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Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
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Ingredients
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Original recipe (1X) yields 6 servings
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16 ounces lasagna noodles, broken into large pieces
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1 tablespoon olive oil, plus more for drizzling
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2 cloves garlic, minced
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8 cups fresh spinach, divided
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3/4 cup ricotta cheese
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salt and freshly ground black pepper to taste
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1 cup grated Parmesan cheese, divided
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1 pound Italian sausage, casings removed
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1 (14 ounce) can artichoke hearts, drained and chopped
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1 1/2 cups heavy cream
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1/4 teaspoon red pepper flakes, or to taste (optional)
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1 1/2 cups shredded mozzarella cheese, divided
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chopped fresh basil or parsley, for garnish (optional)
Directions
Gather all ingredients.
Allrecipes/Diana Chistruga
Bring a large pot of salted water to a boil; add lasagna noodles and cook for 4 to 5 minutes. Drain, toss in 1 tablespoon olive oil in the lasagna pot or in a large bowl, and set aside.
Allrecipes/Diana Chistruga
Add a drizzle of olive oil to a large skillet; place over medium heat and sauté garlic until fragrant, about 30 seconds. Add 2 cups spinach and cook until just wilted, about 3 minutes. Remove from the pan and use kitchen shears to roughly chop the spinach; add to a small bowl and stir in ricotta and 1/4 cup Parmesan. Season with salt and pepper. Set aside.
Allrecipes/Diana Chistruga
Cook sausage in the same skillet over medium heat until browned and cooked through, breaking it into crumbles, about 5 minutes. Add artichokes and sauté for 2 to 3 minutes. Pour in cream and bring to a gentle simmer. Season with salt, pepper, and red pepper flakes. Simmer until slightly thickened, 2 to 3 minutes, then stir in remaining spinach and cook until just wilted.
Allrecipes/Diana Chistruga
Pour sausage mixture into lasagna noodles. Stir in 1/2 cup Parmesan and half of mozzarella. Mix until cheese is melted and lasagna noodles are fully coated.
Allrecipes/Diana Chistruga
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 18×13-inch baking sheet or 9×13-inch baking dish.
Allrecipes/Diana Chistruga
Spread pasta mixture evenly across the prepared pan. Dollop ricotta-spinach mixture over the top. Sprinkle mozzarella cheese and Parmesan evenly across the entire surface.
Allrecipes/Diana Chistruga
Bake in the preheated oven until bubbling and golden, 15 to 20 minutes. Optionally, for a more golden crust, turn on the oven’s broiler and broil the top for 1 to 2 minutes at the end. Let cool slightly, garnish with fresh herbs if desired, and cut into squares to serve.
Allrecipes/Diana Chistruga
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Nutrition Facts (per serving)
824
Calories
57g
Fat
43g
Carbs
37g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
824
% Daily Value *
Total Fat
57g
73%
Saturated Fat
28g
142%
Cholesterol
148mg
49%
Sodium
1333mg
58%
Total Carbohydrate
43g
16%
Dietary Fiber
6g
22%
Total Sugars
5g
Protein
37g
74%
Vitamin C
17mg
19%
Calcium
496mg
38%
Iron
4mg
22%
Potassium
833mg
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
