THREE-CHEESE SAUSAGE LASAGNA
Here's a nice alternative to traditional lasagna, and it's so easy to prepare! It has a simple white sauce and lots of savory Italian sausage. -Lesley Cormier Pepperell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 756mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
SPINACH AND SAUSAGE LASAGNA
Dig into rich layers of home-style lasagna featuring plenty of Italian sausage and gooey cheeses. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! -Kathy Morrow, Hubbard, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.
Nutrition Facts : Calories 456 calories, Fat 26g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 1101mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein.
SWEET SAUSAGE AND THREE CHEESE LASAGNA
Provided by Aida Mollenkamp
Categories main-dish
Time 2h
Yield 12 to 15 servings/10 cups sauce
Number Of Ingredients 15
Steps:
- For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
- For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
- Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
- Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
LASAGNA WITH SPINACH AND THREE CHEESES
Steps:
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 350°F. Coat a 13 × 9 × 3-inch lasagna pan with nonstick spray.
- Crumble the ground beef and the sausage meat into a large skillet, add the mushrooms, onion, and garlic, and cook over medium-high heat, stirring occasionally, until the meat is no longer pink. Drain off any fat. Add the tomato paste, 1 1/2 cups water, the tomatoes and their liquid, basil, oregano, salt, and red pepper flakes; mix well.
- Spoon about 1 cup of the sauce into the bottom of the baking pan. Top with one-third of the noodles. Spoon 1 cup of sauce over the noodles. Mix the spinach, ricotta, eggs, and half of the mozzarella together and spread one-third of the mixture over the sauce layer.
- Top with half of the remaining noodles. Repeat layering sauce, the spinach mixture, and noodles, ending with the sauce, and spreading it completely over the pasta; sprinkle the top with the remaining mozzarella and Parmesan. Cover the pan with foil and bake on the center rack of the oven for 45 to 55 minutes or until the pasta is tender and the edges are bubbly. Remove the foil and bake for 5 more minutes or until the top is lightly browned. Let it stand for 15 minutes before serving.
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
BEEF AND SPINACH LASAGNA
Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.
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