Recipe: Perfect Sausage Lasagna

Sausage Lasagna. Browse Our Official Site For Easy Lasagna Recipes. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in pasta sauce and water.

Growing up, I made sausage lasagna with my mom all the time, especially when there was family in town or a crowd to feed. I'm sure it was tasty, but what I remember most is my job of prying apart the boiled noodles, which always stuck together in the colander — and then the tell-tale moment of slicing into the lasagna at the dinner table, when we would discover whether it was too soupy. Bring a large pot of salted water to a boil. You can cook Sausage Lasagna using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sausage Lasagna

1. Prepare 16 oz of gluten-free oven ready lasagna noodles.
2. You need 1 lb of Italian sausage, casings removed.
3. You need 1/2 tsp of onion powder.
4. Prepare 2 of garlic cloves, minced.
5. You need 32 oz of ricotta cheese.
6. Prepare 2 cups of shredded mozzarella cheese.
7. It's 1/4 cup of grated parmesan cheese.
8. You need 2 of Large eggs, lightly beaten.
9. You need 1 tbsp of dried basil.
10. It's 48 oz of pasta sauce.

Drain, lightly oil and set aside. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray. 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.

Sausage Lasagna step by step

1. Preheat oven to 350 degrees..
2. In a skillet over medium heat, cook sausage. Add onion powder & garlic towards the end of cooking. Once meat is done. Drain..
3. In large bowl, mix ricotta, mozzarella, parmesan, eggs, & basil until well blended..
4. Spread thin layer of sauce in bottom of 9 x 13 baking dish. Top with layer of noodles. Cover with layer of cheese mixture. Sprinkle with some sausage. Add layer of sauce. Repeat layering. End with a layer of sauce..
5. Cover with foil. Bake for 45 minutes. Uncover. Bake 15 minutes longer. Let stand 5 minutes..
6. Serve..
7. Notes: Can use noodles that are not oven ready. If so, cook them according to package directions. Drain. Rinse with cool water. Drain again. Then ready for layering. Also, you don't have to use gluten free noodles. Can use regular noodles with no other changes..

For the filling: Heat the oil in a large skillet over medium heat. Add the squash, zucchini, a sprinkle of salt and black pepper. This really is World's Best Lasagna! I also doubled the filling ingredients and made three layers instead of two. Lift the lasagna out of the appliance and uncover.

Share this post