-
1
Heat oil in large skillet over medium heat.
-
2
Add sausages; saute until brown, using fork to break up meat into coarse pieces, about 7 minutes.
-
3
Add Spicy Tomato Sauce.
-
4
Simmer 5 minutes.
-
5
Position rack in center of oven; preheat to 375F.
-
6
Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl.
-
7
Set aside.
-
8
Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish.
-
9
Place 3 noodles over sauce in single layer.
-
10
Spread 1 cup sauce over noodles.
-
11
Spoon 1 cup ricotta mixture over sauce.
-
12
Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture.
-
13
Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone.
-
14
Arrange remaining 3 noodles over cheese.
-
15
Spoon 1 cup sauce over noodles.
-
16
Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna.
-
17
Dollop remaining ricotta mixture atop lasagna.
-
18
Spoon 2 1/2 cups sauce around ricotta dollops.
-
19
Tightly cover baking dish with foil.
-
20
Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer.
-
21
Let lasagna stand 15 minutes before serving.
-
22
(Can be prepared 1 day ahead.
-
23
Cool slightly.
-
24
Cover and refrigerate.
-
25
Rewarm, covered with foil, in 350F.
-
26
oven about 45 minutes.)
-
27
Meanwhile, rewarm remaining sauce in small saucepan over medium heat.
-
28
Serve lasagna, passing remaining sauce.
