Springtime Lasagna

1. Crumble sausage in large skillet. Add onion, oregano, crushed red pepper, and basil. Cook until sausage is no longer pink, and onion is soft. Add salt and pepper to taste.

2. Turn off heat, and add chopped spinach. Stir until slightly wilted. Add asparagus, ricotta, and about 2/3 of chives (reserve the rest for topping). Stir until well combined.

3. In a 9×13 pan, spread about 1 cup of sauce on the bottom. Lay out the first layer of noodles, 1/3 of ricotta/sausage mixture, and 1 cup mozzarella.

4. Add the next layer of noodles, next 1/3 of ricotta, and another cup of sauce.

5. Add a third layer of noodles and the last 1/3 of ricotta.

6. Top with the last of your noodles, and add all the remaining sauce. If using no-boil noodles, make sure all the top noodles are well-coated with sauce. Top with the last two cups of mozzarella, and sprinkle with remaining chives.

7. Cook in a preheated oven at 375 degrees for 45 minutes covered with foil. Remove foil, and cook for 15-20 minutes longer, until cheese is bubbly. Let sit for at least 15 minutes before cutting and serving.