3 Cheese Chicken Sausage Lasagna Recipes

THREE CHEESE AND SAUSAGE LASAGNA

Steps:

• Preheat the oven to 375 degrees. Lightly grease a 13x9" glass dish with cooking spray.
• Cook the lasagna noodles according to the package directions.
• In a large skillet, heat the oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sausage and cook, breaking it up, until browned.
• Sprinkle with the salt and black pepper. Add the spaghetti sauce and cream cheese. Stir until the cheese has melted into the sauce (will take awhile to blend).
• Spoon 3/4 cup of the meat sauce into the bottom of the prepared baking dish. Top with a single layer of noodles, 1 cup of the sauce, one-third of the mozzarella and 1/2 cup of the Parmesan. Repeat the layers two more times until all of the ingredients have been used, ending with remaining sauce, mozzarella and Parmesan.
• Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking until golden on top and bubbling (15-20 minutes).

THREE CHEESE CHICKEN LASAGNA

Steps:

• Bring a large pot of water to a boil. Add lasagna noodles, and 1 teaspoon salt. Cook until almost tender, according to package directions. Drain.
• Preheat oven to 350 degrees.
• Oil a lasagna baking dish.
• In a frying pan heat oil over medium heat. Add the chicken and cook until browned. Add the onion and red pepper and saute until softened, about two minutes. Stir in the garlic and cayenne pepper and cook for about 30 seconds. Add the chopped tomatoes and basil, stir well and bring to a simmer. Cook for about 5 minutes, adding the milk and chicken broth to maintain a thick soupy consistency. The amount will depend on how juicy the tomatoes are. Season with salt and pepper and remove from heat.
• In a bowl combine ricotta, Parmesan and egg and mix well. Stir in the parsley.
• Line the bottom of the baking dish with about 1/4 of the lasagna noodles. Spread with 1/3 of the ricotta mixture, sprinkle with 1/3 of the mozzarella, and then spoon on 1/4 of the sauce. Repeat the layering two more times, using up all the ricotta mixture and the mozzarella. Top with the remaining noodles and finally the remaining sauce. Sprinkle with ground up croutons.
• Cover and bake until heated through and the sauce is bubbling. About 45 minutes. Remove from oven and let stand for 10 minutes. Uncover and cut into squares to serve.

THREE-CHEESE SAUSAGE LASAGNA

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.

THE BEST-EVER HEALTHY LASAGNA RECIPE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the sausage and cook for about 3 minutes, until no longer pink. Add the onion, garlic, and red pepper flakes and continue cooking for about 5 minutes, until the onion is soft and translucent. Add the tomatoes and simmer for 15 minutes. Season with salt and pepper. Preheat the oven to 350°F. Combine the ricotta and milk in a mixing bowl. In a 9" x 9" baking pan, lay down a layer of 4 noodles. Cover with a quarter of the ricotta mixture and a quarter of the sausage mixture, then a few basil leaves and a quarter of the mozzarella. Repeat three times to create a four-layer lasagna. Cover with aluminum foil and bake for 25 minutes, until the cheese is melted and the pasta cooked through. Remove the foil and increase the temperature to 450°F. Continue baking for about 10 minutes, until the top of the lasagna is nicely browned.

SWEET SAUSAGE AND THREE CHEESE LASAGNA

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.

CHEESY CHICKEN LASAGNA

Steps:

• Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

THREE CHEESE-SAUSAGE LASAGNA

Steps:

• Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well. Stir in bell pepper, mushrooms and zucchini.
• In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box). Add sausage and vegetables; mix gently to combine.
• In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture; spread evenly to cover noodles.
• Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

THREE-CHEESE MEATBALL LASAGNE

Steps:

• Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
• Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
• Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
• Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
• Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
• Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.

CHEESY CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
• While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
• Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
• Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
• Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
• Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

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.

FREE-FORM SAUSAGE AND THREE CHEESE LASAGNA

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook lasagna noodles until almost tender, about 5 minutes, then drain. Pat noodles dry then transfer to bowl and toss with olive oil.
• In a medium skillet, heat 1 tbl of the olive oil. Add Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes.
• In a large skillet, heat the remaining 2 tbls of olive oil. Add the garlic and cook over low heat until golden, about 3 minutes.
• Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally.
• Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper.
• In a well-buttered, 9 x 13 inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage.
• Fold the overhanging lasagna noodles on top of the cheese and sausage.
• Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage sprinkling with a litle more Parmigiano-Reggiano cheese.
• Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
• Bake on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temp to 450 degrees and bake for about 7 minutes longer until the top is richly browned.
• Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat.
• Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
• Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, 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.
• Set aside and cool.
• Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
• Mix in spinach.
• Season to taste with salt and pepper.
• Mix in eggs.
• Preheat oven to 350°F
• Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
• Place 5 noodles over sauce, overlapping to fit.
• Spread half of the ricotta-spinach mixture evenly over noodles.
• Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
• Spoon 1½ 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 1½ cups sauce.
• Arrange remaining 5 noodles over sauce.
• Spread remaining sauce over noodles.
• Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
• Cover baking dish with aluminum foil.
• Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
• Let lasagna stand 15 minutes before serving.