• 1 pound Swaggerty’s Sausage Roll
  • 3 cups chopped fresh spinach
  • 1 box no-boil lasagna noodles
  • 1 container ricotta cheese
  • 3 eggs
  • 2 tablespoons dried Italian seasoning
  • Salt and pepper
  • 1 large jar of pre-made pasta sauce
  • 2 cups shredded Italian blend cheese
  • Preheat oven to 350°.
  • Whisk together ricotta cheese, eggs, Italian seasoning, salt and pepper. Set aside.
  • Brown and crumble sausage. Add by handfuls the chopped spinach. Cook until the spinach is wilted. Set aside to cool.
  • Pour 1/3 of the pasta sauce over the bottom of a 9X13 casserole dish.
  • Add a layer of the no-cook lasagna.
  • Dollop 1/3 of the ricotta cheese mixture and spread over the noodles.
  • Layer ½ of the sausage spinach mixture over the cheese and sprinkle 1/3 of the shredded cheese over all.
  • Repeat layering.
  • Top final layer with cheese.
  • Cover loosely with foil and bake 35-40 minutes or until center of lasagna is hot and bubbly.