SAUSAGE & PEPPERS LASAGNA
Ever wonder what would happen if you swapped out ricotta for cream cheese in your favorite lasagna? Wonder no more-try it!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Brown sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
- Drain sausage mixture; return to skillet. Stir in pasta sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
SAUSAGE AND PEPPERS LASAGNA
Minimal prep time is needed for this tasty meal; let the oven do the rest! Big flavor comes from the addition of the Italian sausage and peppers while the PHILADELPHIA Cream Cheese adds a wonderfully creamy texture.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Brown sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; mix remaining with cream cheese mixture.
- Drain sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.8 g, Cholesterol 72.3 mg, Fat 28.3 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 13.4 g, Sodium 964.7 mg, Sugar 8 g
SAUSAGE, RICOTTA & MOZZARELLA LASAGNA
Here's the lasagna everyone's hoping you'll bring to the potluck or family reunion! It's a sausage lover's dream made with ricotta and mozzarella.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven 375°F.
- Cook peppers, onions and garlic in large nonstick skillet on medium heat 2 to 3 min. or until crisp-tender, stirring frequently.
- Add crumbled sausage; cook 8 to 10 min. or until done, stirring frequently. Stir in pasta sauce and broth; simmer 10 min., stirring occasionally. Meanwhile, mix egg and ricotta until blended.
- Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles, half the ricotta mixture and 1 cup mozzarella. Top with layers of 3 of the remaining noodles, half the remaining meat sauce and 3 of the remaining noodles. Cover with remaining ricotta mixture, noodles and meat sauce. Sprinkle with Parmesan and remaining mozzarella; cover.
- Bake 35 min. or until heated through, uncovering for the last 15 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 430, Fat 27 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
ROASTED RED PEPPER LASAGNA
"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 9 pieces.
Number Of Ingredients 15
Steps:
- Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
LASAGNA WITH CHICKEN AND PEPPERS
Make and share this Lasagna with Chicken and Peppers recipe from Food.com.
Provided by Charity Lomax
Categories One Dish Meal
Time 6h45m
Yield 30 serving(s)
Number Of Ingredients 24
Steps:
- For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
- Seed and chop the tomatoes, reserving 1 cup of juice.
- Mince 1 tablespoon herbs.
- For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
- Chop 2 cup parsley and 1/2 cup basil.
- For the pepper sauce, heat olive oil in large frying pan.
- Add half of the onions and pepper and cook until soft, aobut 15 mins.
- Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
- Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
- Season to taste.
- The pepper sauce can be made one week ahead.
- For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
- Cut the prosciutto in 1/2 inch pieces.
- Heat 4 tablespoons of the butter in a large frying pan over medium heat.
- Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
- Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
- Remove from pan and cool.
- Cut chicken into 1/2 inch dice.
- In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
- Add to chicken.
- In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
- Add the remaining onions and peppers.
- Saute until soft, about 5 minutes.
- Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
- Whisk in chicken stock and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add the chicken mixture and heavy cream and season to taste with salt and pepper.
- Chicken sauce can be made several days ahead.
- Boil the spinach noodles according to package directions and cook until tender.
- If using fresh, cook in batches for about 2 minutes a batch.
- Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
- Grate parmesan and fontina cheeses.
- Butter four 9 by 13 inch lasagna pans or large oval pans.
- Pour a layer of hte pepper sauce into each pan.
- Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
- Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
- Repeat the process 3 more times ending with the pepper sauce and cheeses.
- Cover with foil.
- Lasagne at this point can be made a day ahead.
- Cooking and serving: Heat oven to 375 F.
- Bake lasagne in a preheated oven until cooked through, about 45 mins.
- Allow lasagne to rest for 15 mins.
- before cutting and serving.
SAUSAGE LASAGNA
The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
SPICY ITALIAN SAUSAGE LASAGNA CLASSICO
Hot Italian sausage provides a hefty flavor boost for this super cheesy lasagna. Prep it in half an hour, then serve it to happy loved ones.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix ricotta, basil and black pepper in medium bowl. Reserve 1 cup shredded cheese. Add remaining shredded cheese to ricotta mixture; mix well.
- Brown sausage with onions and bell peppers in large skillet. Drain; return to skillet. Stir in pasta sauce. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir water into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the ricotta mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining ricotta mixture, noodles, meat sauce and reserved shredded cheese. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
SAUSAGE & PEPPERS LASAGNA
Make and share this Sausage & Peppers Lasagna recipe from Food.com.
Provided by Philadelphia Cream
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- HEAT oven to 350°F.
- BROWN sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
- DRAIN sausage mixture; return to skillet. Stir in spaghetti sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
- BAKE 1 hour or until heated through, removing foil after 45 minute Let stand 15 minute before cutting to serve.
- Variation: Substitute extra-lean ground beef for the sausage and 1 thawed 10-oz. pkg. frozen chopped spinach for the peppers. Squeeze spinach to remove excess liquid before adding to cooked ground beef and onions with the spaghetti sauce and oregano.
- Nutrition Information Per Serving: 360 calories, 23g total fat, 13g saturated fat, 80mg cholesterol, 730mg sodium, 23g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 20%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 8%DV iron.
SMART-CHOICE SAUSAGE & PEPPERS LASAGNA
This Smarter Choice Sausage & Peppers Lasagna is made with Italian turkey sausage and lower-fat mozzarella.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Brown sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat Neufchatel and milk in medium bowl with mixer until blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; add remaining to Neufchatel mixture; mix well.
- Drain sausage mixture; return to skillet. Stir in pasta sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce.
- Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the Neufchatel mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 of the remaining noodles. Cover with layers of remaining Neufchatel mixture, noodles and meat sauce; sprinkle with reserved cheese mixture. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
CHEESY SAUSAGE-MUSHROOM LASAGNA
The sauce is really what makes this lasagna! For the very best results make the sauce at least a day ahead and refrigerate to blend flavors or even up to 4 days in advance the longer you leave it refrigerated the better your sauce will be, you might have a small amount of sauce left over, you can freeze it if desired, once you have made the sauce the rest is easy to put together! Make the sauce on a day when you have some time, it needs to simmer for about 3 hours over low heat. This recipe requires a lot of mozzarella cheese, so purchase a large brick of it, I always use more than the 3 cups! Also to save some time you can boil your lasagna noodles up to a day in advance, run them under cold water, dry with paper towels and then brush both sides with vegetable oil to prevent the noodles from sticking, then stack them on a baking sheet then cover with plastic wrap to use the following day. You can use 2 cups canned sliced mushrooms in place of the fresh, but the fresh is better! Don't omit the wine in the sauce and please do not use the no-boil lasagna noodles for this! The exact measurements does not matter with this recipe, use as much cheese as you wish, but please don't be "stingy" with the sauce when layering the lasagna the more sauce you use the better it will be, so use lots!
Provided by Kittencalrecipezazz
Categories Meat
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- NOTE* it is important not to overcook your lasagna noodles as they will cook more in the sauce, just boil until they are flexible in the pot, do not cook until they are very soft.
- For the sauce; in a large heavy pot, heat oil over medium heat; add in the sausage with the chopped onions, chili pepper flakes, oregano and basil, cook stirring and breaking up the sausage meat with a spoon until the sausage meat is browned, this should take about 10 minutes (add in the garlic the last 2 minutes of cooking) drain fat.
- Add in the tomato paste; cook stirring for 2 minutes.
- Add in the wine and cook 2 minutes.
- Add in all the remaining ingredients; bring to a boil stirring with wooden spoon.
- Reduce heat to low and simmer covered for 1 hour.
- Uncover and simmer for another 2 hours (uncovered).
- Season with more salt and pepper and add in sugar if needed to reduce the acidic tomato taste.
- Cool and refrigerate 24 hours or up to 4 days (or you can use it right away for the lasagna, this sauce is better if cooled and refrigerated to use the following day).
- In a large bowl using a wooden spoon, mix together all the filling ingredients until well blended.
- Grease a lasagna baking dish (one with high sides).
- Set oven to 350°F.
- Spread enough sauce into bottom of the pan to cover generously.
- Separate the ricotta cheese filling into three even amounts.
- Arrange 3 cooked noodles into bottom of the baking dish over the sauce, then drop about one-third of the cheese filling over the noodles, spread out evenly with a spoon (the mixture does not have to completely cover).
- Sprinkle with about 1 cup mozzarella cheese and then 1/2 cup Parmesan cheese.
- Repeat the layering of sauce, noodles, one-third ricotta cheese filling, mozzarella cheese, then Parmesan cheese 2 more times.
- Top with remaining 3 noodles, then spoon a generous amount of sauce over noodles (you might have some sauce leftover!).
- Sprinkle with remaining 1 cup mozzarella cheese (you can use more if desired) then sprinkle the top with about 1/2 cup Parmesan cheese.
- Generously spray a large piece of foil.
- Cover the baking dish loosely with the foil.
- Bake for about 45 minutes.
- Carefully uncover and bake for another 15 minutes (cook until the sauce is bubbly and a fork inserted in the middle of the lasagna comes out very hot).
- Let stand about 30 minutes (or more) before slicing.
Nutrition Facts : Calories 1332, Fat 81.8, SaturatedFat 42.6, Cholesterol 288.9, Sodium 4859.9, Carbohydrate 67, Fiber 8.9, Sugar 12.4, Protein 83.5
MUSHROOM AND SWEET PEPPER LASAGNA
A lasagna recipe which I have been making forever because it's so delicious! A great rainy day... or snowy day recipe!! Adapted from a Ann Lindsay recipe.
Provided by Redsie
Categories Peppers
Time 1h20m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 17
Steps:
- Tomato Sauce:.
- In large nonstick skillet, heat oil over medium heat, cook onion and mushrooms for 5 minutes or until tender, stirring often. Add garlic, parsley, basil, oregano, hot pepper flakes, tomato paste and tomatoes; simmer, uncovered, for 10 minutes. Add sweet peppers; simmer for 10 minutes or until sauce is thickened. Season with salt and pepper to taste.
- Filling: combine cottage cheese, half of the Parmesan and the oregano; mix well.
- Assembly: in 13x9 inch baking dish, spread 1 cup tomato sauce over bottom. Top with layer of noodles. Cover with half of the cottage cheese mixture, then one-third of the mozzarella cheese and one-third of the remaining sauce. Add another layer of noodles; spread with remaining cottage cheese mixture. Layer with half of the remaining mozzarella, then half of the sauce and final layer of noodles. Top with remaining sauce and mozzarella, then Parmesan. (Lasagna can be prepared to this point, covered and refrigerated for up to 1 day. Add 15 minutes to baking time).
- Bake, covered, in 350F oven for 45 minutes to 1 hour. Uncover and bake for 10-15 minutes longer or until hot and bubbly. Remove from oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 203.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 6.2, Sodium 284.4, Carbohydrate 31.1, Fiber 3.5, Sugar 7.2, Protein 13.6
LASAGNA WITH SAUCY SAUSAGE, PEPPERS & ONIONS
DH loves his lasagna with meat and lots of sauce. So if you like it that way this ones for you! I've made this with uncooked noodles and cooked. You pick! I find the uncooked ones a bit starchy but it's quick and easy. If using cooked noodles you can cut back on the sauce. The uncooked noodles will absorb the sauce. But be sure to let it sit for 15 minutes before cutting into it. I use a deep pan so it doesn't flow over.
Provided by Rita1652
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook sausage, onion, peppers, and garlic in a pan over medium heat till it is no longer pink and veggies are tender.
- Drain fat.
- Add sauce to sausage mixture.
- Mix ricotta cheese, 3 cups mozzarella cheese, 1/4 cup grated parmesan cheese, eggs and parsley.
- Spread 1 cup of sauce on bottom of a 13x9x3 pan.
- Top with 4 noodles.
- Spread 1/3 of cheese mixture on noodles follow with 1/3 sausage mixture repeat 2 more times.
- Mix remaining 1 cup mozzarella and Parmesan cheese.
- Sprinkle the cheese mixture on top.
- Place foil on a cookie sheet and place lasagna on foil loosely cover with additional foil and bake for 30-40 minutes at 350 degrees.
- Uncover and bake for 15 more minutes.
- Remove and let set for 15 minutes before slicing.
Nutrition Facts : Calories 1023.5, Fat 60.4, SaturatedFat 24.9, Cholesterol 215.9, Sodium 2446.3, Carbohydrate 66.8, Fiber 3.1, Sugar 25.2, Protein 51.4
SAUSAGE LASAGNA
Provided by Anne Burrell
Time 4h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Coat a large saucepot with the olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
- Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way.
- Make the lasagna: Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.
- Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook, stirring, until brown and crumbly. Remove from the pan and drain on paper towels.
- Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.
- In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.
- Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil.
- Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.
SAUSAGE, CHEESE AND BASIL LASAGNA
Categories Cheese Dairy Pasta Pork Tomato Bake Sauté Dinner Mozzarella Parmesan Meat Sausage Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Sauce:
- Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
- Filling:
- Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
- Assembly:
- Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
- Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.
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