Description
A hearty Italian-inspired lasagna with layers of vegetarian sausage, fresh spinach, tomato sauce, and creamy béchamel. This halal-friendly, alcohol-free recipe offers bold flavors and satisfying textures, perfect for family dinners.
Ingredients
Lasagna Noodles (12 sheets, no-boil preferred)
Vegetarian Sausage (1 lb, crumbled)
Fresh Spinach (2 cups, washed and dried)
Tomato Sauce (2 cups, halal-certified)
Bechamel Sauce (2 cups)
Shredded Mozzarella (2 cups)
Ricotta Cheese (1 cup)
Egg (1 large)
Basil (1 tsp fresh or ½ tsp dried)
Salt and Pepper (to taste)
Instructions
Preheat oven to 375°F (190°C)
Prepare béchamel sauce: Melt ½ cup butter in a pan, whisk in ½ cup flour, gradually add 2 cups milk. Cook until thickened, season with nutmeg, and set aside
In a skillet, cook vegetarian sausage until browned; drain excess fat
Add spinach to the skillet and sauté until wilted
In a bowl, mix ricotta, egg, basil, salt, and pepper
Assemble lasagna: Spread ¼ cup tomato sauce in the pan, layer noodles, half the ricotta mix, half the sausage-spinach mixture, ½ cup tomato sauce, and repeat layers
Top with remaining tomato sauce, béchamel, and mozzarella cheese
Bake for 25 minutes until golden and bubbly
Let rest 10-15 minutes before serving
Notes
Use gluten-free lasagna noodles if needed
Can substitute vegetarian sausage with lean ground beef for a non-vegetarian option
Frozen spinach (thawed and drained) may be used
Allow lasagna to rest for easier slicing
Store leftovers in an airtight container for up to 3 days
- Prep Time: 30
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Italian, Family Comfort
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg