Fun fact of the day #1: Ricotta does not technically qualify as a cheese. It is made from the leftover whey after the milk is used to make the cheese. Therefore, ricotta is actually a latticino, or dairy by-product.
Fact #2: Traditional lasagna alla bolognese (from the city of Bologna) is a primi course made with layers of fresh egg pasta (specifically green spinach dough), béchamel sauce, and ragù (bolognese sauce), topped with Parmigiano-Reggiano and baked. That’s right, no ricotta filling, and much simpler and lighter than the way many of us think about lasagna.
Fact #3: The most common question I get about the blog is, “What’s your favorite thing?” For dinner, the answer is this lasagna. Both to eat and to share. It’s special for me because I’ve probably spent more hours over more years working on this recipe than any other… And with every rich, cheesy, saucy bite, I’m reminded that the effort was 10000% worth it. It is also a beloved family favorite and pleases a crowd like no other. The leftovers are a DREAM and if possible taste even better.
The Layers
- Lasagna: No-boil lasagna noodles means one one less step for you, perfectly thin layers that don’t overtake the dish, and consistent doneness and texture. Go for whole wheat for a nutrition bonus. You’d never believe it, but each huge portion of this lasagna has only half a serving of pasta. There actually do exist real-deal, indulgent pasta dishes that are not carb overloads. (Plus, whole grain pasta is impressively low on the glycemic index.) Also a nice reason to pair this with some toasty garlic focaccia or fresh-baked bread.
- Sausage and vegetable bolognese: This spicy bolognese is what takes the lasagna from a yummy comfort food to an out-of-bounds culinary creation. Instead of plain ground beef, Italian sausage (mild or spicy) brings out the best flavor and meaty texture that holds up during cooking. Use chicken sausage for a lean option that tastes amazing. The mushrooms, red bell peppers, and onions make the sauce extra wholesome and hearty with smaller amounts of meat. For the tomato sauce base, my highest recommendation is Dave’s Organic Red Heirloom Pasta Sauce, or a similar light organic pasta sauce. The flavor is elevated even further with a splash of red wine, plenty of Italian herbs, sea salt and black pepper, and a kick of crushed red pepper. Adjust the heat to your wishes with or without red pepper flakes and mild vs. spicy Italian sausage.
- Spinach ricotta cheese filling: Part-skim ricotta, semi-soft Italian cheeses (such as fontina, smoked mozzarella), nutty Parmigiano-Reggiano, tender spinach, garlic, salt, pepper, a pinch of nutmeg, and egg white to bind. For a rich, melty, cheesy filling that’s repeated in light layers to marry with the bolognese and pasta in the perfect balance. (Meaning even that friend or sister who “doesn’t like cheese” or “hates ricotta” won’t be overwhelmed with a massive cheese-only center and will fall in love with this.)
- Pomodoro sauce: Extra pasta sauce to coat the bottom and smother the top, same as the tomato sauce used in the bolognese. Again I recommend a light organic sauce like Dave’s Organic Red Heirloom Pasta Sauce.
- More cheeses: More freshly shredded semi-soft cheeses such as fontina, mozzarella or smoked mozzarella, provolone, etc., plus grated Parm to top.
Italian Sausage and Vegetable Bolognese Lasagna
Notes
*Modify the number of layers based on dimensions of the casserole dish and number of servings you are making. Recipe is written for 4 servings, 3 layers, in a 2- to 3-quart, ~9"x13" dish. If using an extra deep 8"x8" or 7"x11" for the full recipe, assemble into 4 layers instead of 3. For 3 servings (3/4 the recipe), you can use a 7"x9" (6-cup) dish with 3 layers (pictured at the top). For 2 servings (half the recipe), a small 3.5- to 4-cup dish with 3 layers works well.
Ingredients
For the cheese/spinach filling:
- 1 (packed) cup fresh spinach
- 2/3 cup ricotta
- 1 egg white
- 2 oz semi-soft Italian cheese, freshly shredded (such as fontina, smoked mozzarella, provolone)
- 2 Tbsp freshly shredded Parmigiano-Reggiano
- 1 clove garlic, minced
- pinch ground nutmeg
- black pepper, to taste
- pinch sea salt
For the sauce:
- 1-2 tsp olive oil
- ~4.2 oz raw Italian sausage (recommend chicken sausage), removed from casing
- 4 oz cremini mushrooms, sliced thickly and roughly chopped
- ~1 medium red bell pepper, roughly chopped
- ~1/2 large yellow onion, roughly chopped
- generous sprinkle sea salt
- generous sprinkle black pepper
- sprinkle red pepper flakes (opt.)
- 2 tsp dried Italian herb blend
- 2 large cloves garlic, minced
- ~1 Tbsp red wine
- 1.25 cups tomato-based pasta sauce (highly recommend Dave's Red Heirloom)
For layering:
- 4 oz no-boil, whole grain lasagna noodles
- Additional 1 cup pasta sauce (for bottom and top)
- Additional 2 oz Italian-style cheese, shredded
- 2-4 Tbsp freshly shredded Parmigiano-Reggiano
Instructions
- 1. Preheat oven to 350ºF.
- 2. Prep the filling: Roughly chop the spinach. Place in a microwave-safe bowl, and cover/wrap the spinach with a damp paper towel. Microwave 30-45 seconds, or until wilted. Transfer to a larger mixing bowl and set aside to cool.
- 3. When the spinach is no longer hot, add the remaining cheese filling ingredients to the mixing bowl. Mix to evenly incorporate. Set aside.
- 4. Make the meat/veggie sauce: Heat olive oil in a large skillet over medium heat. Add sausage. Cook 2-3 minutes to brown while breaking up with a spatula. (If using chicken sausage, go ahead and cook the vegetables with it. If using a fattier pork sausage, cook completely on its own first, remove from pan, drain excess grease, then stir the cooked sausage back in with the sauce at the end.) Add in mushrooms, bell pepper, onion, dried herbs, salt, black pepper, and red pepper. Cook a couple minutes without disturbing to sear the vegetables. Then add garlic, stir, and continue cooking a few minutes more until the vegetables just begin to soften. Deglaze with wine, scraping browned bits from the bottom of the pan. Remove from heat. Stir in pasta sauce.
- 5. Layer the lasagna: Spoon about 1/3 cup extra pasta sauce evenly on the bottom of a casserole dish (2- to 3-quart, ~9"x13")*. Break uncooked lasagna noodles to fit in a single layer and place 1 layer of noodles on top of the sauce. Layer 1/2 of the cheese/spinach mixture, then 1/2 of the meat/veggie sauce. Repeat with another layer of noodles, cheese/spinach mixture, meat/veggie sauce, and a third layer of noodles. Finish with ~2/3 cup pasta sauce to generously cover the top. Top with additional shredded cheeses.
- 6. Cover lasagna with glass lid or foil. Bake at 350º for 40-45 minutes, or until melty and bubbly. Uncover and raise temperature to 400º for the last 5 minutes to finish cooking the top. Remove from oven and allow a few minutes to cool before slicing with a spatula.
Margaret,
This lasagna looks scrumptious! Thank you for sharing another amazing recipe!
Hope you love it!! Thank you for the kind words ❤️
I’m sure I will! Have a wonderful week!