Lasagna with spinach, ricotta and sausage

Did your grandmother tell you that leftover lasagna is even better? This is why you should always abound in quantity when making baked lasagna, so that the next day you can enjoy it again, and even tastier, at the office. Lasagna is a classic Sunday family lunch dish. Someone even takes it to the seaside, or why not on a picnic or even while quietly watching a good movie on the TV? Here is how to cook lasagna with spinach, ricotta and sausage.

The Recipe:

If you have purchased ready-made lasagna pasta all you have to do is pull it out of the package. If you make it with fresh or homemade pasta then you must cook the pasta for 1 minute in boiling salted water.

Boil the spinach separately, then drain them and when they are cooled squeeze them well with your hands or a fork. Put the leaves on a cutting board and cut into small pieces so that they can better spread over the pasta after you have made them tastier by frying them with a knob of butter and a bit of salt. The sausages must also be fried for a few minutes in the pan, adding a half glass of white wine to the pan.

Now that you have all your ingredients ready you can stuff the lasagna. Pour two tablespoons of béchamel, or enough to cover all the bottom, onto the bottom of the baking pan. Then lay down the first layer of pasta. Now lay down some spinach, sausage, ricotta and a few pieces of mozzarella cut into pieces and, finally, Parmigiano Reggiano.

Repeat this process until you have finished all the ingredients. Spread more béchamel and the grated parmesan on the last layer of pasta. Bake at 200° for 30 minutes, until the lasagna is golden brown.