Lasagne With Sausage Ragu Garlic Kale Recipes
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
SAUSAGE LASAGNA
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
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.
LASAGNA WITH SAUSAGE AND KALE
This hearty pasta bake will satisfy even the hungriest crew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
- Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
- Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
- Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 447 g, Fat 23 g, Fiber 2 g, Protein 25 g
RAGÚ® NO BOILING LASAGNA
With this skip-a-step recipe you'll have a scrumptious lasagna ready in no time.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.
- Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce.
- Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
KALE AND SAUSAGE LASAGNA
Provided by Becky's Mindful Kitchen
Number Of Ingredients 22
Steps:
- In a large sauce pan heat the gallon of milk until just before simmering. Pour in a few T vinegar while staring to separate the curds from the when. If separation isn't obvious, add more vinegar. Stir in a tsp or so of salt. Let sit for 5 minutes. Drain curds in a strainer removing any extra liquid. Add to a medium size bowl along with mozzarella and eggs. Set aside.
- In a hot cast iron pan heat olive oil and brown ground pork with seasonings until cook through. Add in kale and cook until liquid is released and evaporates. Set aside.
- In a medium size bowl, mix together the 3 cans of sauce, seasonings, balsamic and sugar. Set aside.
- Prepare noodles according to box instructions or my recipe for homemade noodles.
- In a large glass cooking dish, spoon a thin layer of sauce on the bottom. Then lay down a layer of noodles, then cheese mixture, then sausage and kale, then sauce, then noodles..etc. Finish with a layer of sauce on top of final layer of noodles and then a layer of sliced fresh fennel bulb and cheese. Bake for about 45 minutes or until cheese is golden brown. Let sit for at least 20 minutes to let ingredients finish cooking and liquid to be reabsorbed.
LASAGNE WITH SAUSAGE RAGU & GARLIC KALE
Steps:
- Bring a saucepan of salted water to the boil. Add the kale and cook for 2 minutes. Drain and refresh in cold water. Drain again and squeeze out excess water with your hands. Heat the oil in a frying pan over medium-high heat. Add the garlic and cook for 2-3 minutes or until golden. Add the kale, season with salt and pepper, stir to combine and set aside. Sausage ragu: Heat 2 tablespoons oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, fennel seed and chili flakes, season with salt and pepper and cook for 5 minutes or until softened. Add the pureed tomato and tomato paste, over with a splatter screen or lid and cook for 15 minutes. Heat the remaining oil in a frying pan over medium high heat. Add the sausage meat and cook for 5 minutes or until browned. Don't break the meat up too much as you want to keep it quite chunky. Add to the tomato mixture and cook for 3-4 minutes or until thickened slightly. Set aside. Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir continuously with a whisk for 2 minutes or until the mixture becomes slightly coloured. Pour in the milk and whisk quickly until there are no lumps. Continue whisking for another 5 minutes or until the bechamel thickens. Season with salt and pepper and set aside. Preheat oven to 350. To assemble the lasagna, spread a little ragu over the base of a 36X36X7 capacity baking dish. Cover with a layer of lasagna sheets. Spread over one-third each of the bechamel, then ragu, kale. taleggio and Parmesan. Repeat 2 more times, finishing with a layer of Parmesan. Bake for 40 minutes or until golden. Remove and stand for 10 minutes before slicing. Sprinkle over parsley to serve.
LASAGNE WITH SAUSAGE RAGU, GARLIC KALE AND FONTINA
Steps:
- Bring a saucepan of salted water to the boil. Add the kale and cook for 2 minutes. Drain and refresh in cold water. drain again and squeeze out excess water with your hands. Heat the oil in a frying pan over medium-high heat. Add the garlic and cook for 2-3 minutes or until golden. Add the kale, season with salt and pepper, stir to combine and set aside. Ragu: heat 2 tablespoons oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, fennel seeds and chilli flakes, season with salt and pepper and cook for 5 minutes or until softened. Add the pureed tomato and tomato paste, cover with a splatter screen or lid and cook for 15 minutes. Heat the remaining oil in a frying pan over medium-high heat. Add the sausage meat and cook for 5 minutes or until browned. Don't break the meat up too much, as you want to keep it quite chunky. Add to the tomato mixture and cook for 3-4 minutes or until thickened slightly. Set aside. Bechamel: Melt the butter in a saucepan over medium heat. Add the flour and stir continuously with a whisk for 2 minutes or until the mixture becomes lightly coloured. Pour in the milk and whisk quickly until there are no lumps. Continue whisking for another 5 minutes or until the bechamel thickens. Season with salt and pepper and set aside. Preheat oven to 350. to assemble the lasagne, spread a little ragu over teh base of a 36X26X7 baking dish. Cover witha layer of lasagne sheets. Spread over one-third each of the bechamel, then ragu, kale, taleggio and parmesan. Repeat 2 more times, finishing with a layer of parmesan. Bake for 40 minutes or until golden. Remove and stand for 10 minutes before slicing. Sprinkle over parsley to serve.
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LASAGNA WITH SAUSAGE RAGù RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (12)Total Time 3 hrsServings 6-8Calories 721 per serving
- In a large, heavy-bottomed saucepan, melt 2 tbsp. butter in oil over medium heat. Add onion and cook until golden, about 5 minutes. Add carrots and celery and cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a wooden spoon, and cook until meat loses its raw color.
- Add 1 cup milk and cook over medium heat, stirring, until completely absorbed, 10 to 12 minutes. (The milk will appear quite curdled at this point; don't be alarmed.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes, bring to a boil, lower heat, and gently simmer, uncovered, 2 hours. Season with salt and pepper to taste.
- After the ragù has cooked for 1 1/2 hours, make the béchamel by melting remaining 5 tbsp. butter in a heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until it turns light golden brown, about 5 minutes. Slowly drizzle in remaining 3 cups milk, whisking constantly. Bring to a simmer and continue to cook, whisking, until thickened, about 10 minutes. Season with remaining 1 tsp. salt, nutmeg, and pepper to taste.
- Preheat oven to 375°. Cook lasagna noodles according to package directions, being careful not to overcook. Drain and lay flat on dish towels, making sure the noodles do not overlap. Butter the bottom of a 9- by 13-in. baking dish and coat with about 1/2 cup of ragù. Add a single layer of noodles (for most brands this is 4 sheets per layer). Spread on 1/3 of the béchamel; top béchamel with 1/4 of the remaining ragù, then 1/4 of the parmesan. Repeat layering two more times, covering final layer with remaining ragù and parmesan.
ITALIAN SAUSAGE RAGU SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (28)Total Time 3 hrs 15 minsCategory Dinner, PastaCalories 361 per serving
- Heat 1 1/2 tbsp oil over high heat in a large heavy based pot. Add the beef and sausage. Cook, breaking it up as you go, until browned. Use a slotted spoon to remove into a bowl.
- Heat remaining 1 1/2 tbsp oil in the pot and reduce heat to medium low. Add garlic, onion, carrot and celery. Saute gently for 8 to 10 minutes, until the onion is translucent.
- Add cooked meat back into the pot along with the remaining Ragu ingredients. Turn heat up and mix to combine. Bring to simmer, then turn the heat down so it is bubbling gently (refer to the video, at 50 seconds). Cover and cook for 2 1/2 hours, stirring once or twice.
- Remove from heat and remove the lid. The amount of liquid reduces as it cools, you will be surprised, so don't be tempted to return it to the stove without the lid! :)
BEST SAUSAGE AND KALE LASAGNA WITH FRESH MOZZARELLA RECIPE ...
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Cuisine ItalianCategory Dinner, Main DishServings 4Total Time 50 mins
- Preheat oven to 375°. In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes.
- Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes.
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5/5 (13)Category Main CourseCuisine ItalianTotal Time 45 mins
- Preheat the oven to 425 degrees F. Prepare water for pasta and bring it to a boil. Once it's boiling, you want to cook the noodles just for about 5 to 6 minutes, then drain them.
- While waiting for the pasta to boil, heat a large oven-safe skillet over medium heat and add the olive oil. Add the sausage with the basil, oregano, salt and pepperand use a wooden spoon to crumble it up and break it apart. Cook until the sausage has browned. Add in the kale and the garlic, gently tossing. Cook until the kale has wilted, stirring often, about 5 to 6 minutes.
- At this point your water should be boiling, so make sure to toss the broken noodles in and cook them for about 5 minutes. Remove with a slotted spoon or drain and set aside for a few minutes.
- Add the marinara into the sausage and kale and stir well. Turn off the heat. Stir in about 1/3 cup of the grated mozza/provolone cheese. Add in the broken noodles, using a spatula or spoon to fold the sauce mixture over the noodles. One the noodles are evenly distributed and mostly under the sauce, sprinkle on the remaining cheese and add the ricotta on top in scoops.
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ITALIAN SAUSAGE RAGU RECIPES - THE TINY ITALIAN
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Estimated Reading Time 3 mins
- Drizzle olive oil into a saucepan. When it has heated, add the chopped onion and garlic. Make sure it's well coated in the olive oil and cook on a low heat until the veg has softened. It will take about 5 minutes
- Next, add the chilli flakes and the dry herbs, a good pinch of each, and stir well into the veg and cook for another a few minutes.
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- Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
- In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
- Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
- Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the kale over the ricotta and then spread one-third of the mozzarella cheese.
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From goop.com
Servings 8-12Category Recipes
- First make the ragu. In a large Dutch oven, heat the olive oil over medium-high heat. Then add the sausage, crumbling it with a wooden spoon as it cooks. Cook for 8 minutes or so, until nicely brown and crumbled. Then remove the turkey with a slotted spoon and set it aside, leaving any rendered fat behind in the pan, and add the onion, garlic, and fennel seeds and cook for another 5 to 8 minutes over medium heat until starting to caramelize. Then add the tomato paste, and cook for another minute or so. Then deglaze with the wine and simmer for a few more minutes, until the alcohol is cooked out.
- Once that’s reduced a bit, add the crushed tomato and reserved browned sausage and rosemary sprigs. Stir well to combine everything. Reduce the heat to low and cook, for about 2 hours, stirring occasionally to prevent any burning at the bottom. It should be nicely thickened when done. Allow to cool before assembling the lasagna.
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