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1.
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Preheat the oven to 350 degrees F and get out an 8x8 baking pan.
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Set the pan aside.
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2.
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Heat a large saute pan to medium-high heat.
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Squeeze the sausage out of the casing and into the pan.
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Cook and brown the sausage until it is almost cooked all the way through.
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This will take about 3-5 minutes.
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3.
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Add the tomato sauce and continue to cook the sauce with the sausage on low heat for about 5 minutes.
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4.
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Meanwhile, drain your thawed spinach by squeezing the water from it and then wrapping it paper towels to squeeze the excess moisture out.
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5.
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In a medium sized bowl, mix the ricotta cheese, the egg, the garlic and a sprinkle of Kosher salt and fresh black pepper and combine well!
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6.
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When the cheese is smooth, add the spinach in and stir until well combined.
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7.
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Meanwhile, spread a bit of the tomato sauce into the bottom of the pan.
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8.
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Cut the sheets of pasta in half.
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Place two at a time in a dish of hot water in the sink.
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Lift the pasta to drain off the water before adding them to the pan.
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And add two more sheets to the water at the same time.
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9.
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Overlap the two pre-soaked sheets of pasta into the bottom of the pan.
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Layer half of the cheese mixture and then two sheets of pasta and then 1 cup of mozzarella and 1/2 of the remaining tomato sauce.
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Repeat this process with the remaining ricotta, pasta and tomato sauce, reserving the last cup of mozzarella for the top.
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10.
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Drizzle the top with the olive oil.
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11.
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Place the lasagna on a baking sheet and pop it in the 350 degree F oven until hot and golden and bubbly.
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This will take about 40 minutes.
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12.
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Let cool for about 5 minutes before cutting it into pieces.
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13.
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Serve and enjoy!
