This is a tasty lighter alternative to lasagna that was a hit in our house.
Ingredients:
1 ball or log of fresh mozzarella
1 container (15 ounces) ricotta cheese
1/2 cup fresh parmesan, grated or shredded
3 cooked sausages, chopped (we grilled ours the night before)
1 jar (26 ounces) of your favorite pasta sauce
1-2 cups, fresh spinach (rinsed)
one egg
dried basil
1/4 tsp red pepper flakes (leave these out if you have picky kids like me)
3-4 garlic cloves, minced
1 package eggroll wrappers
shredded carrots or chopped peppers, optional
Directions:
Chop up the mozzarella, reserving 8-10 slices for the top. Combine the chopped mozzarella, ricotta, parmesan, egg, 1 tsp dried basil, red pepper flakes if using, minced garlic, salt and ground pepper and shredded carrots or chopped peppers if using in one bowl. I ended up putting it all but the spinach in the bowl (including the sausages and sauce) and that worked out just fine too!
Prepare a 9 x 13 pan by pouring a half a cup of sauce on the bottom of the pan.
Cover the sauce with egg roll wraps (ripping them as necessary to fit pan)
Layer with half the cheese mixture and top with more sauce and half the sausage if you didn't accidentally mix it all together like I had.
Add the spinach as the next layer.
Top with another layer of eggroll wrappers
followed by the rest of the cheese mixture, sausage and sauce.
Top that with more shredded parmesan
and slices of fresh mozzarella.
Bake at 350 degrees for approximately 45 minutes. Let stand for 10 minutes before serving.
Add more sauce if desired and serve with a salad. Warning you can eat more of this than regular lasagna! Let me know if you try it what you think!
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