I can’t think of any good reasons I hadn’t been making lasagna with regularity, until recently, that is. Ingredients I like? Check. Make-ahead potential? Check. Feed a crowd? Check. Lots of leftovers for harried weeknights? Check again.
Well, now I can say I have a very good reason to remedy my former neglect, and it’s this recipe for Sausage, Spinach and Goat Cheese Lasagna.
My version of the family-friendly dish leans on hot Italian sausage, tangy goat cheese and fresh herbs to brighten the flavors of what can otherwise be a rich but one-note casserole. You’ll still find all the hearty satisfaction, though, with three layers of noodles tucked in between a simple sauce made from canned crushed tomatoes. If you don’t want to make the sauce, inspired by what goes on our excellent Sicilian Slab pizza, you can sub in your favorite marinara. You’ll need 6 1/2 cups. That sounds like a lot, but keep in mind that the no-boil noodles absorb a ton of liquid. The final dish is just the right amount saucy without drowning in it.
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There’s plenty of room for experimenting here. Use another sausage (even vegan) or ground meat of your choice. Or leave out the meat or meat-alternative entirely, though you may want to kick up the heat in the sauce with some crushed red pepper flakes. If you find yourself with some leftover roasted vegetables, dice them and layer into the casserole along with the sauce and spinach-and-cheese filling. Play around with the herbs. It’s easy to take this in any direction you like.
There’s also plenty of built-in flexibility on portions. It can be made as a large casserole or split into two smaller ones, the latter of which is a perfect way to “share” a meal with friends or family (Zoom lasagna, anyone?). Even with the large-format pan, you’ll probably end up with leftovers to enjoy now or later, which helps make up for the hour-long investment in prep. I’ve even found myself assembling the lasagna faster with every test, especially once I realized I could make the filling, shred the cheese and clean up dishes while the sauce simmered. Just another reason to add this recipe to your recurring hits.
Recipe notes: The lasagna can be assembled and refrigerated 1 day in advance.
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Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month and reheated in the oven or microwave. Freeze the assembled, unbaked lasagna (wrapped in its baking dish in plastic wrap and then in aluminum foil) for up to 1 month. Thaw in the refrigerator before baking.
This recipe is easily divided in half to create two 8-inch pans. Follow the same pattern of layering the sauce, pasta and cheese, but use 2 lasagna noodles in each of 3 layers for a total of 6 noodles per tray. Bake for 35 to 40 minutes, uncovered for at least the last 15 minutes, then broil as above, if desired.
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