My family requested lasagna for dinner yesterday, but I didn’t get home till 5 p.m. so it would have been a mad dash to get lasagna on the table by 6:30.
Here’s what I made instead. Although it’s about the same ingredients as lasagna I didn’t have to take the time to layer everything out. I just threw it all together, topped it with cheese and stuck it in the oven. Easy peasy.
- 12 oz. lasagna noodles
- 2 Tbs. olive oil
- 8 oz. crimini mushrooms, sliced
- 1 lb. loose Italian sausage
- One bunch of fresh spinach, roughly chopped
- 1 large jar of spaghetti sauce
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese
Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. When the water boils break up the lasagna noodles into irregular pieces and add to the pot. Cook according to box instructions, about 12 minutes.
In the meantime, heat oil in a large, ovenproof skillet. Add the mushrooms and sauté until some of the liquid has evaporated, about 5 minutes. Add the spinach and a pinch of salt. Sauté until spinach is wilted, another minute. Set mushrooms and spinach aside.
Without cleaning the pan, add the sausage and brown. Add the sauce, mushrooms and spinach. Combine well. Drain the noodles and add to the skillet. Add half the cheeses and mix well. Top with the remaining cheese, cover and bake for 35 minutes. Uncover and bake another 10 minutes. Remove from oven and let cool 10 minutes.