*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe has the potential to be the best lasgna recipe ever. I made two 13x9x3 pans so I didn't have the problem with too much sauce/cheese mixture left over. Since I used the "no boil" lasgna noodles, the next time I make it I will bake it at a lower temperature for more time and cover it for part of the cooking time. Baking it at 425 degrees for 45 minutes made it taste like it cooked fast (the flavors didn't seem to blend like they should), the final layer of cheese on the top was too crusty, and the noodles were still a little crunchy (my fault for not using regular lasgna noodles). I also used more pasta sauce because I thought the no-boil noodles would need more liquid. Also, I'm a tradionalist when it comes to the appearance of lasgna. Even though it tasted superb, I'd rather layer my sauce/meat mixture and my cheese/spinach mixture instead of mixing them together. My daughter, who doesn't like spinach or sausage, even liked it!
Very Good and Filling! Great for a party dish and or christmas dish. My children weren't to thrilled with the looks but ate it and overall somewhat liked it. We used a little less parmesan and mozerella cheese but was very a very good dish. I will make it again for a holiday.
My family LOVED this! My husband told me he had a new found respect for me after he ate it. After 8 years of marriage he said it was by far the best dish I have made! I used more 1/2 pound more sausage and a little less sauce. I used two pans and froze one of them because it makes so much. There was no way it was all going to fit!