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“This is not a traditional Italian lasagna, but its exactly how we like it in our family. This is my niece's absolute favorite meal and she's 8yo so I would call it kid friendly and beloved by adults too.”
READY IN:
4hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. To make sauce:
  2. Heat the olive oil in a large saucepan. Saute the onion and garlic for about 5 minutes Over medium to medium-hi heat.
  3. Add the herbs and toast until very fragrant for about 1 or 2 minutes Deglaze with the wine.
  4. When the alcohol cooks off add the tomatoes.
  5. Cook over low heat for 1-2hrs until the flavors are very well blended. Add salt to taste. If the sauce is too acidic add a little bit of sugar or balsamic vinegar or 1/4-1/2 teaspoons baking soda.
  6. To assemble cheese layers:
  7. Remove casings from the sausage and crumble. Brown over medium high heat.
  8. Put ½ of the ricotta and ¼ c of parmesan and one egg in each of two bowls. In one bowl add the spinach in the other add the roasted garlic and sausage.
  9. Layer in a 9x13 greased pan as follows:
  10. Noodles to cover the bottom, spread the ricotta sausage mix over the noodles. Cover with tomato sauce and sprinkle with grated mozzarella. Cover with noodles and spread with the ricotta spinach mix over the noodles. Cover with tomato sauce and sprinkle with grated mozzarella. Cover with noodles again and spread sauce over the noodles. Sprinkle with any remaining shredded mozzarella and lay out flat basil leaves to loosely cover the top. Lay out the slices of fresh mozzarella over each basil leaf.
  11. Cover with foil and bake at 375 degrees for 45mins. Remove the foil and bake for 10-15 more mins until golden brown on top.

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