Spicy Chicken and Spinach Lasagna (Edit recipe)

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Original recipe

PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

18

Serves: 6-8

Ingredients

1 lb Chicken Sausage, spicy
1 lb Chicken Sausage, mild
28 oz Fire Roasted Diced Tomatoes, 1 can
4 tsp Italian Seasoning
3-4 tsp Cajun Seasoning
1 Onion, sliced
1 Bell Pepper, diced
4 cloves Garlic
10 oz Frozen Spinach, thawed and drained, or 4 cups fresh
2 Tbsp Tomato Paste
1 Provolone Cheese, package, sliced
3 cups Mozzarella, shredded
2 cups Parmesan Cheese, grated
8 oz Mozzarella, Ciliegine
2 cups Ricotta
1 Lasagna Noodles, package
6 oz Sun-Dried Tomatoes
Basil, Fresh, handful

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pan, olive oil on medium. Add the chicken sausage, break it apart as much as possible, then add chopped garlic and some pepper. Next, mix in the tomato paste and once itu2019s mixed in well, add the diced tomatoes, the onions and bell pepper. Season with Italian seasoning and cajun spice. season it to your liking. Let the mixture cook down as much as possible then at the end right before taking it off the heat. add the spinach. let the mixture cool while preparing the noodles.
Preheat the Oven to 375. Boil the Noodles until al dente. Do not overcook the noodles because they will break apart when they're cooled.
In a small bowl, mix the ricotta mixture, parmesan, chopped fresh thyme, salt and pepper. mix it together but make sure to not over-mix it either.
After the noodles are cooled and your lasagna is ready to be assembled. take out the dish that you’ll be assembling the lasagna in.
The Layers: : filling- I always add the filling at the bottom. Layer 2: Noodles Layer 3: Ricotta Layer 4: Filling Layer 5: Cheese (Provolone and Mozzarella) then Repeat the layers starting with Layer 2. At the end of the last layer, Add the Ciliegine, Mozzarella, Parmesan , sun dried tomatoes and season with pepper.
Bake covered for 20 minutes. Uncover and bake another 15-20 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	811
Fat:	51 g
Carbohydrates:	35 g
Protein:	47 g
Cholesterol:	173 g
Sodium:	1167 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated for total recipe.