This was a popular recipe a few weeks ago when I posted it to stories because nothing says winter like LASAGNA. It was during one of Chicago’s first snowstorms of the season and I had no plans on leaving the house. I made it on a Sunday and its just one of those comforting, big family meals you have.
If you haven’t had it, Banza pasta is filling along with the sausage and spinach, it could also be a good meal prep idea for the week! This recipe is a variation from the Banza’a website with a little twist. I hope you like the chicken sausage, spinach and Banza lasagna!
I actually haven’t seen this Banza lasagna anywhere else but Target. You can find all the kinds almost anywhere. The reason why I like this pasta because I find it’s a great alternative to your usual noodle. I find that it holds sauce pretty well. There are lots of alternative pasta options, but they tend to totally fall apart once sauce is added. With Banza, it’s one that will actually hold up.
After trying it so many times, one tip I can share is cook it according to the directions. It can easily overcook and because very mushy-like. Not good.
You can definitely use the traditional lasagna. However, I like using something lighter to keep leftovers for lunch during the week. The recipe is super easy and I hope you like it!
Chop onion, chicken sausage and baby spinach
Saute together with 2 tbsp of olive oil. Cook until softened.
Preheat oven to 375 degrees.
Spread 1 cup of marinara sauce in a 9 x13 inch baking dish.
Lay 4 dry Banza lasagna sheets (no need to cook before!) on top of the marinara sauce. Then add a layer of sauce, chicken sausage and vegetables. Sprinkle mozzarella. Repeat twice more.
For the last layer, sprinkle the remaining cheese and basil on top.
Cover with foil and bake for 45 minutes. Remove the foil for the last 5 minutes and bake until the mozzarella is brown.
Until next time,