My sister sent me a recipe for a lasagna featuring lemons and, of course, I just had to mess with it to suit my family’s tastes. This Sausage-Spinach-Lemon Lasagna resulted and, if I may say so myself, it’s every bit as beautiful as the recipe that caught my sister’s eye. Though I don’t know how it compares taste-wise, our version was quite good. Winner!

Sausage-Spinach-Lemon Lasagna

olive oil spray

1 lb sweet Italian sausage, casings removed

3 tbsp butter

1/3 cup all-purpose flour

4 cups whole milk

1/2 tsp sea salt

1/4 tsp ground black pepper

1 cup grated 4-cheese Italian blend cheese, divided

1 leek, green portion cut away and tossed, white portion chopped

4 cups baby spinach

1 lemon, sliced thin

8 no-boil lasagna noodles

1) Preheat oven to 375 degrees; lightly grease large casserole dish with olive oil spray

2) To large skillet over medium-high heat, add sausage and break up with spoon; cook 5-7 minutes until browned; transfer sausage to bowl and set aside

3) In same skillet over medium-high heat, melt butter; stir in flour and cook 2 minutes; whisk in milk one cup at a time and salt and pepper; bring to a boil, stirring often; remove from heat and stir in 3/4 cup cheese (reserving 1/4 cup), leek, and spinach; set aside

4) To small saucepan, add lemon slices and cover with water; bring to a boil, reduce heat, and simmer 3 minutes; drain water

5) Spread 1 cup sauce in bottom of casserole dish; top with 4 noodles, scatter half the sausage over the noodles, and pour half the remaining sauce over the sausage; top with remaining 4 noodles, sausage, and sauce; arrange lemon slices over top; cover dish with foil and bake in oven 30 minutes

6) Remove casserole from oven, heat oven broiler, and remove foil; scatter reserved 1/4 cup cheese over lemon slices; when broiler is ready, return casserole to oven and broil 2-3 minutes until cheese browns; serve

Servings: 6-8


  1. Okay how is this possible? You keep posting recipes I want to try! YUM! I was just thinking of making Lasagna the other day.

    • Similar tastes in food, I suppose, Rob. The only thing I would advise is that the lemons be sliced very very thin because the rind was a bit overpowering in a couple places where my slices were on the thicker side. You could remove the rind, but then you’d lose some of the beauty. I hope you give it a try and enjoy it. Have a great evening!

  2. Tamara,
    We’ve only used lemons with rinds in one other recipe (besides for decoration or floating in punch, etc.) and that’s in a Shaker lemon pie. So amazing, but lots of sugar and custardy stuff and we have to cook it extra long for the rinds to soften. This looks amazing!

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