Loaf Pan Lasagna

• Preheat oven to 375 degrees F.

Lasagna Fillings

• In a large sauté pan over medium heat, add 1 tbsp extra virgin olive oil.
• Remove the turkey Italian sausage from their casings and add to the hot pan. Crumble with a wooden spatula and cook all the way through until browned.
• Add tomato sauce to the sausage and stir to combine. Season with salt and pepper to taste. Reduce hit to medium low and let simmer while you prepare the ricotta filling.
• Add ricotta cheese to a medium sized bowl and stir in chopped spinach and 1/3 cup shredded mozzarella. Stir until well combined.
• Stir in garlic powder and dried oregano.
• Crack one egg into the bowl and mix one final time until the egg is well combined with the cheese mixture.

Assemble the Lasagna

• Spoon approximately 1/3 cup of the sausage tomato sauce in the bottom of a nonstick loaf pan.
• Place a no-boil, oven-ready lasagna sheet on top of the sauce.
• Spread 1/2 cup of the ricotta and spinach mixture over the lasagna sheet. Top with approximately 1/3 cup of the sauce.
• Repeat the lasagna sheet, ricotta and sauce layers two more times.
• Place the 4th and final past sheet on top of your layers. Top with the remaining sauce and sprinkle with 1/2 cup of shredded mozzarella.

Cooking the Lasagna

• Loosely cover the loaf pan with foil.
• Bake in the oven for 30 minutes.
• Remove the loaf pan from the oven, take off the foil and bake for an additional 5-10 minutes.

Serving the Lasagna

• Allow the lasagna to sit for about 10 minutes. This will give it time to cool and the ingredients time to set a bit.
• Cut into 2-3 pieces and serve warm.