Ingredients:

  • 12 no-boil lasagna noodles
  • 1 teaspoon olive oil
  • 1 pound bulk sweet Italian pork sausage
  • 1 cup Sully’s Mix
  • 2 cups tomato sauce
  • 3 1/2 cups cottage or ricotta cheese
  • 4 ounces crumbled goat cheese
  • 2 eggs, beaten
  • 1 tablespoon chopped fresh basil
  • 1 cup grated Parmesan
  • 4 cups raw baby spinach
  • Salt and pepper, to taste

Instructions:

  1. Place the lasagna noodles in a large bowl and cover with boiling water. Let them soften for 15 to 20 minutes.
  2. Cook the sausage in a large skillet over medium heat, stirring occasionally, until golden brown. Drain, then reduce the heat to low.
  3. Add 1 cup of Sully’s Mix and let it simmer for 5 minutes.
  4. In a large bowl, combine the ricotta or cottage cheese, goat cheese, eggs, basil, 1/2 cup Parmesan, and salt and pepper to taste.
  5. Spread 1 cup of tomato sauce in the bottom of the baking pan. Layer 1/3 of the noodles on top and half the spinach, pressing down to make a flat layer.
  6. Spread half of the ricotta mixture evenly over the spinach.
  7. Add all of the sausage, then another 1/3 of the noodles, the remaining spinach, and the rest of the ricotta mixture. Top with the final noodles.
  8. Pour the remaining 1 cup of tomato sauce or Sully’s Mix over the top and sprinkle with the remaining Parmesan.
  9. Bake at 400 degrees Fahrenheit on the middle rack for 45 minutes to 1 hour.

Make ahead: Assemble up to 24 hours in advance and refrigerate, or freeze up to 3 months.

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