Ingredients:

5 Lococo's Italian-Style Pork Sausages (Hot)
1 Large Egg
1 Tub 450g Ricotta
1 Tub 200g Feta cheese
1 Cup Mozzarella, shredded
1 Can 796mL Crushed Tomatoes
1 Jar 740mL Marinelli Pasta Sauce (Oven Roasted Garlic)
2 Zucchini, sliced into thin rounds
227g Spinach
1 Sprig Basil, for garnish
3 Roma Tomatoes, Cut into quarters
1 Medium Onion, diced
6 Fresh Lasagna Sheets
1/2 tsp Garlic Powder
Salt and pepper to taste
Olive Oil

Steps:

1) Preheat the oven to 350°F.
2) Thinly slice or use a mandolin to plane the zucchini. Place in a bowl with a splash of olive oil, garlic powder, and salt & pepper. Mix and coat the zucchini well. Place the zucchini slices onto a baking sheet and bake for 20 minutes or until softened. Set aside.
3) In a bowl, mash the sausages until they are ground. In a large pot, heat the olive oil and saute the onions over medium heat. Once translucent, add the ground sausage and cook until browned. Add in the roma tomatoes, crushed tomatoes, and Marinelli sauce. Stir to combine, and lower the heat. Let simmer.
4) Rinse and massage the spinach, remove excess water. In a bowl combine the ricotta, feta cheese, egg, and spinach. Mix until smooth and paste-like.
5) Preheat the oven to 385°F. Oil a baking dish, coat the base with a layer of the sauce, and build the layers. Place whole basil leaves in between layers. Cover the dish with foil and bake for 35 minutes. Let cool, serve, and enjoy!