This spinach lasagna has a lot more in it that just that. The main two layers are macaroni and cheese and sauteed vegetables. It’s topped with italian sausage in a caramelized onion and mushroom beer sauce. The marinara is filled with spinach. It’s all kinds of cheesy gooey goodness.

The first step to this lasagna was making some box macaroni and cheese using sour cream, a tablespoon of crushed garlic, and a little yellow mustard instead of milk. If this first step makes you weary, you shouldn’t read the rest of this post. This is not healthy or traditional by any means! It is however delicious.

I chopped a couple large carrots, an onion, and a cup of mushrooms, then sauteed them in olive oil with a few sprinkles of cajun seasoning and a few shakes of Marie Sharp’s Habanero Pepper Sauce.

In another pan I caramelized onions with mushrooms in butter, garlic, salt and pepper.

Once the carrots had cooked through I added a couple cups of halved cherry tomatoes and a half a cup of sauvignon blanc.

In another pot I added 4 cups of crushed tomatoes, 2 cups of frozen chopped spinach, 1 cup of fresh thinly sliced basil, and a tablespoon of tomato paste. I let this simmer for 20 minutes.

It’s hard to tell in this picture but this pan is italian sausage, the caramelized onions with mushrooms, and whole garlic cloves, simmering in beer and olive oil.

The macaroni & cheese and the vegetables simmered in white wine were separate layers, with the spinach sauce in between every layer of noodles. It was topped with ricotta, mozzarella, and the italian sausage. I baked it at 400 for an hour and let it sit for 10 minutes before I served it.

It’s a lot of steps and it’s very messy, but it was so good.

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