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"Instead of layering the ingredients, this lasagna recipe mixes the pasta and Classico® Tomato and Basil pasta sauce together, then tops with cheese to cut prep time." — Classico
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12 ounces dried campanelle or cellantani pasta
1 (16 ounce) package Johnsonville® Italian Ground Sausage
1 large onion, cut in thin wedges
1 medium yellow sweet pepper, cut in bite-size strips
3 cloves garlic, minced
1 (24 ounce) jar Classico® Tomato and Basil pasta sauce
1 teaspoon fennel seed, crushed
1 (15 ounce) carton ricotta cheese
1 egg, lightly beaten
1 (8 ounce) package shredded Italian blend cheeses
This recipe makes for a good weekday meal. It is easy and quick to prepare. I omitted the fennel seed because my husband dislikes fennel with a passion. I used Italian seasoning blend instead. I also chopped/diced the onion and pepper. I didn't see the point of cutting into strips and wedges. This dish would be good with either hot or sweet Italian sausage. Next time I make this I will increase the amount of garlic.
1 Rating
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Lasagna Casserole
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 579 Calories from Fat: 271
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