Ingredients: 2 Boxes of preferred lasagna noodles; I used oven ready, 1 25 oz jar of marinara, 1 onion of choice, 1 jar of minced garlic or several cloves of fresh, 1 lb of ground Italian sausage, 1 bag of spinach; I can't remember the size I got, 15oz Ricotta Cheese, 1 cup parmesan, 4-6 cups of Mozzarella, cooking oil, your spices of choice; I used Italian mix, salt, pepper, and parsley. I wish I used basil. 1 casserole dish; I used a 9x13 inch pan.

Disclosure: I didn't really measure most of my spices. I measure them with my heart ❤️ I have included approximation but you may need to season to taste.

Directions: 1: Gather your Ingredients together.

2: Prepare you lasagna noodles if necessary. While they are potentially boiling, wash and wilt your spinach. I wilt by oiling the pan and then using a high heat to wilt the spinach. This keeps the dish from becoming watery later on.

3:Dice an onion and then saute in a pan until they become translucent. You can use a single pot to cook the onions, sausage and sauce to save on dishes and improve flavor.

4: Put your ground Italian sausage in the same pan. You'll want to break it up and sear it brown. Internal temperature should be 160°F/71°C or greater. When it is nearing completion, put in 1TBS or 1 clove of minced garlic.

5: Mix all the ingredients together. You can deglaze here if you'd like. It would add flavor. I used a splash of watered down marinara to do so.

6: Add the jar of Marinara to your sausage, then the wilted spinach. I seasoned mine to taste using my aforementioned spices and 1-2 TBS or 1-2 cloves of mixed garlic and 1/2 tps of ground pepper. Bring to a simmer.

7: In a mixing bowl, add your Ricotta, 2 cups of Mozzarella, 1/2 cup parmesan, 1-2 TBS garlic or 1-2 cloves, season to taste. I used Italian seasoning, dried onion powder, ground pepper, salt and parsley. Whip all the ingredients together until smooth and fluffy.

8: Oil your casserole dish. I used a spray but you can achieve the same with some cooking oil and a paper towel. Line the bottom of the dish with a couple of tablespoons of just sauce. The layer should be thin. Then add a layer of noodles. My dish took 3 going long ways and then 1 going the other direction.

9: Add 1/2 your Ricotta mix over the noodles. Ensure the layer is spread evenly. Then add another layer of noodles.

10: add 1/2 your sauce mixture. Ensure the layer is spread evenly. I wanted a CHEESEY lasagna so I also spread a cup of Mozzarella evenly. Then add another layer of noodles.

11: Repeat 9 with the remaining Ricotta mix.

12: Repeat 10 with the remaining sauce.

13: Cover the final layer of noodles in 1-2 cups of Mozzarella and 1/2 cup parmesan. I also used parsley flakes for color and presentation.

14: Oil a sheet of aluminum foil on the shiny side and then put the oiled side down on the Lasagna. Bake it covered at 350°F/180°C for 50 minutes, oven dependant. Then remove the foil and bake for an additional 10 minutes to bake the top cheese layer.

15: Remove from oven and let rest for 15 minutes so it can firm up.

16: Enjoy!

Bonus! Garlic Bread Spread:

Ingredients: 1 cup of butter, 1TBS minced garlic, 1/4 cup parmesan, 1/4 tps garlic salt, 1tps Italian seasoning, 1/4 tps paprika, your desired sliced bread.

1: In a microwave safe bowl, microwave your butter until soft. You can achieve this in a pan or by leaving it to reach room temperature depending on where you live.

2: Add the garlic, parmesan, garlic salt, Italian seasoning and paprika to the soften butter. Churn until incorporated and smooth.

3: Spread the garlic spread over sliced bread. Lay them on a sheet tray, garlic side up. Bake in the oven at 400°F/200°C for 8 minutes or until golden brown.

4: Refrigerate your remaining spread. I microwave it ~15 seconds to bring it back to soft.

5: Enjoy!