Sausage Potato Lasagna Recipes

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SAUSAGE POTATO LASAGNA



Sausage Potato Lasagna image

Make and share this Sausage Potato Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb bulk Italian sausage
2 cups sliced fresh mushrooms
4 medium potatoes, peeled and thinly sliced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 egg, beaten
1 medium onion, chopped
3 -4 garlic cloves, minced
2 tablespoons all-purpose flour
salt and pepper
1/8 teaspoon nutmeg (optional)
1 1/2 cups milk
2 cups shredded mozzarella cheese, divided

Steps:

  • In a large skillet, cook sausage and mushrooms over medium heat until meat is browned; drain and set aside.
  • Place potatoes in a saucepan; cover with water.
  • Bring to a boil.
  • Reduce heat; cover and cook for 5 minutes or until crisp-tender; drain and set aside.
  • In a bowl, combine the spinach, cottage cheese, Parmesan and egg; set aside.
  • In a saucepan, sauté onion and garlic in butter until tender.
  • Stir in flour, salt, pepper and the optional nutmeg until blended.
  • Gradually add milk.
  • Bring to a boil; cook and stir for 2 minutes.
  • Remove from heat.
  • Layer half the potatoes in a greased 11x7 inch casserole dish.
  • Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella cheese.
  • Layer with remaining potatoes, spinach, sausage, and white sauce.
  • Cover and bake at 350°F for 30-35 minutes or until potatoes are tender.
  • Sprinkle with the remaining mozzarella.
  • Bake, uncovered, 5 minutes more or until cheese is melted.
  • Let stand 15 minutes before cutting.

Nutrition Facts : Calories 494.2, Fat 30.2, SaturatedFat 13.1, Cholesterol 107.1, Sodium 894.9, Carbohydrate 28.5, Fiber 3.9, Sugar 3.4, Protein 27.8

SAUSAGE POTATO LASAGNA



Sausage Potato Lasagna image

I decided to pair up two of my favorites - lasagna and potatoes - in this scrumptious dish. Sliced potatoes take the place of noodles, and the comforting blend of flavors is sure to please anyone with a hearty appetite. -Melissa Pokorny, Abbotsford, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 16

1/2 pound bulk Italian sausage
2 cups sliced fresh mushrooms
4 medium potatoes, peeled and thinly sliced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1-1/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, beaten
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
1/4 teaspoon ground nutmeg
1-1/2 cups whole milk
1 cup shredded part-skim mozzarella cheese, divided
Additional nutmeg, optional

Steps:

  • In a skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain and set aside. , Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until crisp-tender. Drain and set aside. , In a bowl, combine the spinach, ricotta, Parmesan and egg; set aside. In a saucepan, saute onion and garlic in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. , Layer half of the potatoes in a greased 11x7-in. baking dish. Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella. Layer with the remaining potatoes, spinach mixture, sausage mixture and white sauce. , Cover and bake at 350° for 30-35 minutes or until potatoes are tender. Sprinkle with the remaining mozzarella. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 315 calories, Fat 16g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 391mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 3g fiber), Protein 18g protein.

SAUSAGE MEATBALL LASAGNA



Sausage Meatball Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 1/2 pounds sweet Italian sausage, casings removed
1/4 cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
4 ounces sliced soppressata, chopped
1 white onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 large cloves garlic, chopped
3 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup dry red wine
3 cups tomato puree (from a 28-ounce can)
1 15-ounce container whole-milk ricotta cheese
3 large eggs
1 cup grated parmesan cheese (about 4 ounces)
18 no-boil lasagna noodles (from two 9-ounce packages)
Unsalted butter, for the baking dish
4 cups grated part-skim mozzarella cheese (about 1 pound)
1/2 cup grated pecorino romano cheese (about 2 ounces)

Steps:

  • Make the meatballs: Mix the sausage and parsley in a bowl with your hands until combined. Dampen your hands and form the meat into 3/4-inch balls (you should have about 40). Heat the olive oil in a large pot over high heat. Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes. Transfer to a plate using a slotted spoon.
  • Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes. Add the tomato paste and basil and cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water. Reduce the heat to medium low and return the meatballs to the pot. Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.
  • Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium bowl. Fill a large bowl with hot water. Working in batches, soak the noodles until just pliable, about 5 minutes. Lay out on a clean kitchen towel and pat dry.
  • Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish. Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly. Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce. Sprinkle with half each of the mozzarella and pecorino. Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top with the remaining 6 noodles and cover with the remaining sauce.
  • Tightly cover the dish with foil and bake until bubbly, about 30 minutes. Uncover and bake until browned, about 15 more minutes. Let stand 20 minutes before serving.

PASTA AND POTATO PIEROGI LASAGNA



Pasta and Potato Pierogi Lasagna image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 18

4 large russet potatoes, peeled and cut into 2-inch pieces
1 1/2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound ground beef
10 ounces hot Italian sausage (about 3 links), casings removed
3 cups shredded cabbage
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, heated
Kosher salt and freshly ground black pepper
3 cups shredded sharp Cheddar
Nonstick cooking spray, for the baking dish
12 sheets no-boil lasagna noodles
2 to 3 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • For the potatoes: Bring a pot of water with the cubed potatoes to a boil and boil until tender, 15 to 20 minutes. Drain. Heat the milk and butter in a pot, then add it to the cooked potatoes and mash until smooth. Mix in the salt and pepper. Set aside.
  • For the meat and cabbage: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the beef and sausage and cook, stirring and breaking it up with a wooden spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and set aside. Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes, then add the meat back in and stir. Set aside.
  • Preheat the oven to 375 degrees F.
  • For the cheese sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles a bit but does not brown, 2 to 3 minutes. Whisk in the hot milk, continuing to stir as the sauce thickens, and bring it to a boil. Add 1 teaspoon each salt and pepper, then lower the heat and add the Cheddar. Cook until a smooth sauce is obtained. Add additional salt and pepper if needed.
  • For the assembly: Spray a 9-by-13-inch baking dish with some cooking spray. Spoon a thin layer of the cheese sauce on the bottom of the dish, then place 4 of the noodles on the sauce. Top with a third of the meat-cabbage mixture, a third of the potatoes and a third of the cheese sauce. Layer in another 4 noodles, another third of the meat-cabbage mixture, potatoes and cheese sauce and sprinkle in half of the Parmesan. Repeat the layers one more time, then top the final layer with the remaining Parmesan. Bake until golden, 30 to 45 minutes. Sprinkle with chopped parsley and serve.

SAUSAGE & MUSHROOM LASAGNE



Sausage & mushroom lasagne image

Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish

Provided by Good Food team

Categories     Main course

Time 45m

Number Of Ingredients 11

½ tbsp olive oil
2 good-quality pork sausages , meat squeezed from the skins and cut into chunks
1 garlic clove , crushed
140g chestnut mushroom , sliced
1 thyme sprig , leaves removed
½ tbsp sundried tomato paste
10 cherry tomatoes
2 tbsp crème fraîche
½ tsp Dijon mustard
25g mature cheddar , grated
3 lasagne sheets

Steps:

  • Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
  • Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
  • Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
  • Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
  • To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.

Nutrition Facts : Calories 751 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium

ONE-POT SAUSAGE LASAGNA



One-Pot Sausage Lasagna image

Lasagna has never been easier! This quick riff on the classic pasta bake starts in your Dutch oven -- and stays there -- for a meaty, cheesy delight you'll want to make again and again.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons butter
1 lb bulk mild Italian sausage
1 cup diced red onion
1 teaspoon salt
1/2 teaspoon ground black pepper
4 oz no-boil lasagna noodles, broken in 3 pieces (from 8-oz package)
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Heat oven to 425°F. In medium bowl, mix ricotta and mozzarella cheeses; set aside.
  • Place pasta sauce in large bowl; set aside. In 5-quart ovenproof Dutch oven, melt butter over medium-high heat. Cook sausage, onion, salt and pepper in butter 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Stir sausage mixture into sauce in bowl.
  • Spread 2 cups sauce mixture in bottom of same Dutch oven. Top with one-third of the lasagna noodles. Top with half of the ricotta mixture. Pour 1 cup of the reserved sauce mixture over ricotta mixture. Top with another one-third of the lasagna noodles. Top with remaining ricotta mixture. Top with remaining lasagna noodles, then top with remaining sauce mixture. Top with Parmesan cheese.
  • Cover; bake 15 minutes. Remove cover; bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges. Top with basil.

Nutrition Facts : Calories 480, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 8 g, TransFat 1/2 g

TOMATO-SAUSAGE LASAGNA



Tomato-Sausage Lasagna image

A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Number Of Ingredients 11

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)

Steps:

  • Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
  • Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
  • Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
  • Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

CREAMY POTATO LASAGNA



Creamy Potato Lasagna image

For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.

Provided by homemaker

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 8

Number Of Ingredients 9

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
  • In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
  • Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 38.8 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 5.5 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 773 mg, Sugar 3.6 g

POTATO LASAGNA



Potato Lasagna image

This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!

Provided by PIKKLE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 11

10 small red potatoes, thinly sliced
10 baby carrots, sliced
1 large green bell pepper, chopped
½ Vidalia onion, chopped
3 cloves garlic, chopped
2 cups baby spinach leaves
¼ cup shredded smoked Gouda cheese
1 ½ cups shredded mozzarella cheese
½ cup shredded sharp Cheddar cheese
salt and pepper to taste
1 (14 ounce) jar vodka marinara sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
  • Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
  • Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

Nutrition Facts : Calories 641.8 calories, Carbohydrate 99.4 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 11.3 g, Protein 25.8 g, SaturatedFat 9.4 g, Sodium 861.6 mg, Sugar 16.4 g

POTATO LASAGNA RECIPE BY TASTY



Potato Lasagna Recipe by Tasty image

Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8 slices ham
7 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup fresh parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

Steps:

  • Slice the peeled potatoes into ¼ inch (½ cm) slices.
  • Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
  • Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  • Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  • Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  • Preheat oven to 350°F (180°C).
  • Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  • Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  • In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  • Bake for about 40 minutes, until the cheese is a deep golden brown.
  • Cool slightly, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams

POTATO LASAGNA



Potato Lasagna image

Make and share this Potato Lasagna recipe from Food.com.

Provided by Tonkcats

Categories     Potato

Yield 1 serving(s)

Number Of Ingredients 5

1 box potato, mashed (8 to 12 servings)
1 1/2 cups butter (margarine)
12 ounces sharp cheddar cheese
1 box lasagna noodle
5 onions

Steps:

  • Make lasagna first. Boil for 8 minutes (slightly hard); rinse with cold water, drain and let sit. Make mashed potatoes; saute 5 onions and 1 to 21 1/2 cups margarine on low heat until onions are soft. Grat e Cheddar cheese and add to potatoes; add onions and butter mixture. (Leave a little out to spread on top when through layering.) In 9 x 13-inch pan, layer butter on bottom of pan, then lasagna noodles, then potato mixture. After 3 layers (lasagna on top), spread remaining butter and onions on top.
  • Cover with foil and bake at 350 degrees for about 30 to 40 minutes.
  • Note: The layers of the potato mix should not be more than 1/2-inch deep.

Nutrition Facts : Calories 4043.4, Fat 389.4, SaturatedFat 246.8, Cholesterol 1089.3, Sodium 4090.4, Carbohydrate 60.2, Fiber 7.7, Sugar 25.5, Protein 92.7

POTATO LASAGNA



Potato Lasagna image

Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 and 1. -Mara Beaumont, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8-10 servings.

Number Of Ingredients 15

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
7 medium potatoes, sliced 1/4 inch thick
1 pound bulk Italian sausage
1 large onion, chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/4 cup seasoned bread crumbs
Dash cayenne pepper
Additional salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts :

ITALIAN SAUSAGE LASAGNA (COOKING FOR 2)



Italian Sausage Lasagna (Cooking for 2) image

Perfect for when you don't want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

1 cup shredded mozzarella cheese (4 oz)
1 cup whole-milk ricotta cheese (from 15-oz container)
2 tablespoons butter
1/2 lb bulk mild Italian sausage
1/2 cup diced red onion
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Muir Glen™ organic tomato basil pasta sauce (from 26-oz jar)
4 no-boil lasagna noodles (from 8-oz package)
1/4 cup shredded Parmesan cheese
2 tablespoons thinly sliced fresh basil leaves, if desired

Steps:

  • Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
  • Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
  • Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.

Nutrition Facts : Calories 550, Carbohydrate 32 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 8 g, TransFat 1 g

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From ricardocuisine.com


THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
2019-12-22 In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated. Preheat oven to 375 degrees and spray a 9x13 inch pan with non stick spray and set aside. To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce.
From therecipecritic.com


SWEET POTATO LASAGNA RECIPE - LOVE AND LEMONS
Preheat the oven to 375°F. In a medium bowl, mix together the ricotta, feta, garlic, basil, sage, red pepper flakes and a few generous pinches of salt and pepper. Lightly grease an 8x8 or similar size baking pan with olive oil.
From loveandlemons.com


POTATO & SAUSAGE LASAGNA — THE HEALTHY DIARY NUTRITION
2020-10-14 1 cup (140g approx) frozen peas. 90g reduced-fat tasty cheese. Spices to taste: I used garlic and onion powder, cumin, salt and pepper. Method: Preheat oven at 180°C/350°F. Season the potatoes slices with salt and pepper, tossing them to make sure they’re coated evenly. Pre-heat a non-stick pan, spray a dash of avocado oil and cook the ...
From thehealthydiary.co


SAUSAGE POTATO LASAGNA
Ingredients. 1/2 pound bulk Italian sausage; 2 cups sliced fresh mushrooms; 4 medium potatoes, peeled and thinly sliced; 1 package (10 ounces) frozen chopped spinach, thawed and well drained
From crecipe.com


BEST LASAGNA RECIPE | LASAGNA | POTATO AND SAUSAGE LASAGNA
2015-02-06 Here is a German-style lasagna recipe with thick potato slices layered with spinach, three cheeses, sausage and a creamy sauce. It is the ultimate delight for the taste buds. It is a bit time-consuming to make, just like Italian lasagna. But you can make it ahead of time which makes it a simple meal when it comes down to last-minute dinners ...
From azurestandard.com


10 BEST MASHED POTATO LASAGNA RECIPES | YUMMLY
2022-05-14 Dijon mustard, beef broth, medium yellow onion, flour, salt, garlic sausage and 11 more Polish Kielbasa Cabbage Skillet Johnsonville Sausage Johnsonville Polish Kielbasa, carrot, mashed potatoes, onion and 5 more
From yummly.com


POLIDORI SAUSAGE AND POTATO LASAGNA
2021-01-26 For sauce, in a medium saucepan cook onion and garlic in hot margarine or butter until onion is tender but not brown. Stir in flour and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Layer half of the potatoes in a greased 2-quart rectangular baking dish. Top with half of the spinach filling.
From polidorisausage.com


HOT STYLE SAUSAGE LASAGNA RECIPE | MYRECIPES
Close this dialog window. Review this recipe. Hot Style Sausage Lasagna. Rate this recipe. Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it. What did you think about this recipe?
From myrecipes.com


ITALIAN SAUSAGE SKILLET LASAGNA - THE SEASONED SKILLET
Preheat oven to 400°F (200°C). Then stir in half the mozzarella and half the parmigiano-reggiano cheese into the meat sauce and reserve the remaining. Add in baby spinach leaves and stir gently until wilted. Add cooked lasagna noodles to the meat sauce, and gently nestle the sheets in between the sauce.
From seasonedskilletblog.com


SAUSAGE POTATO WHOLE30 BREAKFAST LASAGNA - PALEO GLUTEN FREE
Instructions. Preheat oven to 350F. Lightly grease the bottom of a 8" by 5" casserole dish with olive oil (about 1 teaspoon). Mix all ingredients for sausage together in a skillet and cook over medium heat for 8-10 minutes until cooked through (undercook slightly so …
From paleoglutenfree.com


ROASTED SAUSAGE AND POTATOES - SPEND WITH PENNIES
2021-01-22 Combine the dressing ingredients in a small bowl. Toss potatoes with 1 tablespoon of the dressing mix. Bake 20 minutes. Meanwhile, toss remaining ingredients with the remaining dressing. Add to the pan and mix well. Increase heat to 450°F and roast an additional 15 to 20 or until vegetables are tender.
From spendwithpennies.com


10 BEST SAUSAGE POTATOES PASTA RECIPES | YUMMLY
2022-05-10 turkey Italian sausage, salt, kale leaves, milk, potatoes, low sodium chicken broth and 3 more Madrid-style Cookoff El invitado de invierno chicken, marrow bones, salt, pancetta, potatoes, chorizo sausages and 11 more
From yummly.com


CULINARY IN THE DESERT: SAUSAGE AND POTATO LASAGNA... - BLOGGER
2009-03-09 To ensure the potatoes cook in the proper amount of time ala lasagna style, the slices are dropped in a pot of boiling salted water for just a few minutes to begin the process. As I waited for those get going, I had another skillet busy …
From desertculinary.blogspot.com


ITALIAN SAUSAGE LASAGNA RECIPE | MYRECIPES
Step 1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside. Advertisement. Step 2. In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink. Step 3.
From myrecipes.com


BAKED SAUSAGE AND POTATOES - ITALIAN RECIPES BY GIALLOZAFFERANO
First peel the potatoes, then cut into slices 1 and then into cubes, making sure they’re all the same size (2-3). Transfer them to a baking sheet 4 and season with salt, pepper, oil 5, and oregano 6. Mix the potatoes to ensure they’re uniformly seasoned. Now cut the sausages into pieces about 2-3 inches (6-7 cm) long 7 and arrange them on ...
From giallozafferano.com


SWEET POTATO LASAGNA WITH APPLE, SAUSAGE AND CRISPY KALE
Line the bottom with slices of sweet potato. Top sweet potato slices with ½ the ricotta mixture and spread evenly using a rubber spatula. Using 1⁄2 of the apple slices, top ricotta mixture with an even layer. Spread ½ of sausage mixture over top and sprinkle with 1⁄2 of grated parmesan. Repeat each layer one more time.
From canolaeatwell.com


WHOLE30 LASAGNA WITH MARINARA & ITALIAN SAUSAGE
Preheat oven to 375°F. Lightly oil a 9"x9" baking dish, or four small oven-safe baking dishes. Set aside. In a large skillet, brown the ground sausage draining off any excess liquids and fat. Add the marinara sauce, stir well to combine. Peel the potatoes, if desired. Use a food processor with slicing blade attachment, or carefully use a ...
From thenourishinghome.com


QUICK GLUTEN-FREE POTATO LASAGNA – DELICIOUS!
Place 1/3 of the potatoes in the bottom of the dish, forming a solid layer with no gaps. Step 5. Drop 1/2 the ricotta mixture in spoonfuls over the top and spread out just a little. Step 6. Sprinkle with 1/3 of the mozzarella and 1/2 the sausage mixture. Step 7. Add 1/2 cup more sauce then repeat potato, cheese and meat layers. Step 8
From delicious-usa.com


{BEST} CLASSIC LASAGNA WITH SAUSAGE, MARINARA AND CHEESE - A …
2022-02-11 Instructions. Preheat the oven to 375 degrees. Heat olive oil in a large skillet set over medium-high heat until shimmering. Add the sausage and cook until no pink remains, using the spoon to break the sausage up into small pieces as it cooks.
From alittleandalot.com


SWEET POTATO LASAGNA RECIPE (GLUTEN-FREE!) | KITCHN
2021-09-04 Add 3 tablespoons tomato paste and cook until slightly darkened in color, 1 to 2 minutes. Add 1 tablespoon of the oregano, 1 cup dry red wine, 1/4 cup Worcestershire sauce, 1 1/2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes, if using.
From thekitchn.com


SAUSAGE AND SWEET POTATO ZUCCHINI LASAGNA RECIPE - PINCH OF YUM
2014-08-06 Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Layer the zucchini noodles, sauce, sausage, chopped cilantro and green onions, and cheese; repeat layers three times. End with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with greased foil so the cheese won’t stick and ...
From pinchofyum.com


SHEET PAN ITALIAN SAUSAGE AND POTATOES BAKE - BELLE OF THE KITCHEN
2018-09-21 Line a large sheet pan with parchment paper or foil and set aside. In a large bowl, mix together the sausage, potatoes, green beans, olive oil, Italian dressing mix, and salt and pepper. Spread evenly onto the prepared baking sheet and bake in the preheated oven for 30-35 minutes, stirring ingredients once or twice during cooking.
From belleofthekitchen.com


TOMATO-SAUSAGE LASAGNA RECIPE - RECIPES.NET
2022-03-25 Season with salt and pepper. Preheat oven to 350 degrees F. Drain noodles, transfer to a baking sheet, then dry the dish with paper towels. Spoon 1 cup of sauce at the bottom of the dish. Fit 4 noodles in the dish, crosswise if using short noodles, lengthwise if using long, overlapping slightly. Cover with 2 cups of sauce, 2 cups of mozzarella ...
From recipes.net


EASY ONE POT SKILLET SAUSAGE LASAGNA (RECIPE VIDEO)
2020-10-05 Bring to a boil allowing red wine to cook down and reduce. Add in brown sugar and stir. Add in broken lasagna noodles and stir well until noodles are emerged and covered in sauce. Cover and simmer for 20 minutes until lasagna noodles are cooked through. In a medium sized bowl, combine ricotta, asiago and romano cheese.
From seasonedtotasteblog.com


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