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Kicked Up Lasagna | Just Eats with Chef JJ

by Alana Seldon

Kicked Up Lasagna, Just Eats with Chef JJ Ep. 533

Source: Powerhouse Productions / CLEO TV

Ingredients

2 tablespoons olive oil
1 pound spicy Italian sausage, crumbled
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
2 packed cups baby spinach leaves
3 cups Homemade Tomato Sauce
31⁄2 teaspoon black pepper
8 sheets (half a 9-ounce package) no-cook or oven-ready lasagna noodles
8 ounces fresh ricotta cheese (about 1 cup)
2 ounces finely grated Parmesan, plus more for serving (about 1⁄3 cup)
8 ounces fresh mozzarella, thinly sliced
Handful of small basil leaves, for serving

Instructions

Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add the Italian sausage and cook, searing the meat until most of the fat has rendered and the sausage is well caramelized, about 6-8 minutes. Add the onion to the pan and cook until softening, an additional 5 minutes. Add the garlic and cook until fragrant, 2 minutes more. Increase the heat to medium and add the spinach and cook for a final 2 minutes. Stir constantly until the spinach is wilted. Transfer to a plate.
Spoon a thin layer of the Homemade Tomato Sauce over the bottom of the cast-iron pan (about 1⁄3 of the sauce). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the sausage and vegetables and drop half the ricotta by spoonsful over the top. Repeat with another 1⁄3 of the tomato sauce, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.
Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato sauce has thickened, 5 minutes more.
Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.

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