Although most of the time I’m crafting and creating new recipe ideas, there are times I go back to the old staples…the tried and true – lasagna.
Mighty Meat Lasagna.
This is a household favorite ~
But just because I am who I am, I do like to tweak things around in my craftiness and creativity.
And it seems like fresh lasagna sheets are something you need when you’re craving good carbs, right?
So this time, I made homemade rosemary lasagna noodles.
Basically, I used my simple pasta recipe and added fresh rosemary into the mix.
And, a whole bunch of basil to the spinach-ricotta layer.
Rosemary Basil Lasagna
1 lb. Italian sausage
2 cups Muir Glen Organic pasta sauce
1 tsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 lb. frozen spinach, thawed
2 cups ricotta cheese
sea salt and pepper
3 Tbs. fresh basil, finely chopped
rosemary lasagna noodles
2 cups shredded mozzarella cheese
Preheat oven to 425 degrees.
Thoroughly cook sausage over medium heat. Once fully cooked, add the pasta sauce. Transfer cooked meat and sauce to a separate bowl.
Heat olive oil and add onion for a light sauté. Once the onion begins to “transluce,” add garlic spinach, red pepper, and salt and pepper. Stir to fully mix all ingredients. Remove from heat and stir in ricotta and fresh basil.
Tomato sauce, lasagna sheets, 1/2 the meat mixture, spinach-ricotta mixture, mozzarella, and repeat. End with one layer of tomato sauce topped with shredded cheese. Bake, covered, for about 25 minutes. Remove covering and cook for an additional 10-15 minutes, until the cheese is brown and bubbly.