Our Favourite Lasagne with Sausage, Spinach, and Three Cheeses

Ingredients for Our Favourite Lasagne with Sausage, Spinach, and Three Cheeses

• 1 tablespoon extra-virgin olive oil

• 450g sweet Italian sausage, casings removed

• 1 medium onion, chopped

• 3/4 teaspoons kosher salt

• 1/4 teskedar nymalen svartpeppar

• 4 garlic cloves, minced

• 1/2 teaspoons red-pepper flakes, plus more to taste

• 2 tablespoons tomato paste

• Two 800g cans whole tomatoes

• 2 teaspoons dried oregano

• Two 425g containers part-skim ricotta cheese

• 1 1/2 cups packed basil leaves

• 1/2 cup grated Parmesan (about 60g )

• 2 large egg yolks

• 3/4 teaspoons kosher salt

• 1/4 teskedar nymalen svartpeppar

• 2 275g packages frozen chopped spinach, thawed, or 675g fresh spinach, steamed

• Pinch kosher salt

• Vegetable-oil cooking spray

• 9 no-boil lasagne noodles (such as Barilla)

• 450g fresh mozzarella, grated (about 950ml )

• 9 x 13 x 2-inch baking dish, preferably glass

Position the rack in the upper third of the oven and preheat to 191°C.

In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoons salt and 1/4 teaspoons pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.

In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.

Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.

Coat baking dish with cooking spray and spread the bottom with 475ml sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 150g grated mozzarella.

Repeat twice more, skipping the mozzarella on the third layer. Top the lasagne with the remaining sauce. Sprinkle the remaining 475ml mozzarella in clusters so some of the sauce peeks through.

Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagne, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.

DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

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