Weeknights are for quick meals. Period! And this one is so simple, so easy, and makes for perfect leftover. Pair with a salad or a soup and you’ve got yourself an Olive Garden special – lol. But seriously, it’s that good!
2 tablespoons of olive oil
1 pound of hot Italian sausage
1/2 cup of chopped onion
1/2 cup of chopped bell pepper
1/2 cup of chopped celery
1 tablespoon of minced garlic
About 1 1/2 cups of red wine
1 jar of your favorite pasta sauce
1 teaspoon Herbs de Provence
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon Dried fennel
To start, heat a skillet over medium high heat. Add in the olive oil and saute the sausage with the onion, bell pepper, celery, and garlic until the vegetables are tender.
Then, add in the red wine and scrape the bits off the bottom of the skillet. Then, add in the pasta sauce and season with herbs de Provence, garlic powder, onion powder, and dried fennel. Then, set aside.
Make the whipped ricotta (recipe below)
Then, to assemble, preheat the oven to 400 degrees.
Add in some sauce on the bottom and then layer with the lasagna sheets, frozen spinach, and sauce. Then, top with the shredded cheese and bake until golden brown.
Garnish with chopped parsley.
For the whipped ricotta
1 8-ounce container of ricotta cheese
3 cloves of garlic
1 good pinch of salt
1 good pinch of black pepper
1 cup of cold heavy cream
Add all the ingredients to a blender and mix until smooth.
For the lasagna
Oven ready lasagna sheets
Shredded cheese (I used provolone & mozzarella)
Fresh parsley, to garnish