1 lb. lasagne
1 lb. Italian sweet sausage
10 oz. frozen chopped spinach, thawed
1 c. Spanish onion, finely chopped
1 tbsp. olive oil
2 lbs. low fat Ricotta cheese
8 oz. skim milk Mozzarella
1 c. grated Romano cheese
1/2 tsp. black pepper
Salt to taste
4 c. tomato sauce

1. Cook lasagne al dente. Drain.

2. Remove sausage from casings. Brown lightly, chopping as you go. Drain grease.

3. Squeeze liquid from spinach. Chop coarsely.

4. Cook onion with olive oil until soft and somewhat transparent. Do not brown. Drain excess liquid.

5. Combine sausage, spinach, onion, ricotta, Mozzarella, 1/2 cup grated cheese and pepper to make filling. Season to taste with salt.

6. Spoon a uniform layer of tomato sauce on the bottom of the casserole.

7. Overlapping pieces, place a layer of lasagne over sausage.

8. Spread filling over lasagne.

9. Place another layer of lasagne over filling.

10. Spoon a layer of sauce over lasagne. Reserve remaining sauce to serve at side.

11. Sprinkle the top of the casserole with grated cheese.

12. Bake at 350 degrees for 45 minutes. Allow to cool somewhat before portioning.