Italian Sausage Lasagna

SUBMITTED BY: Becky Harrington

"'I received this recipe from a friend,' writes Becky Harrington of Grandin, North Dakota. 'It's the best lasagna I've had!'"

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PREP TIME	45 Min
COOK TIME	40 Min
READY IN	1 Hr 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

DIRECTIONS

Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.

FOOTNOTE

Nutritional Analysis: One serving: 1 piece (prepared with turkey sausage, part-skim ricotta and 3/4 cup mozzarella) equals 496 calories, 19 g fat (9 g saturated fat), 148 mg cholesterol, 1,120 mg sodium, 45 g carbohydrate, 5 g fiber, 36 g protein.

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REVIEWS

Reviewed on Nov. 19, 2007 by Carey

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Carey
Nov. 19, 2007

This was wonderful and a regular in our house, I even make just the sauce for regular pasta because it has such a great garlic/tomato taste! I guess this is intended to make a small lasagna - I made w/ 1 lb. sausage and double sauce, and it was barely enough for 2 small lasagnas. Now I make 4x the amount of sauce and reserve some to have on the side, because even double it was all absorbed by the noodles (which I like but my husband likes more sauce). I also like my lasagna spicier so I double all the herbs/spices. Options for variations: You can make with no-boil noodles but need to bake 1 hourb at 350 covered instead of 30, plus I'd make sure the edges are submerged in sauce (and maybe add 1/4 c water around edges) or the noodles won't cook all the way through. I have also used diced tomatoes w/ jalapenos for a medium amount of spice, or hot sausage. You can also add spinach and/or other vegetables to the cheese mixture if you like, or add other diced vegetables (red and green peppers, mushrooms, zucchini, squash, olives, etc.) when cooking the sausage. Thanks for the great recipe!

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This was wonderful and a regular in our house, I even make just the sauce for regular pasta... MORE