Name: Loaf Pan Sausage and Pepper Lasagna
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
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.
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.
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.