Diane’s Best Lasagna


1 pound ground sweet Italian sausage (if you purchase links, squeeze the sausage out of the casings and then brown)
26 ounces basil-flavored pasta sauce
1/2 cup water
8 lasagna noodles
1 large egg, beaten
15 ounces ricotta cheese
1 package frozen chopped spinach, thawed and well-drained
1/2 teaspoon ground white pepper
8 slices mozzarella cheese
1/2 cup grated parmesan cheese

Additional sauce, if desired


Brown sausage until well cooked.  Drain off fat.

In a large bowl, combine spaghetti sauce and water.  Spread 1/2 cup of the sauce in a lightly greased 11 x 7-inch baking dish.  Arrange 4 uncooked lasagna noodles on sauce.  In a medium bowl, combine the beaten egg, riccota cheese, spinach and pepper; Mix until smooth and well combined.  Spread one-half of ricotta mixture evenly over noodles.  Then continue layers with half each of mozzarella cheese, remaining sauce, and sausage.  Repeat layers.

Cover tightly with non-stick aluminum foil and bake at 350 for 50 minutes.  Remove foil and bake, uncovered, an additional 10 minutes.  Sprinkle with parmesan cheese and bake 10 minutes.  Remove from oven and let stand for 10 minutes before cutting.

If desired, heat additional sauce and pass when serving.