Cast Iron Sausage Lasagna Atk Recipes

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CAST IRON SAUSAGE LASAGNA-ATK



Cast Iron Sausage Lasagna-ATK image

Make and share this Cast Iron Sausage Lasagna-ATK recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

3 (14 1/2 ounce) cans whole canned tomatoes (with juices)
2 tablespoons olive oil
1 onion, chopped fine
salt and pepper
3 -4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
12 ounces whole milk ricotta cheese (1 1/2 cups full fat)
1 large egg yolk
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
8 ounces mozzarella cheese, shredded (2 cups, full fat)
1/4 cup grated parmesan cheese (can sun Asiago or Romano)
12 no-boil lasagna noodles, broken in half
3 tablespoons chopped fresh basil

Steps:

  • Adjust oven rack to middle position and heat oven to 400 degrees. Pulse tomatoes and their juice in food processor until coarsely ground, about 10 pulses.
  • Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in processed tomatoes, bring to simmer, and cook until sauce is slightly thickened, about 10 minutes; transfer to bowl.
  • In separate bowl, combine ricotta, egg yolk, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Combine mozzarella and Parmesan in third bowl.
  • Spread 3/4 cup sauce over bottom of now-empty skillet. Shingle 7 noodle halves around edge of skillet and place 1 noodle half in center. Dollop one-third of ricotta mixture over noodles, then top with one-quarter of mozzarella mixture and one-third of remaining sauce (in that order). Repeat layering process twice, beginning with noodles and ending with sauce. Top with remaining mozzarella mixture.
  • Transfer skillet to oven and bake until cheese is golden brown and lasagna is bubbling around edges, 30 to 40 minutes. Let lasagna cool for 10 minutes, then sprinkle with fresh basil and serve.

Nutrition Facts : Calories 584.9, Fat 43.2, SaturatedFat 18.6, Cholesterol 136.4, Sodium 1560.8, Carbohydrate 16.7, Fiber 2.5, Sugar 7, Protein 33.3

SKILLET LASAGNA



Skillet Lasagna image

My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. -Lucinda Walker, Somerset, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds lean ground beef (90% lean)
1 small onion, chopped
1 medium green pepper, chopped
1 jar (24 ounces) spaghetti sauce with mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
6 lasagna noodles, cooked and rinsed
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Torn fresh basil leaves, optional

Steps:

  • In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.

Nutrition Facts : Calories 395 calories, Fat 18g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 842mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 31g protein.

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