Spicy Chicken and Spinach Lasagna

by Chef Ana Pozo · Inspired With A Twist

Ingredients

1 lb Spicy Chicken Sausage
1 lb Mild Chicken Sausage
1 28 oz can Fire Roasted Tomatoes
4 teaspoons Italian seasoning
3-4 teaspoons cajun spice
1 Onions, sliced
1 Bell Peppers, diced
4 Garlic cloves, chopped
2 packages (10 ounce) frozen spinach, thawed and drained or 4 cups fresh spinach
2 tablespoons Tomato Paste
1 package sliced Provolone Cheese
3 cups shredded Mozarella
2 cups grated Parmesan
8 oz Ciliegine Mozarella
2 cups Ricotta Cheese:
1 package Lasagna Noodles:
6 oz Sun Dried Tomatoes:
Basil, handful

In a large pan, olive oil on medium. Add the chicken sausage, break it apart as much as possible, then add chopped garlic and some pepper. Next, mix in the tomato paste and once it’s mixed in well, add the diced tomatoes, the onions and bell pepper. Season with Italian seasoning and cajun spice. Season it to your liking. Let the mixture cook down as much as possible then at the end right before taking it off the heat. Add the spinach. Let the mixture cool while preparing the noodles.
Preheat the Oven to 375. Boil the Noodles until al dente. Do not overcook the noodles because they will break apart when they're cooled.
In a small bowl, mix the ricotta mixture, parmesan, chopped fresh thyme, salt and pepper. Mix it together but make sure to not over-mix it either.
After the noodles are cooled and your lasagna is ready to be assembled. Take out the dish that you’ll be assembling the lasagna in.
The Layers: filling- I always add the filling at the bottom. Layer 2: Noodles Layer 3: Ricotta Layer 4: Filling Layer 5: Cheese (Provolone and Mozzarella) then repeat the layers starting with Layer 2. At the end of the last layer, add the ciliegine, mozzarella, Parmesan, sun-dried tomatoes and season with pepper.
Bake covered for 20 minutes. Uncover and bake another 15-20 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy.

Amount per serving · Serves 6–8