Home Cooking 15

lasagne questions

NYchowcook | Apr 14, 200804:53 AM

I've only made it once before. I'm thinking of making lasagne with sausage and spinach but have used up the last of my Italian links from my humane farm pigs.

I have some bulk sausage labeled "breakfast" sausage. Will that work?

I should wilt the spinach before adding to lasange layering, right?
Any suggestions or tips? Is ricotta necessary? Should I add some spices to make up for what I suppose is lack of flavoring in bulk vs link sausage? No mushrooms 'cause my brother hates them.

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