SAUSAGE LASAGNA
Provided by Anne Burrell
Time 4h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Coat a large saucepot with the olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
- Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way.
- Make the lasagna: Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.
- Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook, stirring, until brown and crumbly. Remove from the pan and drain on paper towels.
- Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.
- In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.
- Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil.
- Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.
CLASSIC LASAGNA
Classic but elevated, this is the lasagna you'll want to make for big family dinners and special occasions.
Provided by Jennifer Segal
Categories Dinner
Time 2h15m
Yield 8
Number Of Ingredients 25
Steps:
- Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
- Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
- Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
- Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
- Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves and bring to a boil. Reduce the heat and simmer, covered, until the sauce is thickened, about 20 minutes.
- Meanwhile, transfer the sausage to a cutting board and chop into smaller pieces (big chunks don't work well in lasagna).
- Add the sausage back to the pan and continue simmering, covered, until the sausage is fully cooked and the flavors meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.
- Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined. Add the basil and pulse until finely chopped.
- Preheat the oven to 375°F.
- Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish. Arrange 3 noodles over the sauce. Dollop a third of the ricotta filling over the noodles, then spread evenly to cover. Sprinkle with ¾ cup of the mozzarella cheese. Repeat the layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and ¼ cup Parmigiano-Reggiano.
- Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for about 15 minutes before serving.
- Make-Ahead Instructions: The lasagna can be assembled and refrigerated up to 1 day ahead of time.
- Freezer-Friendly Instructions: The lasagna can be frozen for up to 3 months. If freezing it prior to baking, when you're ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. If the lasagna is already cooked, you can either put it in a freezer-safe container that just fits the leftover piece, or you can cut into individual pieces and wrap each one tightly in plastic wrap and then foil. Reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Facts : ServingSize 1 slice, Calories 776, Fat 45g, Carbohydrate 47g, Protein 46g, SaturatedFat 23g, Sugar 9g, Fiber 4g, Sodium 1812mg, Cholesterol 158mg
SAUSAGE LASAGNA
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
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.
Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
SOUTHWEST LASAGNA
Give an Italian pasta favorite new appeal with black beans, mild chiles, taco seasoning, and other south-of-the-border ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
- Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat; simmer 5 minutes or until thickened.
- In small bowl, mix ricotta cheese, chiles and eggs.
- Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
- To assemble lasagna, arrange 3 cooked noodles in bottom of baking dish. Spoon and spread 1/3 of ricotta mixture over noodles; top with 1/3 each of beef mixture and cheese. Repeat layers 2 more times, reserving last 1/3 of cheese.
- Place baking dish on middle oven rack; bake 25 minutes. Sprinkle with reserved cheese; bake 15 to 25 minutes longer or until lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving. Cut into squares.
Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g
SIMPLE SAUSAGE LASAGNA
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in pasta sauce and water. Simmer, uncovered, 10 minutes. Meanwhile, combine next 8 ingredients. , Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice. , Bake, covered, 45 minutes. Uncover; bake until a thermometer reads 160°, about 10 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1245mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein.
SOUTHWESTERN LASAGNA
I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 23g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 970mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
SAUSAGE LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
- 2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
- 3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
- 4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
- 5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Nutrition Facts : Calories 350, Fat 12.5 grams, SaturatedFat 5 grams, Cholesterol 36 milligrams, Sodium 848 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 29 grams
EASY ITALIAN SAUSAGE LASAGNA
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
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.
SOUTHWEST CHICKEN LASAGNA
Make and share this Southwest Chicken Lasagna recipe from Food.com.
Provided by Georgia Sawhook
Categories Chicken Breast
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make lasagne noodles as directed and drain and set aside.
- Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper.
- Set aside.
- To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.
- then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender.
- Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos.
- Bring to a boil, then reduce the heat.
- Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.
- Put on low and and cover and the chicken to it.
- stir and allow the flavors to come together.
- Do this for about another 15- 20 minutes.
- Turn off heat and let sit.
- Lightly spray a 13 x 9 baking or cake pan.
- To assemble the lasagna, place a little of the sauce on the bottom to coat the pan.
- Then place about 4 or 5 lasagne noodles down first.
- Then spread half of the cottage cheese mixture over the noodles.
- Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately.
- Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce.
- then more cheese.
- Leave just enough sauce and cheese to cover the third and final layer of noodles.
- So you put the remaining noodles on top with a coating of sauce and remainder of cheese.
- Then you place the thin slices of red, yellow, or green pepper for garnish.
- Bake about 50 minutes or until bubbly.
- Let stand 10- 15 minutes before cutting and serving.
- The oven should be preheated to 350 degrees.
- Enjoy!
Nutrition Facts : Calories 713.1, Fat 29.6, SaturatedFat 14.7, Cholesterol 164.2, Sodium 1581, Carbohydrate 61.1, Fiber 5.2, Sugar 8.9, Protein 50.5
SOUTHWEST SAUSAGE BAKE
Great to serve for weekend guests because you can get it ready in advance and have coffee or maybe a bloody mary with your guests while your breakfast cooks. Great served with sour cream and home made salsa.
Provided by Playtoday123
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h10m
Yield 12
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
- Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
- Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
- Remove dish from refrigerator and let warm at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 22.9 g, Cholesterol 154.6 mg, Fat 22 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 8.8 g, Sodium 1418.8 mg, Sugar 3.5 g
SOUTHWEST LASAGNA ROLLS
"We love this south-of-the-border lasagna," Trisha Kruse writes from Eagle, Idaho. "The cheesy dish comes together fast with a carton of vegetarian chili, and makes a great entree served with a green salad and baked tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 648mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
SOUTHWEST SAUSAGE LASAGNA
Try a new twist on lasagna with this mildly spiced version made with enchilada sauce and corn tortillas instead of the usual lasagna noodles. Plus, it takes about half the time.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Crumble and cook sausage in medium skillet until brown.
- Pour 1/2 can enchilada sauce into greased 9 x 13 inch baking dish. Lay 6 tortillas to cover bottom of pan. Cover with 1/2 can of sauce. Top with 1/2 of sausage and all of green chilies. Spread sour cream on top. Sprinkle with 1/3 of cheese. Add another layer of 6 enchiladas. Top with 1/2 can of sauce, rest of sausage and 1/3 of cheese. Top with remaining 6 tortillas, sauce and cheese.
- Cover with foil. Bake 20 minutes. Uncover and bake an additional 5 minutes until cheese is lightly browned.
Nutrition Facts : Calories 838.3 calories, Carbohydrate 46.1 g, Cholesterol 130.5 mg, Fat 56.7 g, Fiber 6.1 g, Protein 39.1 g, SaturatedFat 30.8 g, Sodium 1791 mg, Sugar 1.9 g
More about "southwest sausage lasagna recipes"
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
WE TRIED 4 FAMOUS LASAGNA RECIPES - HERE'S THE BEST
From thekitchn.com
SOUTHWESTERN LASAGNA CASSEROLE - CRAZY FOR CRUST
From crazyforcrust.com
THE BEST CLASSIC LASAGNA - THE WHOLESOME DISH
From thewholesomedish.com
MARY BERRY'S EXPRESS LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
EASY SAUSAGE LASAGNA FOR TWO - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
OUR 15 BEST LASAGNA RECIPES OF ALL TIME
From allrecipes.com
BEST SOUTHWEST SAUSAGE AND VEGGIE LASAGNA RECIPES
From alicerecipes.com
HOMEMADE SPAGHETTI SAUCE RECIPE
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love