SAUSAGE LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
- 2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
- 3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
- 4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
- 5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Nutrition Facts : Calories 350, Fat 12.5 grams, SaturatedFat 5 grams, Cholesterol 36 milligrams, Sodium 848 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 29 grams
O'FLANAGAN SAUSAGE SUPPER
I really like the flavour of the sausages and apple, and it's also a nice potluck dish. Bake this uncovered for 15 minutes @ 350. Prep. time is approximate.
Provided by Rinder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry sausages,drain.
- Cut up& put in baking dish.
- In fat that's left, cook apples& onion until tender.
- Spoon over sausages.
- Pour off fat except 1 tbsp.
- ,brownflour in it.
- Add salt,pepper& bouillon.
- Stir until thick.
- Pour over sausages& apples.
- Top with mashed potatoes.
Nutrition Facts : Calories 836.5, Fat 61.2, SaturatedFat 20.4, Cholesterol 165.7, Sodium 2102, Carbohydrate 32.7, Fiber 3.7, Sugar 10.3, Protein 37.2
SHEETPAN SAUSAGE SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
- Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.
LOAF PAN SAUSAGE AND PEPPER LASAGNA
Lasagna lovers listen up: This smoky sausage, spinach and cheese version can be prepped in only 15 minutes and on the table in under an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt, a few grinds of pepper and 1 cup of the mozzarella in a medium bowl until combined.
- Spread 1/3 cup of the cheese mixture in the bottom of an 8 1/2-by-4 1/2-inch glass loaf pan. Top with 1 lasagna noodle, followed by one-third of the spinach, one-third of the red pepper and then one-third of the sausage. Repeat the layering twice, starting with 1/3 cup of the cheese mixture. Top with the last lasagna noodle and spread with the remaining cheese mixture. Sprinkle with the remaining 1/2 cup mozzarella.
- Bake until the top is golden brown and bubbling and the noodles are cooked through, 25 to 30 minutes. Let cool for 10 minutes before serving.
ONE-POT SAUSAGE LASAGNA
Lasagna has never been easier! This quick riff on the classic pasta bake starts in your Dutch oven -- and stays there -- for a meaty, cheesy delight you'll want to make again and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, mix ricotta and mozzarella cheeses; set aside.
- Place pasta sauce in large bowl; set aside. In 5-quart ovenproof Dutch oven, melt butter over medium-high heat. Cook sausage, onion, salt and pepper in butter 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Stir sausage mixture into sauce in bowl.
- Spread 2 cups sauce mixture in bottom of same Dutch oven. Top with one-third of the lasagna noodles. Top with half of the ricotta mixture. Pour 1 cup of the reserved sauce mixture over ricotta mixture. Top with another one-third of the lasagna noodles. Top with remaining ricotta mixture. Top with remaining lasagna noodles, then top with remaining sauce mixture. Top with Parmesan cheese.
- Cover; bake 15 minutes. Remove cover; bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges. Top with basil.
Nutrition Facts : Calories 480, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 8 g, TransFat 1/2 g
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