wine
1 tsp basil
1 tsp oregano
1 tsp thyme
1/4 tsp Ground Pepper
1/4 tsp Salt

Chop veggies and add to browned sausage and continue to cook for another 5 minutes. Mix together thoroughly tomatoes, paste, wine and spices. in a 9x11 pan layer the following. 3 Strips cooked lasagna pasta, spread 1/2 meat mixture, spread 1/3 tomato mixture, add a layer of spinach leaves. Sprinkle crumbled 1/2 mozzarella then 1/3 grated asiago cheese. Repeat. Then add 4 strips to cover it all spread the remaining tomato mixture and then the rest of the grated asiago cheese. Heat oven to 375 and bake for 60 minutes.

Per Serving: Calories 507, total fat 27g, saturated fat 13g, cholesterol 102mg, sodium 1640mg, carbohydrate 38g, Dietary Fiber 5g, Sugars 10g, protein 29g. Vitamin A 118%, Vitamin 75%, Calcium 30% and Iron 49%



Lindsay said…
That sounds like something I could make.
Mary Martinez said…
It is yummy, but a bit time consuming to prepare. Well worth it.

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