Lasagna With Italian Sausage And Ricotta Recipes

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WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Calories448.2 calories
Carbohydrate36.5 g
Cholesterol81.8 mg
Fat21.3 g
Fiber4 g
Protein29.7 g
SaturatedFat9.9 g
Sodium1400.4 mg
Sugar8.6 g

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE



Three-Cheese Lasagna with Italian Sausage image

An easy three-Cheese Lasagna with Italian Sausage.

Provided by Amy Bond

Categories     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Mozzarella     Ricotta     Ground Beef     Sausage     Spinach     Winter     Potluck     Bon Appétit     Massachusetts     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8

Number Of Ingredients 21

SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

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.

EASY ITALIAN SAUSAGE LASAGNA



Easy Italian Sausage Lasagna image

This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

1 pound Bob Evans Italian Roll Sausage
1 jar pasta sauce (26 oz)
1 can tomato sauce (15 oz)
1 package oven ready lasagna noodles (8 oz)
1 container ricotta cheese (15 oz)
1 teaspoon Italian seasoning
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

SLOW-COOKER SAUSAGE LASAGNA



Slow-Cooker Sausage Lasagna image

On especially cold winter days, my family loves this with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage blend, which gives it a bit of a zing. -Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound ground mild Italian sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 carton (15 ounces) whole-milk ricotta cheese
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
9 uncooked lasagna noodles
4 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional
Calories 667 calories
Fat37g fat (17g saturated fat)
Cholesterol164mg cholesterol
Sodium1310mg sodium
Carbohydrate41g carbohydrate (14g sugars
Fiber4g fiber)
Protein42g protein.

Steps:

  • Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.

SAUSAGE LASAGNA



Sausage Lasagna image

The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 teaspoons dried basil
3/4 teaspoon pepper, divided
1/4 teaspoon salt
1 large egg, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1-1/2 cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
Calories 416 calories
Fat23g fat (11g saturated fat)
Cholesterol83mg cholesterol
Sodium978mg sodium
Carbohydrate29g carbohydrate (8g sugars
Fiber3g fiber)
Protein25g protein.

Steps:

  • Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

JOHNSONVILLE® ITALIAN SAUSAGE LASAGNA



Johnsonville® Italian Sausage Lasagna image

Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you've got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 1h20m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package Johnsonville® Italian Ground Sausage
12 lasagna noodles, cooked and drained
1 medium onion, chopped
2 garlic cloves, minced
4 cups marinara sauce
1 teaspoon dried oregano
2 (15 ounce) containers ricotta cheese
1 egg, beaten
½ cup grated Parmesan cheese, divided
2 cups fresh spinach, chopped
2 cups shredded mozzarella cheese
Calories889.3 calories
Carbohydrate70.5 g
Cholesterol158.6 mg
Fat43.1 g
Fiber6.6 g
Protein52.2 g
SaturatedFat19.7 g
Sodium1865.5 mg
Sugar18.2 g

Steps:

  • In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan and spinach.
  • In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce. Sprinkle with 1/2 cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Let stand for 10 minutes before cutting. Serve.

SAUSAGE, RICOTTA & MOZZARELLA LASAGNA



Sausage, Ricotta & Mozzarella Lasagna image

Here's the lasagna everyone's hoping you'll bring to the potluck or family reunion! It's a sausage lover's dream made with ricotta and mozzarella.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

1 large red pepper, chopped
1 onion, chopped
4 cloves garlic, minced
3/4 lb. each hot and sweet Italian sausage
1 jar (24 oz.) CLASSICO Traditional Sweet Basil Pasta Sauce
1/2 cup fat-free reduced-sodium beef broth
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
12 oven-ready lasagna noodles
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
Calories430
Fat27 g
SaturatedFat11 g
TransFat0 g
Cholesterol85 mg
Sodium880 mg
Carbohydrate0 g
Fiber2 g
Sugar0 g
Protein22 g

Steps:

  • Heat oven 375°F.
  • Cook peppers, onions and garlic in large nonstick skillet on medium heat 2 to 3 min. or until crisp-tender, stirring frequently.
  • Add crumbled sausage; cook 8 to 10 min. or until done, stirring frequently. Stir in pasta sauce and broth; simmer 10 min., stirring occasionally. Meanwhile, mix egg and ricotta until blended.
  • Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles, half the ricotta mixture and 1 cup mozzarella. Top with layers of 3 of the remaining noodles, half the remaining meat sauce and 3 of the remaining noodles. Cover with remaining ricotta mixture, noodles and meat sauce. Sprinkle with Parmesan and remaining mozzarella; cover.
  • Bake 35 min. or until heated through, uncovering for the last 15 min. Let stand 10 min. before cutting to serve.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA



Cheesy Baked Pasta With Sausage and Ricotta image

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Provided by Melissa Clark

Categories     easy, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

ITALIAN SAUSAGE LASAGNA



Italian Sausage Lasagna image

No need to buy frozen lasagna when you have this much-loved recipe on hand.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Calories465
Carbohydrate36 g
Cholesterol70 mg
Fiber3 g
Protein31 g
SaturatedFat11 g
ServingSize1 Serving
Sodium1120 mg

Steps:

  • In 10-inch skillet, cook sausage, onion and garlic 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 350°F. Cook and drain noodles as directed on package.
  • In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. 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; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

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