- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups
- Measuring spoons
- Knife and cutting board
Step-by-Step Instructions
To kick things off, I heat my large pot over medium heat and add the olive oil, letting it warm up for just a moment. Then, I toss in the Italian sausage, breaking it apart with my wooden spoon. As the sausage browns, the sizzle fills the kitchen with an incredible aroma. Sometimes, I let it cook a minute or two longer than I should, because who can resist the scent of savory meat? Just make sure not to undercook it—timing is everything!
Once the sausage is nicely browned, I stir in the diced onions and minced garlic. The combination creates an enticing base, and this is where the magic begins! I cook it until the onions become translucent, which usually takes about 3-4 minutes. Here’s a pro tip: don’t rush this step; allowing the onions to soften makes a huge difference in flavor.
Next, I pour in the chicken broth and heavy cream, watching it swirl together beautifully. The color changes into a warm, inviting hue that makes my mouth water! I then add the broken lasagna noodles and Italian seasoning, piling on the heartiness, and stirring well. I let it simmer on low for about 10-12 minutes so the noodles can soften and absorb the creamy goodness. Keep an eye on it, as you don’t want the noodles to overcook and turn mushy. (See the next page below to continue…)