Get a taste of an Italian dish with a hearty filling. The seasoning helps flavor the meaty filling.
How To Make Sausage, Cheese and Basil Lasagna
Ingredients
For Sauce:
- 2 tbsp olive oil
- 1 lb Italian sausages, spicy, casings removed
- 1 cup onion, chopped
- 3 large garlic cloves, chopped
- 2 tsp dried oregano
- ¼ tsp red pepper, dried, crushed
- 28 oz tomatoes , canned, crushed, with added puree
- 14 ½ oz diced tomatoes, canned, with green pepper and onion, liquid reserved
For Filling:
- 1 ½ cup fresh basil leaves
- 15 oz ricotta cheese, part-skim, plus 1 cup
- 1 ½ cup mozzarella cheese, grated
- ¾ cup Parmesan cheese, grated
- 1 large egg
- ½ tsp salt
- ¼ tsp ground black pepper
- 12 lasagna noodles , no-boil, from 1 8 oz. package
- 3 cup mozzarella cheese, grated
- 1 cup Parmesan cheese, grated
- olive oil spray, nonstick
Instructions
To make the sauce:
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To make sauce, heat oil in heavy large pot over medium-high heat.
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Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil.
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Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes.
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Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper.
To make filling:
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To make filling, using on/off turns, chop fresh basil leaves finely in processor.
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Add ricotta, mozzarella, Parmesan, egg, 1/2 tsp. salt and 1/4 tsp. pepper. Using on/off turns, process filling until just blended and texture is still chunky.
To assemble:
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To assemble, preheat oven to 375 degrees. Spread 1 1/4 C. sauce in 13x9x2-inch glass baking dish.
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Arrange 3 noodles on sauce. Drop 1 1/2 C. filling over noodles, then spread evenly to cover. Sprinkle with 3/4 C. Mozzarella cheese and 1/4 C. Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles.
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Spoon remaining sauce on top of noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
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Bake lasagna 40 minutes.
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Carefully uncover. Increase oven temperature to 400 degrees. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes.
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Transfer to work surface; let stand 15 minutes before serving.
Nutrition
- Sugar: 9g
- :
- Calcium: 778mg
- Calories: 811kcal
- Carbohydrates: 47g
- Cholesterol: 158mg
- Fat: 50g
- Fiber: 4g
- Iron: 4mg
- Potassium: 804mg
- Protein: 45g
- Saturated Fat: 24g
- Sodium: 1499mg
- Vitamin A: 1378IU
- Vitamin C: 18mg
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