Recipe Ingredients
- 1/4 cup Borden Cheese Thick Cut Mozzarella Shreds
- 1/4 cup Borden Cheese Finely Shredded Aged Parmesan Shreds
- 8 lasagna sheets, cooked, drained and rinsed in cold water
- Chopped parsley for garnish
Meat Sauce
- 24 oz. marinara sauce
- 1 lb. sausage
- 1/2 large onion chopped
- 6 garlic cloves minced
- 1 teaspoon red chili flakes
- 2 tablespoons gochujang
- Salt and pepper to taste
Cheese Mixture
- 1/2 cup Borden Cheese Finely Shredded Aged Parmesan Shreds
- 1/4 cup Borden Cheese Finely Shredded Aged Parmesan Shreds
- 1 1/2 cups ricotta cheese
- 1 egg
- 6 oz. spinach
- 2 tablespoons fresh parsley
- 1/4 teaspoon salt
Recipe Directions
- Preheat the oven to 350°F.
- Remove sausage from the casing. Heat a large skillet over medium heat. Add the sausage and break it apart with a wooden spoon. Saute until browned.
- Add onions, garlic, and red chili flakes. Sauté for 2 to 3 minutes.
- Mix in gochujang then add the marinara sauce. Season with salt and pepper to taste. Set aside to cool.
- Heat a pot over medium-high heat. Blanch the spinach for 30 seconds, then transfer it to an ice bath. Squeeze the excess water from the spinach.
- In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella shreds, 1/4 cup parmesan shreds, an egg, spinach, fresh parsley, and salt. Mix until well combined.
- Layer the lasagna by spreading a thin layer of the meat sauce on the bottom of a 13x9 inch baking dish. Place 2 lasagna sheets on top in one layer, spread 1/3 of the cheese mixture on top and 3/4 cup of the meat sauce on top. Repeat this 2 more times. Layer the last two lasagna sheets and spread the remaining sauce on top.
- Sprinkle 1/4 cup mozzarella shreds and 1/4 cup parmesan shreds on top of the lasagna.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the cheese is melted and golden brown.
- Garnish with chopped parsley. Allow the lasagna to rest and cool for at least 15 minutes before serving.
