Ingredients
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Cooking spray
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1 lb lasagna noodles
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1 tbsp canola oil
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1 (16 oz) pkg Nature's Promise® Mild Italian Chicken Sausage
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2 cloves garlic, minced
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1 cup frozen chopped spinach, thawed
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1/2 (15 oz) container part-skim ricotta
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1 cup grated Parmesan, divided
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2 (24 oz) jars marinara sauce, divided
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1 cup reduced-fat shredded mozzarella cheese, divided
Steps
1
Preheat oven to 425°F. Line a 13x18-inch sheet pan with parchment and coat with the cooking spray. Bring a large pot of salted water to a boil on high. Break the lasagna noodles into 2–3-inch pieces, and cook 6–7 min., until almost tender.
2
Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Remove the sausage from the casings and add to skillet. Cook 5–7 min., until browned, breaking up meat with the back of a spatula. Stir in the garlic and cook 1 min., stirring constantly. Remove from heat.
3
Add the thawed spinach to a strainer and press to remove excess liquid. To a medium bowl, add the ricotta, spinach, and ½ cup Parmesan. Season with salt and pepper. Stir until smooth.
4
Spread ½ cup marinara sauce on bottom of prepared sheet pan. In a large bowl, gently combine remaining marinara sauce, cooked sausage, cooked lasagna noodles, ¼ cup grated Parmesan, and ½ cup shredded mozzarella. Season with salt and pepper. Spread mixture into sheet pan. Sprinkle remaining ¼ cup Parmesan and remaining ½ cup mozzarella over pan. Dollop ricotta mixture over pasta. Bake 30 min., until pasta is tender. Let rest 5 min. before serving.
