Arugula Pesto And Sausage Lasagna Recipes

ARUGULA PESTO AND SAUSAGE LASAGNA

Steps:

• Brown sausage in large skillet on medium-high heat; drain. Add onion and 3 of the garlic gloves, minced; cook 1 minute. Stir in tomatoes, wine, ¼ cup of the parsley, red pepper, 1 teaspoon of the salt and ½ teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in ½ cup of the romano cheese.
• Place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade; cover. Process until finely chopped. Add arugula and basil; process until smooth. Slowly add in oil in thin stream until blended. Add lemon juice and ¾ cup of the romano cheese. Set aside.
• Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
• Spread ¾ cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes. Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce and 2/3 cup of mozzarella cheese. Repeat layers 2 times. Top with remaining romano cheese.
• Cover and bake at 350 degrees for 50 minutes. Let stand 15 minutes before serving. Makes 2 13x9-inch lasagnas with 8 to 10 servings each.

ITALIAN SAUSAGE LASAGNA

Steps:

• Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.
• Heat oven to 350ºF. Cook and drain noodles as directed on package.
• Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
• Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

ITALIAN SAUSAGE LASAGNA

Steps:

• Cook sausage, onion, and garlic in 10" skillet over medium heat. Stir occasionally until no longer pink and drain.
• Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce.
• Break up tomatoes and heat to boiling, stirring occasionally.
• Reduce heat to low and simmer uncovered 45 minutes or until slightly thickened.
• Heat oven to 350 and cook and drain noodles as directed on package.
• Mix ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, remaining tablespoon parsley, and the oregano.
• Spread 1 cup of the sauce mixture in ungreased rectangular 13x9x2" baking dish.
• Top with 4 noodles and spread 1 cup of the cheese mixture over the noodles.
• Spread with 1 cup of the sauce mixture.
• Sprinkle with 2/3 cup of the mozzarella cheese.
• Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.
• Top with the remaining noodles and sauce mixture.
• Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
• Cover and bake 30 minutes.
• Uncover and bake about 15 minutes longer or until hot and bubbly.
• Let stand 15 minutes before cutting.

ITALIAN SAUSAGE LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• In a medium sauce pan cook the sausage until no longer pink. Add onion and garlic and continue cooking for another 4 minutes.
• Add marinara sauce to the sausage mixture and set aside.
• In a medium bowl, blend cottage or ricotta cheese, egg, ¼ cup of the cheese blend and the chopped spinach; set aside.
• Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• Top with 3 lasagna noodles. Spread ¼ of the cottage or ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup cheese blend. Repeat this process three more times starting with the noodles and finish with the remaining ¼ cup of cheese blend. Sprinkle with oregano on top.
• Bake uncovered at 350 degrees F for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.