1lbcrumbled Italian sausageI substituted Impossible sausage to make this vegetarian
4cmarinara sauceI used Rao's
2 1/2cshredded mozzarelladivided
1 1/2cgrated Parmesan cheesedivided
Instructions
Preheat oven to 425F.
In a large skillet, heat 1 Tbs olive oil, add garlic, chili flakes and spinach. Season with salt and sauce until spinach is wilted. Remove spinach from pan and combine with ricotta in a small bowl. Set aside.
Return pan to the heat, add another 2 Tbs olive oil and saute the onion until translucent. Add the sausage and brown while crumbling until all the pink is gone, about 8 minutes.
Meanwhile, bring a large pot of water to boil, add salt and cook the lasagna pieces until al dente. Reserve 1/2 c of cooking water. Drain and return to the pot.
To the pot with pasta, add the marinara sauce, sausage and onions, pasta water, 1 cup mozzarella and 1/2 c Parmesan cheese. Toss well to combine.
Spread the mixture on a 12 x 17" baking sheet.Add dollops of the ricotta-spinach mixture. Top with the remaining mozzarella and Parmesan cheese.
Bake for 30 minutes, or until the sauce is bubbly and the top is lightly browned. Let sit for a couple of minutes before cutting into squares and serving.