Name: Our Favorite Lasagna With Sausage, Spinach, and Three Cheeses
Cook time: 40 minutes
Total time: 1 hour 45 minutes (plus cooling time)
Yield: Makes 8 to 10 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound sweet Italian sausage, casings removed; 1 medium onion, chopped; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 garlic cloves, minced; 1/2 teaspoon red-pepper flakes, plus more to taste; 2 tablespoons tomato paste; Two 28-ounce cans whole tomatoes; 2 teaspoons dried oregano; Two 15-ounce containers part-skim ricotta cheese; 1 1/2 cups packed basil leaves; 1/2 cup grated Parmesan (about 2 ounces); 2 large egg yolks; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed; Pinch kosher salt; Vegetable-oil cooking spray; 9 no-boil lasagna noodles (such as Barilla); 1 pound fresh mozzarella, grated (about 4 cups); 9 x 13 x 2-inch baking dish, preferably glass

Photo by Charles Masters, Food Styling by Suzanne Lenzer

This lasagna recipe has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.

If you want to get ahead, the sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.