THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
An easy three-Cheese Lasagna with Italian Sausage.
Provided by Amy Bond
Categories Pasta Tomato Bake Kid-Friendly Dinner Mozzarella Ricotta Ground Beef Sausage Spinach Winter Potluck Bon Appétit Massachusetts Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8
Number Of Ingredients 21
Steps:
- FOR SAUCE:
- Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
- FOR LASAGNA:
- Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
- Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
- Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
HEARTY SAUSAGE AND CHEESE LASAGNA
During the holidays, it's nice to welcome friends and family into your home for a hearty meal of lasagna. Every bite is packed with cheese, sausage and sauce. -Gay Barker, Chanute, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan., Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf., Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full)., Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 303 calories, Fat 18g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 715mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
SWEET SAUSAGE AND THREE CHEESE LASAGNA
Provided by Aida Mollenkamp
Categories main-dish
Time 2h
Yield 12 to 15 servings/10 cups sauce
Number Of Ingredients 15
Steps:
- For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
- For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
- Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
- Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
SAUSAGE, CHEESE AND BASIL LASAGNA
Categories Cheese Dairy Pasta Pork Tomato Bake Sauté Dinner Mozzarella Parmesan Meat Sausage Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- 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. (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.
THREE-CHEESE SAUSAGE LASAGNA
Here's a nice alternative to traditional lasagna, and it's so easy to prepare! It has a simple white sauce and lots of savory Italian sausage. -Lesley Cormier Pepperell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 756mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
An awesome, basic recipe for good ol' lasagna. The sauce is perfect: hearty and flavorful. This recipe was originally from Epicurious.com, but I have edited it somewhat. This variation is quite a bit cheesier, and uses oven-ready, no-boil noodles. I'm not one to cut corners, but in fact, I think the no-boil variety taste just as good as regular noodles. Using them also eliminates one of the more tedious steps in lasagna-making.
Provided by Alexaaa
Categories Cheese
Time 1h50m
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat.
- Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
- Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, about 5 minutes.
- Add remaining ingredients.
- Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
- Discard bay leaf.
- Set aside and cool.
- Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
- Mix in spinach.
- Season to taste with salt and pepper.
- Mix in eggs.
- Preheat oven to 350°F
- Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
- Place 5 noodles over sauce, overlapping to fit.
- Spread half of the ricotta-spinach mixture evenly over noodles.
- Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
- Spoon 1½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
- Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1½ cups sauce.
- Arrange remaining 5 noodles over sauce.
- Spread remaining sauce over noodles.
- Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
- Cover baking dish with aluminum foil.
- Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
- Let lasagna stand 15 minutes before serving.
Nutrition Facts : Calories 845.9, Fat 58.3, SaturatedFat 31.7, Cholesterol 250.3, Sodium 1517.2, Carbohydrate 23, Fiber 4.3, Sugar 6.1, Protein 59.2
FREE-FORM SAUSAGE AND THREE CHEESE LASAGNA
This is from Food & Wine January 2010. It's called free-form because the pasta can be arranged in different ways - for instance, folded over the filling - instead of traditionally layered. The unbaked lasagna can also be refigerated overnight. They suggest the rich, peppery Primitivo: 2006 Castello Monaci Puiluna.
Provided by Momma de Finn
Categories < 4 Hours
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook lasagna noodles until almost tender, about 5 minutes, then drain. Pat noodles dry then transfer to bowl and toss with olive oil.
- In a medium skillet, heat 1 tbl of the olive oil. Add Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes.
- In a large skillet, heat the remaining 2 tbls of olive oil. Add the garlic and cook over low heat until golden, about 3 minutes.
- Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally.
- Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper.
- In a well-buttered, 9 x 13 inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage.
- Fold the overhanging lasagna noodles on top of the cheese and sausage.
- Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage sprinkling with a litle more Parmigiano-Reggiano cheese.
- Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
- Bake on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temp to 450 degrees and bake for about 7 minutes longer until the top is richly browned.
- Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top.
Nutrition Facts : Calories 618.5, Fat 39.1, SaturatedFat 17.6, Cholesterol 94.8, Sodium 959.9, Carbohydrate 37.6, Fiber 3.1, Sugar 5.6, Protein 29.4
THREE CHEESE-SAUSAGE LASAGNA
Skip the fancy layers and save time with packaged noodle mix, and you'll end up with this ultra-cheesy lasagna faster than you'd expect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well. Stir in bell pepper, mushrooms and zucchini.
- In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box). Add sausage and vegetables; mix gently to combine.
- In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture; spread evenly to cover noodles.
- Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 6 g, TransFat 1/2 g
SWEET SAUSAGE AND THREE CHEESE LASAGNA RECIPE FROM AIDA
Steps:
- Directions For the meat sauce: Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, until meat starts to color, about 8 to 10 minutes. Add wine and cook, scraping bottom of pan to incorporate browned bits, until the alcohol smell is cooked off. Add tomatoes, 1 tablespoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour. For the lasagna: Heat oven to 375 degrees F and arrange rack in middle. Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes. Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
3 CHEESE CHICKEN SAUSAGE LASAGNA
Steps:
- Heat olive oil in a large heavy-bottom frying pan over medium high heat and add Italian sausage (remove casing if in links). Break up the sausage and brown it completely then reduce heat to medium-low. Add tomato sauce, diced tomatoes and dried Italian herbs. Let simmer for 15-20 minutes or until sauce is thickened. Pre-heat oven to 350 degrees. While sauce is thickening, prepare lasagna noodles following the package directions (skip this step if using no-boil or oven-ready noodles). In a large bowl, mix ricotta, frozen spinach and 3/4 cup of shredded Parmesan cheese, reserving 1/4 cup of the Parmesan for later. Line the bottom of a 9x11 baking pan with a single layer of lasagna noodles. When sausage sauce is finished thickening, pour it over the first layer of noodles. Cover the sausage with a second layer of noodles. Spread ricotta/spinach/Parmesan mix evenly over the second layer of noodles and spread the mozzarella over that. Sprinkle the remainder of the Parmesan evenly over the top of the mozzarella and finish by sprinkling the oregano over the Parmesan. Bake at 350 degrees for 30 minutes and if needed, put it in the broiler for 10-20 seconds to lightly brown cheese top. Let stand for 5-10 minutes before serving.
FOUR CHEESE SPINACH & SAUSAGE LASAGNA
Thanks to uncooked noodles that get perfectly tender in the oven, this crowd-pleasing Spinach & Sausage Lasagna takes a mere 20 minutes to assemble.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix eggs, ricotta, spinach and 1/2 cup grated cheese until blended.
- Spread 1 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each of the ricotta mixture and sausage. Top with layers of 1/2 cup mozzarella and 1-1/2 cups of the remaining pasta sauce. Repeat all layers. Top with remaining noodles, sauce and mozzarella. Sprinkle with parsley; cover.
- Bake 1 hour 10 min. or until heated through, uncovering and topping with remaining grated cheese after 1 hour. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
SMOKED CHEESE AND SAUSAGE LASAGNA
Categories Pasta Tomato Bake Mozzarella Ricotta Sausage Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For sauce:
- Heat 1 tablespoon oil in large saucepan over medium-high heat. Add sausage; sauté until browned, breaking up with fork, about 6 minutes. Add prosciutto; stir 1 minute. Transfer mixture to bowl.
- Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Sauté until tender, about 5 minutes. Stir in tomato paste. Add tomatoes with reserved juice, basil, and sausage mixture. Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- For lasagna:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Arrange in single layer on baking sheet. Stir ricotta and 1 1/2 cups mozzarella in bowl. Season with salt and pepper; mix in egg.
- Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1/2 cup mozzarella. Cover with foil. (Can be prepared 1 day ahead. Chill.)
- Preheat oven to 350°F. Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.
SMOKY FOUR-CHEESE SAUSAGE LASAGNA
After our trip to Italy, I wanted to recreate the tastes and dishes that we loved. This lasagna dish is light and full of the flavors that we found in our travels.-Gina Siano, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 12-16 minutes, breaking up sausage into crumbles. Remove with a slotted spoon. Discard drippings, reserving 1 tablespoon., Add mushrooms, thyme, oregano, pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon pepper to drippings; cook and stir until mushrooms are tender, 7-8 minutes. Stir in tomato paste; cook 1 minute longer. Stir in sausage., In a large saucepan, melt butter over medium heat. Stir in flour, nutmeg and remaining salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in Romano, Asiago and fontina cheeses until melted. , Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the sausage mixture, 1 cup cheese sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and cheese sauce., Bake, covered, 45 minutes. Sprinkle with remaining Romano cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 426 calories, Fat 29g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 781mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.
THREE CHEESE-SAUSAGE LASAGNA
Skip the fancy layers and save time with packaged noodle mix, and you'll end up with this ultra-cheesy lasagna faster than you'd expect.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well. Stir in bell pepper, mushrooms and zucchini.
- In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box). Add sausage and vegetables; mix gently to combine.
- In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture; spread evenly to cover noodles.
- Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 6 g, TransFat 1/2 g
SAUSAGE CHEESE LASAGNA
My family loves this recipe. I have used it since about 1979. It was published in a Farm Journal magazine that we received at that time. It is different than most lasagna recipes, because you use tomato soup as the sauce. Hope everyone enjoys.
Provided by Nita Wilson
Categories Pasta
Time 1h
Number Of Ingredients 9
Steps:
- 1. Brown sausage in a large skillet, stirring to crumble; drain off drippings. Stir in soup, garlic, oregano, and basil; mix well. Heat thoroughly.
- 2. Cook noodles according to package directions; drain. Place three noodles in a lightly greased 13 x 9 x 2 inch baking dish. Layer 1/3 of meat sauce mixture, mozzarela cheese, cottage cheese and Parmesan cheese over noodles. Repeat layers two more times.
- 3. Cover with aluminum foil; let stand for two hours or refrigerate overnight. Bake covered at 350 degrees for 30 minutes.
HEARTY SAUSAGE AND CHEESE LASAGNA
During the holidays, it's nice to welcome friends and family into your home for a hearty meal of lasagna. Every bite is packed with cheese, sausage and sauce. -Gay Barker, Chanute, Kansas
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan., Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf., Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full)., Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.
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