Spicy Sausage and Spinach Lasagna (Comfort food)

Serves 8

• 500 gr spicy italian sausage,casings removed
• 1 small onion, finely diced
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 796 ml. can diced tomatoes
• 284 ml. can low-sodium condensed beef broth
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 9 lasagna noodles
• 1½ cups extra-smooth low-fat ricotta
• 2 x 300 gr pkg frozen leaf spinach, thawed and drained well
• 4 cups shredded mozzarella-cheddar mix

1.  Lightly spray a 9x13-in. baking pan wuth oil.
2. Heat a large saucepan over medium-high ; add sausage meat and cook, stirring often to break up meat, until no pink remains, about 5 minutes.
3. Add onion, garlic and herbs ; cook unitl onion is soft.
4. Stir in tomatoes, beef broth, tomato paste and brown sugar ; bring to a boil and continue boiling, stirring occasionally, until sauce reduce slightly, to about 5 cups,13 to 15 minutes.
5. Cook pasta in a large pot of boiling water, following package directions until al dente, 10 to 12 minutes ; drain.
6. Spread ¼ cup of meat sauce to barely cover bottom of prepared pan, top with 3 noodles ; don't overlap.
7. Spread with a third of ricotta, then a third of meat sauce, then a third of spinach ; sprinkle with 1 cup shredded cheese.
8. Repeat with layering, ending with cheese ; sprinkle additional 1 cup cheese on top.
9. Bake at 375F for 30-35 minutes in center of oven until sauce is bubbly and top is golden brown ; let stand 5 minutes before serving.

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