Cheesy Italian Sausage Lasagna (Gluten Free Options)
This lasagna is like no other! Layered with a creamy garlic sauce, italian sausage and spinach, it is anything but traditional. Always a crowd pleaser, you will have people asking for the recipe!
- 4 Italian sausages casings removed
- 2 tbsp olive oil
- 1 med onion diced
- 11 oz fresh spinach** 1 large container
- 1 handful fresh basil chopped
- 1 box oven-ready lasagna noodles reg. or gluten free
- 2 jars pasta sauce your preference
- 1 cup asiago cheese grated
- 1 cup parmesan cheese grated
- 1 1/2 cups mozzarella cheese grated
For the garlic cream sauce
- 4 cups milk room temperature
- 4 tbsp butter
- 1/4 cup GF flour or regular all-purpose
- 4 cloves garlic minced
- 1 pinch ground nutmeg
- freshly cracked pepper
To make the garlic cream sauce:
Heat a large pan on medium heat. Melt the butter. Once the butter starts bubbling, add the flour and whisk, cooking for 1-2 mins until the mixture darkens slightly in colour. Slowly pour in the milk, whisking until there are no lumps. Add the minced garlic, pepper and nutmeg. Cook for 10-15 minutes, whisking occasionally until the sauce is thick, (close to the consistency of yogurt).
Remove from the heat, set aside.
For the lasagna:
Preheat the oven to 350 degrees.
In a frying pan, heat up 1 tbsp of the olive oil. Once the pan is hot, crumble the Italian sausage, and cook until the the sausage is no longer brown. Drain the sausage, and place in a bowl. Set aside.
In the same pan, add another tablespoon of olive oil, and add the diced onion. Cook on med-low heat, until it is softened, about 5 minutes. Add the container of spinach, and slowly cooking the spinach down until it is wilted - about 5 minutes. Place in a bowl and set aside.
To build the lasagna, start with pouring 3/4 jar of tomato sauce in the bottom of a 9x13 baking dish. Add the first layer of noodles, covering the bottom completely. Then, add half of the garlic cream sauce, and then crumble half of the sausage on top. Cover the sausage with half of the spinach mixture, sprinkle the chopped basil, then add 1/2 cup of parmesan and asiago cheeses. Place the second layer of noodles on top of the cheese, and repeat.
Lay the third and final layer of noodles on the top of the lasagna. Pour the rest of the two jars of lasagna over the top of the noodles, ensuring there is sauce along the sides, and corners of the baking dish. Place the dish on a large baking sheet, and cover the top tightly with foil.
Bake in the oven for 50 minutes. At this point, pull the lasagna out, remove the foil and sprinkle the mozzarella cheese over the top. Put back in the oven for an additional 15-20 minutes, or until the noodles are soft. (Poke the lasagna in the middle with a knife to check if noodles are soft).
Remove from oven and let the lasagna rest for 10-15 minutes before serving.
If you don't have time to cook down the spinach, you can use 10 oz of frozen spinach. Just thaw and drain of all excess water.