What makes this dish so special? Instead of using ricotta cheese, it uses goat cheese and cream cheese. Yum!
8 whole Lasagna Noodles
Â¼ cups Shallots, Finely Diced
2 whole Garlic Cloves, Finely Minced
3/4 pounds Italian Sausage
5 ounces, weight Frozen Spinach, Thawed And Excess Water Squeezed Out
1 teaspoon Dried Thyme
Â¼ teaspoons Dried Chili Flakes
Â¼ cups Goat Cheese
Â¼ cups Cream Cheese
3 cups Marinara Sauce
1-Â½ cup Shredded Mozzarella Cheese
Preheat oven to 375 degrees.
Cook lasagna sheets until they are cooked enough that you can roll them, but not cooked all the way.
In a skillet over medium heat, heat a dash of olive oil and sautÃ© shallots until they are translucent. Add garlic and cook for an additional minute. Add the sausage to the pan. Use a wooden spoon to crumble the meat and break into small pieces. Once the meat is no longer pink, add the spinach, thyme and chili flakes. Season with kosher salt. Remove pan from the heat and add goat cheese and cream cheese. Stir to combine.
Spread about one cup of the marinara sauce on the bottom of a lasagna dish. Set aside.
Spoon/spread about 3-4 tablespoons of the spinach-sausage mixture across each lasagna sheet. Carefully roll up each sheet and place the rolls, seam side down inside the baking dish. Cover the tops of each roll with a few spoonfuls of marinara sauce and mozzarella cheese.
Transfer to the preheated oven and bake for about 20 minutes.
Did I change anything? The recipe above reflects the changes I will make the next time. There was WAY too much spinach in the original recipe. I like spinach, but that was a lot of spinach. I also increased the amount of Italian sausage.
What did the family think? Everyone loved it even with all of that spinach.
Where did this recipe come from? Tasty Kitchen
photo from Tasty Kitchen