SPICY SAUSAGE LASAGNA
A spicy lasagna with both a creamy white sauce and a red sauce.
Provided by Food Network Kitchen
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
- Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
- Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
COMPANY LASAGNA
I love having this in the fridge when guests come over. It's so easy, I can focus on socializing, not stress about dinner. -Renee Vaughan, Galena, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened., Meanwhile, in a large bowl, combine 2 cups mozzarella cheese, cottage cheese, Parmesan cheese, eggs and parsley., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-1/4 cups meat mixture and 1 cup cheese mixture. Repeat 3 times. Top with remaining mozzarella cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 374 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 885mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 26g protein.
BREAKFAST LASAGNA
Make and share this Breakfast Lasagna recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
- In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
- Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
- To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
- Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.
SAUSAGE & GRITS LASAGNA
This Sausage & Grits Lasagna is a hearty casserole that will warm you right up. It's the perfect fall dinner your entire family will enjoy.
Time 1h25m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Bring 6 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Remove from heat and stir in parsley. Season with salt.
- Meanwhile, heat a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces, until browned and slightly crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate; reserve skillet.
- Return reserved skillet to medium heat. Add oil, onion, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic, fennel seeds, and red pepper flakes. Cook, until fragrant, 1 minute. Add wine and simmer until thickened, 3 to 5 minutes. Add tomatoes and cooked sausage to skillet; toss to combine.
- Spread half the grits (about 2 1/2 cups) in the bottom of a broiler-safe, 2 1/2-quart casserole dish. Top with sausage mixture and sprinkle with 1 cup cheese. Top with remaining grits and cheese. Bake until heated through, 12 to 15 minutes. Switch oven to broil. Broil, 6 inches from heat, until golden brown, 3 to 4 minutes. Serve topped with basil and a salad alongside.
SAUSAGE & GRITS LASAGNA
Steps:
- Preheat the oven to 425°F. Coat a 9x13, broiler-safe, deep baking dish with nonstick cooking spray.
- In a large pot, bring 12 cups of water to a boil. Slowly whisk in stoneground grits. Reduce the heat and allow to simmer, stirring often. Simmer for 20-25 minutes, until liquid has absorbed and the grits are tender. Remove from heat and stir in parsley.
- In a large skillet, over medium heat, thoroughly brown the sausage, for 6-8 minutes. Once cooked, remove sausage from the skillet and transfer it to a paper towel-lined plate.
- In the same skillet, add olive oil, onions, and bell peppers. Cook, stirring occasionally, until vegetables are tender, approximately 10 minutes. Stir in garlic, fennel, and red pepper flakes. Cook for 1 minute. Add wine and simmer until thickened, approximately 4-6 minutes. Add tomatoes and return cooked sausage to skillet, combine well with existing ingredients.
- Spread half the grits across the bottom of the baking dish. Evenly layer the sausage mixture on top of grits, and sprinkle with 1 cup of the grated provolone cheese. Top with remaining grits, and then layer with remaining provolone cheese.
- Bake until heated throughout, approximately 15 minutes. Switch oven to broil mode. Broil 6 inches from the heat source, until golden brown, approximately 4 minutes.
- Sprinkle with basil, and serve.
COMPANY LASAGNA
So yummy and a nice kick to it thanks to the hot Italian sausage. My extended family requests this whenever we get together for lasagna. It's a little pricey to make, but it's so good, an worth it. I got this from the back of Western Family lasagna noodles
Provided by fugaler
Categories Pork
Time 1h10m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 14
Steps:
- Cook lasagna according to package directions, drain.
- preheat oven to 375°F.
- In large pot (while noodles are cooking), cook sausage and beef ; drain.
- Add onion and garlic, cooking until onion is tender.
- Add next five ingredients and simmer 15 minutes.
- In small bowl, blend egg and Ricotta cheese.
- In bottom of 9×13 pan spread 1/3 of the sauce mixture. Then layer 1/3 lasagna, followed by 1/3 of the ricotta, 1/3 of the mozzarella and 1/3 of the parmesan.
- Repeat layering until ingredients are used up.
- Cover with foil and bake for 20 minutes.
- Uncover and bake 20 minutes longer.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 398.2, Fat 24, SaturatedFat 11, Cholesterol 81.6, Sodium 1017.7, Carbohydrate 21.9, Fiber 0.7, Sugar 6.3, Protein 24.1
LISA'S LASAGNA
This is an easy lasagna recipe that anyone can make!
Provided by Lisa B.
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 11
Steps:
- Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
- In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
- Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
- Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
- Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
Nutrition Facts : Calories 538 calories, Carbohydrate 36.5 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 14 g, Sodium 743.2 mg, Sugar 8.6 g
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