Cheaters Lasagna With Italian Sausage Recipes

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SAUSAGE LASAGNA



Sausage Lasagna image

The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 teaspoons dried basil
3/4 teaspoon pepper, divided
1/4 teaspoon salt
1 large egg, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1-1/2 cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

MEAT LOVERS CHEATING LASAGNA



Meat Lovers Cheating Lasagna image

Easy 6 ingredient Triple meat (pepperoni, sausage and hamburger) lasagna made easier by using frozen cheese ravioli instead of the noodles & ricotta mixture. Tastes just like regular lasagna but much better with the meat combination. A must if you are a meat lovers pizza fan. (and fabulous even if your not). A wonderful new spin on lasagna that I just threw together for a birthday dinner.

Provided by -JL-6680

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (30 ounce) package frozen cheese ravioli
1 (26 ounce) jar spaghetti sauce
1 (16 ounce) package pork sausage (in the roll shaped package, not links)
1 1/2 lbs ground beef
1/2 lb sandwich pepperoni (from grocery store deli)
2 medium onions, roughly chopped
2 teaspoons garlic powder
3 cups mozzarella cheese (1-1/2 bags pre-shredded)

Steps:

  • In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
  • Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
  • In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
  • Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
  • Now spread all the meat over that and pour the remaining sauce on top of it.
  • Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
  • Spread the remaining half of pepperoni strips on top of cheese.
  • Cover with foil and bake at 375* for about 20-25 minutes.
  • Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
  • Serve with no yeast Beer Bread (recipe# 73440).

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