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Sausage, Cheese and Basil Lasagna

Sausage, Cheese and Basil Lasagna

Ingredients

Sauce

  • 1 pound spicy Italian sausages, casings removed
  • 3 large garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1/4 teaspoon dried crushed red pepper
  • 1 28-ounce can crushed tomatoes with added puree
  • 1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
  • 1 1/2 cups (packed) fresh basil leaves
  • 1 15-ounce container plus 1 cup part-skim ricotta cheese
  • 1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
  • 3/4 cup grated Parmesan cheese (about 2 ounces)
  • 1/4 teaspoon ground black pepper

Assembly

  • 12 no-boil lasagna noodles from one 8-ounce package
  • 3 cups (packed) grated mozzarella cheese (about 12 ounces)
  • 1 cup grated Parmesan cheese (about 3 ounces)

Recipe Preparation

Sauce

  • Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled.

Filling

  • Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.

Assembly

  • Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.

  • Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.

Recipe by Selma Brown Morrow, Reena Singh,Reviews SectionMy family is Italian and this recipe is a staple in my home. It never disappoints and is the ultimate comfort food. My mom found this recipe on epicurious probably 15 years ago and we've made it ever since. Its great as is, but also a great base recipe if you want to make a variation of it.AnonymousJupiter Florida07/14/20

Sweet & Spicy Italian Sausage Lasagna

This Italian sausage lasagna is my family’s recipe and it is fit for all lasagna lovers! Thin pasta noodles layered with rich marinara, sweet & spicy Italian sausage, and three Italian cheeses. You’ll find this recipe full of irresistible flavor and lots of fresh herbs!

This sweet & spicy sausage lasagna is quite the show-stopper. It is rich in flavor, very easy to prepare, and a true crowd-pleaser!

Each layer of this recipe has a little bit of spiciness and sweetness, three Italian cheeses, and lots of fresh basil for freshness.

I have lots of fond memories growing up of helping my mom layer lasagna or being the “sauce stirrer” as it simmered throughout the day for the lasagna. They are irreplaceable memories that really gave me the love for Italian food I have today.

I am so happy that my mom and I were able to develop this recipe together. It is absolutely DELICIOUS and uses my favorite sausage from Brooklyn Pork Store. Their meats are outrageously good and I have my aunt Valerie to thank for introducing me to their incredible products!


Directions

Adjust oven rack to lower-middle position and preheat oven to 300°F. Season ribs with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over high heat until shimmering. Add ribs and cook without moving until well browned, 8 to 10 minutes. Flip and cook until second side is well browned, 5 to 7 minutes longer. Transfer to a plate and set aside.

Add onions to now-empty dutch oven and cook, scraping up any browned bits, and stirring frequently until just beginning to brown, about 6 minutes. Add 8 cloves garlic and continue cooking until onions and garlic are lightly browned, about 3 minutes longer. Add pepper flakes and oregano and cook, stirring, for 30 seconds. Add wine and cook until nearly completely reduced, about 5 minutes.

Add tomatoes, Parmesan rind, and 3/4 of basil. Return ribs to pot and bring to a simmer. Cover with lid slightly ajar and place in the oven. Cook, stirring occasionally, until the rib bones can be easily pulled from the meat, about 3 hours. Add sausages and continue cooking for 30 minutes. Remove pot from oven and increase oven temperature to 375°F.

Transfer ribs to a bowl, discard bones, and let stand until cool enough to handle. Scrape off excess sauce and return it to the pot. Roughly shred rib meat (there should be about 1 1/2 pounds) and transfer to the work bowl of a food processor.

Process until it forms a finely shredded paste, scraping the sides of the processor as necessary. Transfer mixture to a large bowl and season to taste with salt and pepper.

Add bread, eggs, 3 ounces of Parmesan, remaining 4 cloves garlic, and parsley and process until a smooth paste is formed. Transfer to bowl with meat and fold by hand until homogenous.

Form mixture into 1/2-inch balls using wet hands. You should end up with about 60 meatballs.

Heat vegetable oil in a 10-inch no-stick or cast iron skillet over high heat until it reaches 350°F. Add as many meatballs fit in a single layer, dropping them in gently one at a time. Cook without moving until well browned on first side, about 1 1/2 minutes. Carefully flip and cook until browned all over (meatballs will be very delicate). Transfer to a paper towel-lined plate and repeat until all the meatballs are cooked.

Combine ricotta with 1 1/2 cups sauce in a medium bowl. Cook lasagna noodles in a large pot of boiling water according to package directions. Drain on clean kitchen towels. If using no-boil noodles, soak in warm water for 30 minutes to partially hydrate.

Remove the sausages from the sauce and slice into thin disks. Butter the bottom and sides of a lasagna pan. Spread 1/5 of red sauce on bottom of pan and top with a layer of lasagna noodles.

Spread 1/3 of ricotta mixture over the noodles, followed by 1/3 of meatballs, 1/3 of sliced sausage, 1/4 of mozzarella, and 1/4 of smoked mozzarella. Top with another 1/5 of red sauce and a generous grating of Parmesan cheese.

Repeat step 11 two more times. You should have used up all the noodles, meatballs, sausage, and ricotta mixture. Top final layer of noodles with remaining sauce and remaining cheeses. Tear up remaining basil leaves and sprinkle over the top. Drizzle with remaining 1 tablespoon olive oil.

Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and continue baking until browned and bubbly, about 20 minutes longer. Remove from oven, allow to rest for 10 minutes, slice, and serve.


Recipes

Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)

Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.

Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.

Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface let stand 15 minutes before serving.


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Directions

Step 1
Step 2

Heat the olive oil in a large pot on high heat and add in the onions and sauté for 4 to 6 minutes.

Step 3

Add in the tomatoes and cook over medium heat for 20 minutes.

Step 4

Stir in the tomato paste to thicken and add in the dry oregano, dry basil, and adjust the seasonings with salt and pepper. Keep warm.

Step 5

Pour 1 cup of the tomato sauce in the bottom of 1 Reynolds Kitchens ® Bakeware Lasagna Pan with Hot Pad and Carrier.

Step 6

Place 3 cooked lasagna noodles on top of the sauce.

Step 7

Spread 2 ounces of ricotta cheese evenly across the 3 noodles.

Step 8

Layer on 4 ounces of cooked Italian sausage, shredded mozzarella, shredded parmesan cheese, and asiago cheese followed up by adding on 1 more cup of tomato sauce.

Step 9

Repeat the process 3 more times finishing with a small amount of shredded parmesan cheese.

Step 10

Bake in the oven on 350° for 60 minutes or until the cheese has completely melted and is lightly browned on top.


(Some) Assembly Required

There is indeed an art to assembling a lasagna. Once you have all your components (pro tip: Making your dough sheets one day ahead helps ensure the flavors meld and the dough rests), it&rsquos construction time. Here are Kalman&rsquos three steps to lasagna perfection.

Always have sauce on the bottom, so the lasagna does not burn.
Press down between every layer as you build, so the lasagna is firm and dense.
Allow the lasagna to cool completely, then cut into individual portions and reheat for a twice-baked effect.

Ladner is also a proponent of cooling his lasagna completely and will even chill it overnight. If you just can&rsquot wait (hey, we don&rsquot blame you), feel free to let your lasagna rest slightly before slicing and serving straight from the baking dish. In a real time pinch? Instead of making the pasta by hand, use store-bought lasagna sheets (just remember to boil them first).

Check out the handy slideshow below for a step-by-step guide to pasta perfection, then watch Kalman give us a pasta-making demo in this video.

Using a wooden spoon, break up the sausage and cook until caramelized.

Add the garlic and onions, then cook until translucent.

Deglaze the pan with the red wine.

Add the tomatoes to the pan and, using a wooden spoon, break them apart.

Cook until the tomatoes have broken down and the sauce has thickened.

Season well with salt and pepper to ensure the dish is seasoned properly.

In a large bowl, combine the ricotta with the pesto, Parmesan, lemon juice, salt, lemon zest, pepper and eggs.

Whisk until smooth without any lumps.

Spread a quarter of the sauce on the bottom of the dish to prevent the noodles from sticking or burning.

Place a layer of the lasagna noodles in the dish to completely cover the sauce.

Spread one-third of the pesto ricotta over the noodles, then layer a quarter of the mozzarella slices over top.

Cover the mozzarella with more sheets of lasagna noodles.

Repeat this layering process 2 more times until you have used up all of the lasagna noodles and ricotta but have one-quarter of the sauce and mozzarella left.

Layer the remaining sauce and mozzarella over the top layer of noodles.

Your lasagna is ready for the oven!

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Directions

Cook lasagna noodles as directed on package drain and place on cold water to cool.

Meanwhile, in 4-quart saucepan or Dutch oven, cook ground beef, sausage and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef and sausage are thoroughly cooked drain.

Stir in tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder. Bring to a boil. Reduce heat to low simmer 30 to 45 minutes stirring occasionally, until very thick.

In medium bowl, beat eggs. Stir in ricotta, cottage and Parmesan cheeses and parsley set aside.

Heat oven to 350 degrees F. In ungreased 13- x 9-inch (3 quart) glass baking dish, spread about 1/2 cup beef mixture. Drain noodles.

Top beef mixture with 3 noodles, half of the cheese mixture, half of the remaining beef mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.

Bake 35 to 45 minutes or until lasagna is bubbly and top is golden brown. Cover with foil let stand 10 to 15 minutes before serving.


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Watch the video: Λαζάνια φούρνου με σπανάκι και μπεσαμέλ - Lasagne with spinach. Greek Cooking by Katerina (January 2022).