The time of year is calling for cooler nights and this sausage lasagna is very appetizing. Such a creative dish lasagna can be made with any protein you like such a turkey sausage, ground beef, layers of grilled vegetables or fresh spinach. As long as you have abundant tomato sauce to soften the pre cooked noodles and plenty of cheese you can’t go wrong. I often make this ahead and cook it right before serving. Leftovers can be wrapped in squares and frozen for a future dinner or lunch.
2 Tb. olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cans plum tomatoes, 28 oz. with their juices, chopped
6 large basil leaves, torn up
1 1/2 pounds spicy Italian sausage, casings removed
1 1/2 cups ricotta cheese
2 Tb. olive oil
1 large egg
1 cup grated parmesan cheese
9 pre-cooked lasagna noodles
3 cups mozzarella, shredded
- Heat the oil in a medium saucepan over med-hi heat. Add the onion and garlic and sauté for about 5 minutes. Add the tomatoes and simmer over low heat until slightly thickened, about 20 minutes. Add basil, salt and pepper and taste for seasoning. Set aside.
- Heat a medium skillet over medium high heat and cook the sausage until golden brown, drain on a paper towel lined plate.
- Combine the ricotta, olive oil, salt and pepper, egg, parmesan and half the mozzarella cheese in a medium bowl.
- Heat the oven to 375. Ladle a third of the sauce into the bottom of an 13 inch oblong baking dish. Add three of the lasagna noodles then half the sausage and half the ricotta filling. Repeat with another third of the sauce, sausage, ricotta and ending with another layer of noodles. Spoon the remaining sauce on top and cover with foil. Bake for 30 minutes.
- Remove the foil, sprinkle the remaining cheese over the top and bake another 20 minutes until golden and bubbly.
- Remove and allow to rest for about 15 minutes before serving.