Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large pot over medium-high heat, stirring often, until browned and cooked through. Drain the fat.
Build the tomato-cream base
- Sauté the onion for 4 minutes until softened, stirring occasionally. Add the garlic and chopped sun-dried tomatoes and cook 2 minutes.
- Stir in the tomato paste and cook for 1 minute, until it darkens slightly and smells fragrant.
- Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring the mixture to a simmer.
Cook lasagna noodles
- Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Finish with spinach and parmesan
- Stir in the fresh spinach and parmesan and cook for 2 minutes, until the spinach is wilted.
- Season with salt and pepper to taste.
Serve with ricotta dollops
- Mix the ricotta dollop by combining ricotta, shredded mozzarella, and sun-dried tomato (or two), then stir until evenly combined.
- Serve each bowl with a generous dollop of ricotta mixture and top with fresh basil.
Notes
Pro tip: for the silkiest broth, simmer gently once the noodles are added so they cook through without breaking apart too much. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove over low heat, adding a splash of broth if it thickens. Freezing is not recommended because the cream and noodles can change texture. If you want a lighter option, swap the heavy cream for half-and-half while keeping the cook times the same.