Ingredients

The following ingredients have 4 Servings
  • ½ tablespoon olive oil
  • 1 pound bulk sweet Italian sausage
  • 24 ounce jar marinara
  • 2 cups water
  • 9 uncooked lasagna noodles (regular or gluten free), (broken into large pieces)
  • ½ cup freshly grated Parmesan
  • 4 cups (about 2.5 ounces) fresh spinach, (roughly chopped)
  • ½ cup part-skim ricotta
  • 1 cup shredded mozzarella
  • fresh basil, (for garnish)

Instruction

  • Heat olive oil in a large, deep skillet over medium-high heat. Add sausage and cook, breaking up with a spoon until cooked through, about 5 minutes.
  • Reduce heat to medium and add marinara and water. Bring to boil, scraping up the bottom of the pan with a silicone spoon.
  • Add uncooked lasagna noodles and stir to combine. Lower heat to a simmer, cover, and cook until noodles are cooked al dente, about 15 minutes. Occasionally lift lid to gently stir and toss lasagna noodles, making sure they are submerged in sauce and not sticking to each other.
  • Remove cover and add spinach, handfuls at a time. Stir spinach into sauce until it wilts then add more. Stir in parmesan cheese and ricotta.
  • Immediately top skillet lasagna with mozzarella. Cover with lid, turn off heat, and let sit for a few minutes, or until cheese is melted. Alternatively, if using an oven safe pan, place skillet under broiler for 1-2 minutes to melt cheese. Garnish with basil.