ONE-POT SAUSAGE LASAGNA

One-Pot Sausage Lasagna image

Lasagna has never been easier! This quick riff on the classic pasta bake starts in your Dutch oven -- and stays there -- for a meaty, cheesy delight you'll want to make again and again.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 11

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Ingredients

1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons butter
1 lb bulk mild Italian sausage
1 cup diced red onion
1 teaspoon salt
1/2 teaspoon ground black pepper
4 oz no-boil lasagna noodles, broken in 3 pieces (from 8-oz package)
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Steps:

Heat oven to 425°F. In medium bowl, mix ricotta and mozzarella cheeses; set aside.
Place pasta sauce in large bowl; set aside. In 5-quart ovenproof Dutch oven, melt butter over medium-high heat. Cook sausage, onion, salt and pepper in butter 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Stir sausage mixture into sauce in bowl.
Spread 2 cups sauce mixture in bottom of same Dutch oven. Top with one-third of the lasagna noodles. Top with half of the ricotta mixture. Pour 1 cup of the reserved sauce mixture over ricotta mixture. Top with another one-third of the lasagna noodles. Top with remaining ricotta mixture. Top with remaining lasagna noodles, then top with remaining sauce mixture. Top with Parmesan cheese.
Cover; bake 15 minutes. Remove cover; bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges. Top with basil.

Nutrition Facts : Calories 480, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 8 g, TransFat 1/2 g