* Preparation Time: 30 minutes Storage Time: Up to 24 hours Baking Time: 50 to 55 minutes Standing Time: 10 minutes In a 10-inch skillet, crumble sausage. Over medium heat, brown sausage drain off fat.
Spread a thin layer of the spaghetti sauce in the bottom of a 3-quart oblong baking dish. Stir remaining sauce and Italian seasoning into sausage set aside.
In a large mixer bowl at low speed, beat ricotta, spinach. Parmesan and eggs until blended.
In baking dish, layer half of the noodles, half of the sausage mixture and half of the spinach mixture repeat. Cover and refrigerate up to 24 hours.
Bell: Bake lasagna, uncovered, in a preheated 350° oven for 50 to 55 minutes or until heated through. Sprinkle with mozzarella cheese and bake 3 to 5 minutes longer or until cheese melts. Let stand for 10 minutes before serving.
Garnish with parsley.
Freezer Storage: Baked lasagna without the shredded mozzarella cheese on top can be frozen up to 3 weeks. Thaw in the refrigerator and bake as above.
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