• In a large skillet over medium-high heat, cook 1 pound of  sausage, breaking it up with the back of a wooden spoon, until no longer pink. If desired, transfer sausage to a paper towel lined plate to drain.
• Stir in 1 yellow onion and season with pinch of salt and pepper cooking over medium-high heat until soft and fragrant followed by the garlic; about 3-minutes. (return sausage to skillet)
• Stir in ¼ cup of pesto and sprinkle 8 broken lasagna noodles into the skillet, then pour  1- 28 ounce jar of marinara sauce and 2 cups of milk or cream over the top.
• Cover and cook, stirring often and adjusting heat as needed to maintain a simmer, until noodles are tender (about 20 minutes).
• Adjust the heat to low and stir in ½ cup of  sun dried tomatoes, 5 ounces of spinach, ½ cup of the mozzarella and ¼ cup of the Parmesan. Season to taste with salt and pepper.
• Drop heaping tablespoons of ricotta over the noodles.
• Turn off the heat, cover and let stand until the cheeses melt (about 3-5 minutes).
• Finish with a drizzle of pesto over the top before serving if desired.

SERVING SUGGESTIONS

• To complete the meal serve with a Caesar or green salad mix and breadsticks or garlic bread.

SWAP SUGGESTIONS

• Vegetarian: Remove ground protein and execute the recipe exactly as written.
• Veggies: You can swap the spinach for 1 ½  cups shredded carrots or zucchini. Pesto can be swapped for fresh basil.