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.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
TOMATO-SAUSAGE LASAGNA
A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
- Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
- Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
- Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
TOMATO-SAUSAGE LASAGNA
So delicious and so Italian!! Just a note, If you soak the noodles in hot tap water while making the sauce, it eliminates the need to boil them!! Just a little hint -
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill a 9x13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing the sauce.
- MAKE SAUCE: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes.
- Add tomatoes, and their purée, breaking up tomatoes with a spoon or your fingers; bring to a boil.
- Reduce to rapid simmer, and cook, stirring occasionally until thickened, about 20 minutes. You should have about 8 cups of sauce. Season with salt and pepper.
- Preheat oven to 350°F
- Drain noodles, transfer to a baking sheet; dry dish with paper towels.
- Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella and 1/4 cup Parmesan.
- Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of the mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
- Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
Nutrition Facts : Calories 557.7, Fat 28.2, SaturatedFat 14.8, Cholesterol 91.6, Sodium 1282.6, Carbohydrate 39.2, Fiber 3.5, Sugar 7.4, Protein 37.7
EASY ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
ITALIAN SAUSAGE LASAGNA
"I received this recipe from a friend," writes Becky Harrington of Grandin, North Dakota. "It's the best lasagna I've had!"
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 3 servings.
Number Of Ingredients 16
Steps:
- Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley., Spread 1/4 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice., Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 496 calories, Fat 19g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 1120mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 5g fiber), Protein 36g protein.
TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE
Categories Pasta Tomato turkey Bake Back to School Parmesan Ricotta Spinach Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
- Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
- Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
- Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.
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