SAUSAGE AND SPINACH LASAGNA

Serves 6 (makes two 8-by-8-inch pans) Prep: 45 minutes

Cook: 1 1/4 hours

1 pound mild (or spicy or a combination) Italian sausage, removed from casings 1 medium onion, finely chopped 1/2 cup red wine

3 cloves garlic, crushed

2 cans (28 ounces each) Italianstyle crushed tomatoes 2 teaspoons dried Italian

seasoning

Salt, freshly ground black pepper 1 pound (16 ounces) mozzarella

(preferably whole milk) 16 ounces ricotta cheese

(preferably whole milk)

1 cup shredded Parmesan cheese 1 large egg, beaten

2 tablespoons olive oil 1 box (9 ounces) oven-ready dried

lasagna sheets

4 cups (2 ounces) loosely packed

baby spinach leaves

1. Put sausage and onion into a large (12-inch) deep, nonstick skillet over medium heat until hot. Cook until sausage is golden and cooked through, about 10 minutes. Drain off excess fat. Return to heat. Add wine; simmer over high heat while scraping up browned bits from bottom of pan, about 5 minutes. Stir in garlic; cook, 1 minute. Stir in tomatoes, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer over low heat, stirring often, about 10 minutes. Cool. There will be about 8 cups sauce.

2. Use the large holes on a foursided grater to shred the mozzarella onto a plate. Put ricotta, 1/2 cup Parmesan, egg, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper into a medium bowl. Mix well.

3. To assemble, have everything near the work surface. Lightly oil the bottom and sides of two 8-inch square metal or aluminum baking pans.

4. For each lasagna, pour about 1 cup of the tomato sauce into bottom of pan. Top with 2 lasagna noodles. Use a small spatula to spread 1/2 cup ricotta mixture over noodles.

Top with 1/2 cup sauce and 2 pasta sheets. Top with 1/2 cup sauce, 1/2 cup mozzarella, 2 cups spinach and 1/2 cup ricotta mixture. Add 1/2 cup sauce and smooth with the spatula. Top with 2 noodles, then another 1/2 cup sauce and 1/2 cup mozzarella. Top with 2 pasta sheets, 1/2 cup sauce, 1 cup mozzarella and 1/4 cup Parmesan.

5. Repeat to make a second pan of lasagna.

6. To freeze, cover the pans with plastic wrap and then a double thickness of foil. Label and freeze solid. When ready to bake, thaw overnight in the refrigerator.

7. To bake, heat oven to 375 degrees. Remove the plastic wrap from the lasagna. Lightly oil the foil and place it oiled side down on the lasagna and wrap the foil tight to the pan. Bake for 25 minutes (35 if previously frozen). Uncover the pan and continue baking until the sauce bubbles at the edges of the pan and a knife inserted in the center comes out hot, about 30 minutes more.

8. Let stand 10 minutes before cutting into squares to serve.

Nutrition information per serving: 431 calories, 24 g fat, 12 g saturated fat, 80 mg cholesterol, 27 g carbohydrates, 6 g sugar, 25 g protein, 1,055 mg sodium, 3 g fiber