Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.
Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.
Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.
Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.
1 pound Nash’s sweet or hot Italian sausage
3/4 pound Nash’s breakfast sausage
1/2 cup minced onion
2 cloves garlic, crushed
1 12-ounce can crushed tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/4 cup water
1/2 teaspoon fennel seed
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
12 lasagna noodles
1 bunch fresh spinach, washed
3/4 pounds mozzarella cheese
In a skillet cook sausage, onion and garlic till browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Season with fennel seeds, oregano, thyme, cumin, salt, pepper, parsley and basil. Simmer covered for about 1 1/2 hours, stirring occasionally.
Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for about 10 minutes. Drain noodles in cold water. Set aside until time to assemble.
Preheat oven to 375 degrees F. To assemble, spread 1/2 cup meat sauce in bottom of backing dish. Arrange 4 noodles lengthwise over it. Pour 1 cup meat sauce evenly over noodles, then a layer of fresh spinach. Repeat with 4 more noodles, meat sauce and spinach. Top with cheese and cover with foil.
Bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes. Cool for 10-15 minutes before serving. Serves 12.
We thank Karolina’s Kitchen for this recipe.