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Loaf Pan Sausage and Pepper Lasagna

Lasagna lovers listen up: This smoky sausage, spinach and cheese version can be prepped in only 15 minutes and on the table in under an hour.
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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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1 cup ricotta (about 8 ounces)

1/2 cup grated Parmesan

1 large egg, beaten 

1 clove garlic, grated

Kosher salt and freshly ground black pepper

1 1/2 cups shredded mozzarella

4 no-boil lasagna noodles

One 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 red bell pepper, diced

One 13-ounce package smoked turkey sausage, sliced 1/2 inch thick on the bias


  1. Preheat the oven to 400 degrees F.
  2. Mix together the ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt, a few grinds of pepper and 1 cup of the mozzarella in a medium bowl until combined. 
  3. Spread 1/3 cup of the cheese mixture in the bottom of an 8 1/2-by-4 1/2-inch glass loaf pan. Top with 1 lasagna noodle, followed by one-third of the spinach, one-third of the red pepper and then one-third of the sausage. Repeat the layering twice, starting with 1/3 cup of the cheese mixture. Top with the last lasagna noodle and spread with the remaining cheese mixture. Sprinkle with the remaining 1/2 cup mozzarella. 
  4. Bake until the top is golden brown and bubbling and the noodles are cooked through, 25 to 30 minutes. Let cool for 10 minutes before serving. 

Cook’s Note

This dish can be assembled up to 24 hours in advance, then covered and refrigerated. When ready to cook, bake according to the recipe directions.