(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass


Serves 8

1 pound hot or mild Italian sausage, casings removed
2 tablespoons olive oil
1 EACH red and green peppers, thinly sliced
1 large yellow onion, thinly sliced
1 large yellow onion, chopped
4 cloves garlic, peeled
1 28-oz. can tomatoes, undrained
2 teaspoons fennel seed
Salt and pepper, to taste
1 10-oz. package chopped frozen spinach, thawed
1 tablespoon melted butter
1 cup grated Parmesan cheese, divided
3 cups low-fat ricotta cheese
1/2 (2 oz.) shredded Mozzarella cheese
9 lasagna noodles 

Cooking Directions
In large heavy skillet, crumble and brown sausage until well-browned; drain off fat, set sausage aside. Wipe skillet clean; heat olive oil over medium-high heat; add sliced peppers and the sliced onion and 2 cloves of garlic. Cover and cook over medium heat, stirring occasionally, until vegetables are wilted, about 10 minutes. Add tomatoes and fennel seed. Reduce heat to low and simmer about 20-30 minutes, to develop flavors. Stir in reserved sausage. Season sauce to taste with salt and pepper; set aside.

Squeeze all liquid from thawed spinach, set aside. In small saucepan, saute the chopped onion and 2 remaining garlic cloves in the butter until wilted, about 10 minutes. Stir in spinach and 1/4 cup of the Parmesan cheese, set aside.

In a medium bowl, stir together the ricotta, mozzarella and 1/2 cup of the Parmesan cheese. Season with salt and pepper, to taste. Boil noodles according to package directions; drain.

Preheat oven to 350 degrees F. Pour one-third of tomato sauce into a greased 9x13-inch baking dish; spread evenly. Arrange 3 noodles in the dish and spread one-half of the spinach over the noodles. Spread one-half of the cheese mixture evenly over the spinach. Repeat this layering process once more. Top with the remaining 3 noodles and tomato sauce. Sprinkle top of dish with remaining 1/4 cup of Parmesan cheese.

Bake lasagna for about 1 hour, until bubbly and browned on top. Let cool for 10-15 minutes before serving.

Serving Suggestions
Bring out the checked tablecloth and turn your kitchen into your favorite Italian restaraunt. Have garlic cheese bread and green salad accompany this dish.

Nutrition Facts
Calories 497 calories; Protein 29 grams; Fat 25 grams; Sodium 794 milligrams; Cholesterol 67 milligrams; Saturated Fat 11 grams; Carbohydrates 41 grams; Fiber 5 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.