Improvised Sausage Lasagna
"It started snowing the other day, and I couldn't get to the grocery store. I took a look through the refrigerator and the pantry to see what I could scavenge up for dinner. I didn't quite have all the ingredients for our favorite lasagna, but I was able to improvise with what I had on hand, and was rewarded with a delicious dinner."
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 lb Italian sausage, casings removed (sweet or hot)
- 1 cup onion, diced
- 4 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 2 cups prepared tomato-basil spaghetti sauce
- 1 (28 ounce) can diced tomatoes
- 1 1⁄2 teaspoons dried basil
- 1⁄2 teaspoon marjoram or 1/2 teaspoon oregano
- 1 teaspoon sea salt or 1 teaspoon kosher salt
- 1 teaspoon sugar
- 8 ounces mozzarella cheese, sliced
- 4 ounces mozzarella cheese, shredded
- 1 (15 ounce) container part-skim ricotta cheese
- 1 egg
- 3⁄4 cup parmesan cheese (divided)
- 2 tablespoons fresh parsley, chopped
- 6 no-cook lasagna noodles
directions
- Preheat oven to 375 degrees and spray a 13x9-inch pan with nonstick cooking spray.
- Crumble sausage and saute in a large Dutch oven until lightly browned, then add onion. When sausage is completed cooked and browned, add garlic and tomato paste. Cook, stirring occasionally, for about 5 minutes.
- Add spaghetti sauce, diced tomatoes, and seasonings. Simmer until thickened, about 10 minutes.
- Meanwhile, in a medium bowl, combine ricotta, egg, 1/2 cup parmesan, and parsley. Set aside.
- Assemble lasagna by spooning sauce into prepared pan to cover the bottom (about 1-1/2 cups). Layer 3 lasagna noodles (they expand when cooked), 1/2 of the ricotta mixture, and 1/2 of the sliced mozzarella. Cover with sauce. Layer 3 more lasagna noodles, remaining 1/2 of the ricotta mixture, and remaining 1/2 of the sliced mozzarella. Cover with remaining sauce. Top with shredded mozzarella cheese and 1/4 cup parmesan cheese.
- Cover with nonstick aluminum foil (or foil sprayed with nonstick cooking spray) and bake for 25 minutes. Remove foil and bake, uncovered, for another 25 minutes, or until bubbly. Cool 10-15 minutes before slicing and serving.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
