Making homemade lasagna is a passion of mine. I prefer my homemade over any store bought and most restaurant served lasagnas, but that’s just me. The reason why is the attention and love I put into each lasagna.

I made two, I made one for my home and one to share at a Potluck. Both had the same ingredients, but I added more spinach and less pasta to my home version, less carbs.

For the Sausage Sauce:

• 2 tablespoons extra-virgin olive oil
• 1 pound Italian sausage
• 1 tablespoon thinly sliced garlic
• 2 Roma tomatoes diced
• 1 can of tomato sauce
• 1 1/2 tablespoons of Italian Spices or a mix of Rosemary, oregano and thyme
• Cracked Sea Salt or Kosher Salt
• Freshly ground black pepper

Heat the oil in a large sauce pan or stock pot. Add garlic and sausage and cook meat while breaking up the chunks of sausage. Add Italian herbs.

Add tomatoes and cook for 1 minute before adding tomato sauce. Let cook and simmer for 15 minutes and add salt and pepper to taste.

The Noodles:

Boil 1 package of lasagna noodles with salt in the water. When they are al dente but cooked, remove from water and let them sit aside in strips and don’t let them stick! Lasagna Construction:

• Cooked Lasagna Pasta
• Pre-Made Sausage Sauce
• 1 cup of Mozzarella Cheese
• 2 cups of chopped spinach
• Cracked Pepper

Spray your pans with oil before starting. I add a layer of thin sauce at the bottom, then the pasta, the sausage sauce, the cheese, the spinach – then repeat. Bake for 40 minutes at 350 degrees, let cool and enjoy.