Viral Dumpling Lasagna Al Forno

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly with olive oil or cooking spray.

In a large skillet over medium-high heat, brown 1 lb of Italian sausage, breaking it into crumbles with a spoon. Once nearly cooked through (about 6 minutes), add 3 cloves of minced garlic and sauté for 1 minute until fragrant.

Pour 24 oz of marinara sauce into the skillet with the sausage. Simmer for 3-4 minutes to meld flavors. Stir in 1/4 cup of water to slightly thin the sauce (this helps cook the frozen dumplings). Remove from heat.

In a medium mixing bowl, combine 1 cup ricotta cheese, 1 beaten egg, 1/2 cup grated Parmesan cheese, and 2 cups of chopped fresh spinach. Mix until well incorporated.

Assemble the lasagna: Spread about 3/4 cup of the meat sauce across the bottom of the baking dish. Arrange the 24 oz of frozen dumplings in a single layer over the sauce, flat side down if possible.

Dollop the ricotta-spinach mixture over the dumplings and gently spread it out. Pour the remaining meat sauce evenly over the top, ensuring the dumplings are well covered.

Cover the dish tightly with aluminum foil (tent it slightly so it doesn't stick to the cheese later) and bake for 30 minutes.

Remove the foil, sprinkle 2 cups of shredded mozzarella evenly over the top, and bake uncovered for another 15 minutes, or until the cheese is bubbly and golden brown.

Let the casserole rest for 10 minutes before slicing. Garnish with 1/4 cup torn fresh basil before serving.