I created this recipe because I wanted a kid-friendly vehicle for spinach. When I was little I couldn't stand the chopped parsley that abounded in the ricotta layer of our family lasagna recipe; I still have a parsley aversion to this day!
I decided to chop up baby spinach and use it as a parsley substitute. I think chopped frozen spinach would work too, but I just didn't have any on hand. I used Italian sausage from Whole Foods, but grass-fed beef would make for a tasty meat layer as well.
My kids both devoured this one and didn't miss that traditional pasta noodles one bit. It's easy to throw together, loaded with flavor and yields a ton of leftovers.
Grain-Free "Lasagna" Bake
1 lb. Italian sausage, removed from casing
4 cups baby spinach, finely chopped
1 lb. ricotta
1/2 tsp. salt
1/4 tsp. ground black pepper
12 tsp. Italian seasoning
1/2 cup freshly grated Parmesan cheese
2 cups organic tomato sauce
3/4 cup shredded mozzarella cheese
Preheat oven to 375.
Cook sausage until brown, using a wooden spoon to break up. Drain any excess grease.
Combine ricotta, eggs, seasoning and Parmesan cheese in a large bowl. Whisk until smooth. Stir in chopped spinach.
Spread 1/4 cup tomato sauce over the bottom of a casserole dish. Top with half of ricotta mixture, smoothing out with a spatula.
Top with 1/2 of sausage and 1/2 of remaining sauce.
Repeat layers and finish with shredded mozzarella.
Bake at 375 for 30 minutes. Allow to cool a little before serving.