NONSTICK COOKING SPRAY OVEN-ready lasagna sheets shredded mozzarella grated parmesan italian sausage olive oil GRATED PARMESAN bell pepper celery yellow onion garlic dried oregano dried basil tomato paste dry white wine crushed tomatoes fresh spinach whole milk ricotta grated parmesan Salt & pepper
Add the olive oil to a large skillet over medium-high heat. Once the oil is hot & shimmering, add the bell peppers, celery, & onion. Season with ½ teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until softened & fragrant, 4-5 minutes.
Once softened, push the veggies to the outer edges of the skillet & add the Italian sausage to the center, such that it’s surrounded by the veggies. Brown the sausage 5-7, using a wooden spoon to break it into bite-sized crumbles as it cooks.
Add the garlic, oregano, basil, & tomato paste to the skillet, stirring to coat. Cook 2-3 minutes. Slowly pour in the white wine, using a wooden spoon to scrape the bottom of the pan. Once the wine is almost completely cooked off, add the crushed tomatoes. Reduce the heat to medium-low. Simmer, stirring occasionally, for 15 minutes until slightly thickened & fragrant. Remove from the heat & set aside for lasagna assembly.
Wilt & finely chop the wilted spinach, then transfer to a medium bowl with the ricotta & parmesan cheeses. Season with ½ teaspoon salt & ground black pepper as desired, then fold everything together, mixing to combine well. Set aside for lasagna assembly.
Preheat oven to 375 degrees F, ensuring a rack is positioned in the center of the oven. Spray a medium piece of foil with nonstick cooking spray & set aside. Spray a 9×5 or 8.5×5 loaf pan with nonstick cooking spray. Spread a layer of meat sauce over the bottom of the pan, followed with a lasagna sheet and another 1/4 c. of sauce.
Place a lasagna sheet over the top of first layer. Spoon about ⅓ of the spinach ricotta filling over the top, spreading it into an even layer.
Repeat Layers 1-2, creating alternating layers with the remaining meat sauce & spinach ricotta filling, each separated by a lasagna sheet. You should have 4 layers of meat sauce & 3 layers of ricotta. Nestle one last lasagna sheet over top, & finish the lasagna with a sprinkling of the shredded mozzarella & grated parmesan cheeses. Cover the lasagna with the prepared foil, taking care to avoid pressing it against the cheesy top.
Place the loaf pan on top of a small baking sheet, then transfer to the preheated oven & bake for 45-50 minutes, or until the lasagna is bubbling and the cheeses appear well melted. Carefully remove the foil & turn the oven’s broiler on high. Broil the lasagna on the center rack for about 5-10 minutes, keeping a close eye on it as it broiled to make sure it doesn’t burn, until it’s as bubbly & golden brown as you like.
Carefully remove the lasagna from the oven. Set aside to rest for 10-15 minutes before slicing into individual pieces & serving. Enjoy!