Lasagna with Italian Sausages, ricotta and spinach

Boil sausages during 10 minutes, let cool, cut in wedges and put aside.

Blanch spinach in boiling water, let cool, drain well and chop. In a bowl, combine spinach, ricotta, egg whites, chili, basil, origano, nutmeg, pepper, 50 g of mozzarella and 35 g of parmesan. Mix well and put aside.

In a gratin dish, alternate layers of sauce and pasta, spread the layer of cheese in the center and the sausages at the end. End with the balance of mozzarella and parmesan.

Add 250 ml of tomato juice (for "Direct-to-Oven" lasagna), bake in oven at 350˚F (177˚C) during 45 minutes and let rest for 10 minutes before serving.