Instructions

• Heat olive oil in a large Dutch oven over medium heat until shimmering.
• Add Italian sausage and cook for 5 minutes, breaking up with a spatula until browned and crackling.
  1 Tbsp olive oil
• Stir in diced onion; sauté for 3 minutes until translucent with golden edges.
  1 pound bulk sweet Italian sausage
• Add minced garlic, oregano, and red pepper flakes; cook 1 minute until fragrant.
  1 small yellow onion, 2 cloves garlic, 1 tsp dried oregano
• Pour in chicken broth and bring to a gentle boil, scraping up brown bits.
  0.25 tsp red pepper flakes
• Add broken lasagna noodles and reduce heat to a simmer; cook 8–10 minutes until al dente.
  6 cups low-sodium chicken broth
• Stir in heavy cream, ricotta, and Parmesan; heat 2 minutes until cheeses melt into a silky broth.
  8 oz lasagna noodles, 1 cup heavy cream, 1 cup ricotta cheese
• Add baby spinach and cook 1–2 minutes until wilted. Season with salt and pepper.
  1 cup Parmesan cheese, 2 cups baby spinach
• Ladle into bowls and garnish with chopped parsley before serving.
  Kosher salt and black pepper