SMALL BATCH LASAGNA

Small Batch Lasagna image

Provided by Jennifer H

Time 1h45m

Number Of Ingredients 13

Previous Next

1 lb italian sausage
1 onion, diced
1 shallot, sliced
3 clove garlic, chopped
1 Tbsp butter
2 roma tomatoes, diced
14 oz tomato sauce
1 tsp garlic powder
3 tsp penzey's pasta sprinkle (or italian seasoning), divided
10 oz ricotta cheese
1 1/2 c mozzarella cheese, grated
1/2 c parmesan cheese, grated
6 lasagna noodles, no boil

Steps:

1. Over medium heat, brown the sausage. Remove from pan and drain on a paper towel and set aside. Wipe out the skillet.
2. Return the skillet to medium heat and add the onion, shallot, garlic and butter. Cook until the onions are softened, about 7-8 minutes.
3. Add the chopped tomatoes and tomato sauce. Rinse the tomato sauce can with about 1/2 cup of water and add it to the skillet. Add the garlic powder and 1 teaspoon of the Pasta Sprinkle (or Italian seasoning).
4. Cook until the tomatoes are broken down and the mixture is thickened. Add back the sausage, stir and remove from heat.
5. In a large bowl, add the ricotta cheese, mozzarella cheese and 1 teaspoon of Pasta Sprinkle. Mix well.
6. Spray a 6 1/2 x 9 inch pan with Pam. Spoon half of the tomato mixture into the pan.
7. Layer 2 lasagna noodles over the tomato mixture.
8. Spoon half of the cheese mixture over the noodles.
9. Layer with 2 lasagna noodles.
10. Repeat with the rest of the tomato mixture, 2 lasagna noodles and the rest of the cheese mixture. Sprinkle on the parmesan cheese. Use the last teaspoon of Pasta Sprinkle over the top.
11. Place lasagna on a baking sheet and bake at 350 for 50-60 minutes. Let rest 5-ish minutes before cutting.