Smoked Cheese And Sausage Lasagna Food

SMOKED CHEESE AND SAUSAGE LASAGNA

Steps:

• For sauce:
• Heat 1 tablespoon oil in large saucepan over medium-high heat. Add sausage; sauté until browned, breaking up with fork, about 6 minutes. Add prosciutto; stir 1 minute. Transfer mixture to bowl.
• Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Sauté until tender, about 5 minutes. Stir in tomato paste. Add tomatoes with reserved juice, basil, and sausage mixture. Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• For lasagna:
• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Arrange in single layer on baking sheet. Stir ricotta and 1 1/2 cups mozzarella in bowl. Season with salt and pepper; mix in egg.
• Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1/2 cup mozzarella. Cover with foil. (Can be prepared 1 day ahead. Chill.)
• Preheat oven to 350°F. Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.

BBQ LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Boil the lasagna noodles for 9 minutes in a pot of salted water. When cooked, drain and transfer to an ice bath for 1 minute. Lay out the noodles on a large cookie sheet and spray with cooking spray.
• In a 4-inch-deep full-size hotel pan, spread a layer of the barbecue sauce over the bottom. Arrange 5 slightly overlapping noodles to fully cover the bottom of the dish. Then spread a layer of pulled pork, followed by 5 ounces of the barbecue sauce and 1 quart of cheese. Continue layering with 5 more noodles, followed by a layer of smoked chicken, 5 ounces of barbecue sauce and 1 quart of cheese. Then create another layer with 5 more noodles, followed by a layer of Cajun sausage, 5 ounces of barbecue sauce and 1 quart of cheese. Finish with the remaining noodles, the rest of the barbecue sauce and the last quart of cheese.
• Bake, uncovered, until cooked through, about 30 minutes.

CHICKEN AND ITALIAN SAUSAGE ALFREDO LASAGNA

Steps:

• Preheat oven to 375 - makes 1 13×9″ pan.
• In a frying pan on medium heat add 1 T Olive Oil. When heated, add 1 clove garlic and half of the chopped onions and cook until translucent (about 2 minutes). Add chicken, bulk sausage, 1 tsp Italian Seasoning, and Paprika. Cook until meat is cooked thoroughly.
• Meanwhile, cook lasagna noodles according to package directions. Drain and set aside in single layer so they don't stick together.
• In a small bowl combine Ricotta Cheese, egg, and 1 T Italian Seasoning - set aside.
• In a saucepan over medium heat - use remaining Olive Oil (1T), 1 clove garlic, and remaining onions. Heat until translucent. Add heavy whipping cream. When warmed, add 2-1/2 cups shredded Parmesan. Cook stirring constantly until cheese melts but DO NOT ALLOW TO BOIL - turn the heat down if it gets too warm.
• Assembly: Put a thin layer of white sauce on the bottom of your 13×9″ pan. Top with enough noodles for a single layer. I use wide-lasagna noodles so it takes 3 to do each layer for a total of 9 noodles.
• Top the noodles with 1/2 of the Ricotta Cheese mixture.
• Add 1/2 of the meat.
• Add 1/3 of the Mozzarella Cheese and sprinkle with scant tsp Italian Seasoning.
• Repeat and finish with white sauce, reserved Parmesan, Mozzarella, and sprinkle with scant tsp of Italian Seasoning.
• Bake at 375 degrees for 45 minutes. If the top starts to brown too much, cover in foil. Remove from oven and let sit 15 minutes before cutting.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

SAUSAGE LASAGNA WRAPS RECIPE - (4.6/5)

Steps:

• Cook and drain lasgna noodles. Divide sausage into 6 pieces. Split lengthwise and stuff with 1/2 slice of mozzarella cheese. Wrap each piece with a noodle. Place in baking dish and cover with cooking sauce. Bake at 350 degrees for 30 minutes. Serve with grated parmesan cheese. 4-6 servings.

JOLEAN'S CHEESE POTATO & SMOKED SAUSAGE CASSEROLE

Steps:

• Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
• Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
• Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
• Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
• Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
• NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

SAUSAGE, RICOTTA & MOZZARELLA LASAGNA

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.