Lasagna with sausage and sweet pepper in a bread pan

Ingredients:

• 1 cup ricotta (about 200 g)
• 0.5 tbsp. grated parmesan
• 1 large egg, beaten
• 1 clove garlic, grated
• 1.5 tbsp. grated mozzarella
• 4 no-boil lasagna sheets
• 1 package (280g) frozen spinach, thawed and squeezed out
• 1 red bell pepper, diced
• 1 package (360 g) smoked turkey sausage, sliced ​​diagonally into 1 cm thick slices.

Preparation:

1. Preheat oven to 200°C.
2. Combine the ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt, a few grinds of black pepper, and 1 cup mozzarella in a medium bowl, distributing the ingredients evenly. Spread 1/3 cup of the cheese mixture in the bottom of an 8.5 x 4.5-inch glass loaf pan. Top with 1 lasagna noodle, then top with 1/3 of the spinach, 1/3 of the red pepper, and 1/3 of the sausage.
3. Repeat the layers two more times, starting with 1/3 cup of the cheese mixture. Place the last lasagna sheet on top and spread with the remaining cheese mixture. Sprinkle with the remaining 1/2 cup of mozzarella.
4. Bake until golden brown on top and noodles are cooked through, 25-30 minutes. Let cool for 10 minutes and serve.
   
   Note
   
   This dish can be assembled a day ahead of serving, covered, and refrigerated. Bake according to the recipe before serving.