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.