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Submitted by:
Makes: 12 servings adjust
The original recipe didn't have spinach, so I added it.



  • 1 pound Sweet Italian Sausage
  • 34 pound Lean Ground Beef
  • 12 cup Yellow Onion, minced
  • 2 cloves Garlic, crushed

Step 1

In large pot or Dutch oven, brown together meat, sausage, onion, garlic.


  • 28 ounces Crushed Tomatoes, cento brand preferred
  • 12 ounces Tomato Paste
  • 13 ounces Tomato Sauce
  • 12 cup Water

Step 2

Stir in tomato and water ingredients.


  • 2 tablespoons Sugar
  • 1 12 teaspoons Dried Basil
  • 12 teaspoon Fennel Seed
  • 1 teaspoon Italian Seasoning
  • 1 tablespoon Salt
  • 14 teaspoon Ground Black Pepper
  • 2 tablespoons Fresh Parsley, diced

Step 3

Stir in seasonings. Simmer, covered, over low heat 1.5 hours. Stir occasionally to prevent sticking.


  • 12 Lasagna Noodles
  • 12 teaspoon Salt

Step 4

Cook lasagna noodles per instructions on package (large pot, sufficient water, boil gently 8-10 minutes).


  • 1 Egg
  • 16 ounces Ricotta Cheese
  • 12 teaspoon Salt
  • 2 tablespoons Fresh Parsley, diced

Step 5

While noodles cook, mix well egg, ricotta, salt, parsley. Set aside for assembly.

Step 6

Preheat oven to 375-degrees.


  • 1 package Frozen Spinach, thawed and drained

Step 7

Assemble lasagna as follows: Spread 1.5 cups of the meat sauce on bottom of sprayed 13x9 lasagna dish. Layer 6 noodles over sauce. Spread 1/2 of ricotta cheese mixture over noodles. Layer 1/2 of the spinach over ricotta. Spoon 1.5 cups meat sauce over. Repeat with remaining noodles, remaining ricotta, remaining spinach, remaining meat sauce.


  • 1 pound Mozzarella Cheese, sliced
  • 34 cup Parmesan Cheese, grated

Step 8

Arrange mozzarella slices on top. Sprinkle parmesan cheese over entire top.


  • Cooking Spray

Step 9

Cover with non-stick foil (or use cooking spray on foil).

Step 10

Bake covered for 25 minutes.

Step 11

Remove foil and continue to bake another 25 minutes.

Step 12

Let cool 15 minutes to set before serving.
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