Ingredients
Equipment
Method
Brown sausage and build the tomato-cream base
- Brown Italian sausage in a large pot over medium-high heat until cooked through, then drain the fat.
- Sauté the diced onion for 4 minutes, then add the minced garlic and chopped sun-dried tomatoes and cook 2 minutes.
- Stir in the tomato paste and cook for 1 minute, scraping up browned bits from the bottom of the pot.
- Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring the mixture to a simmer.
Cook noodles and finish with spinach and parmesan
- Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
- Stir in the fresh spinach and parmesan and cook for 2 minutes, just until the spinach wilts.
- Season with salt and pepper to taste.
Make ricotta dollop and serve
- Mix the ricotta with shredded mozzarella and fold in a little chopped sun-dried tomato.
- Serve in each bowl with a generous dollop of the ricotta mixture, topped with fresh basil.
Notes
For the creamiest texture, use heavy cream after the sauce comes to a simmer and avoid boiling hard while the noodles cook. Store leftovers covered in the fridge up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freeze is not recommended because the cream and noodles can soften. If you want a lighter option, use half-and-half instead of heavy cream.