Loaf Pan Sausage And Pepper Lasagna Recipes

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LOAF PAN LASAGNA FOR TWO



Loaf Pan Lasagna for Two image

There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.

Provided by Gabriela Rodiles

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, minced
Kosher salt and freshly ground black pepper
8 ounces ground beef
1/2 teaspoon dried oregano
One (12-ounce) jar marinara sauce
1 large egg
1 cup (8 ounces) ricotta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup shredded mozzarella
1/2 cup plus 2 tablespoons grated Parmesan
5 sheets no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
  • Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
  • Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.

LOAF PAN LASAGNA



Loaf Pan Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 3 loaf pan lasagnas (2 servings each)

Number Of Ingredients 17

Kosher salt
18 lasagna noodles
2 tablespoons extra-virgin olive oil
2 pounds bulk Italian sausage
1 pound ground beef
3 cloves garlic, minced
One 6-ounce can tomato paste
Two 14.5-ounce cans whole tomatoes
1 tablespoon dried basil
2 tablespoons dried parsley
1 1/2 cups cottage cheese
1 1/2 cups ricotta
2 large eggs beaten
1/2 cup plus 3 tablespoons grated Parmesan cheese
18 slices mozzarella
Ciabatta or baguette slices, for serving
Halved cherry tomatoes tossed with chopped fresh basil, for serving

Steps:

  • Cover a baking sheet with plastic wrap.
  • Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
  • Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
  • In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
  • Before or during assembly, cut or tear the lasagna sheets in half crosswise.
  • To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
  • If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
  • If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

ITALIAN SAUSAGE LASAGNA



Italian Sausage Lasagna image

"I received this recipe from a friend," writes Becky Harrington of Grandin, North Dakota. "It's the best lasagna I've had!"

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 3 servings.

Number Of Ingredients 16

2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 to 1 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Steps:

  • Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley., Spread 1/4 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice., Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 496 calories, Fat 19g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 1120mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 5g fiber), Protein 36g protein.

ALL-CRUST SHEET-PAN LASAGNA



All-Crust Sheet-Pan Lasagna image

Savor caramelized cheese and crispy pasta with every bite of this sheet pan lasagna that's all browned bits and crunchy edges. Add a pinch of red pepper flakes to the sauce if you like an extra kick of heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for oiling foil
12 ounces sweet Italian sausage, casings removed (about 3 links)
2 cloves garlic, thinly sliced
One 28-ounce can whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground pepper
One 15-ounce container whole-milk ricotta cheese (about 2 cups)
1 large egg
1/4 cup milk
1/2 cup packed basil leaves, roughly chopped
3/4 cup grated Parmesan
One 1-pound block whole-milk mozzarella cheese, shredded (about 4 cups)
12 flat no-boil lasagna noodles (7-by-3.5-inches each)

Steps:

  • Position a rack in the center of the oven and preheat to 450 degrees F.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
  • Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
  • Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
  • Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more.

SAUSAGE-GRITS LASAGNA



Sausage-Grits Lasagna image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 9

6 cups water
2 cups quick grits
6 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 pounds ground sausage
1 can meat flavored spaghetti sauce
4 cups shredded mozzarella cheese
1 pound sour cream

Steps:

  • In medium saucepan, bring water to a boil, add grits, and cook until thickened, about 5 to 7 minutes. Spread grits into 2 (13 by 9 by 2-inch) baking pans. Let cool.
  • Preheat the oven to 350 degrees F.
  • In medium skillet, cook onion and bell pepper in olive oil, until tender. Set aside. In medium skillet, cook sausage until cooked through. Add onion and bell pepper and combine thoroughly. Add spaghetti sauce to sausage mixture. Over low heat, simmer for 15 minutes.
  • Cut grits horizontally into 2 (13 by 9-inch) rectangles. Place 1 rectangle in bottom of a 13 by 9-inch casserole dish; add 1/2 sausage mixture, then dollop 1/2 of sour cream over sausage mixture, top with 1/2 of mozzarella cheese. Repeat layers.
  • Cook for 40 to 45 minutes. Let stand for 10 minutes before serving.

SHEET PAN LASAGNA



Sheet Pan Lasagna image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups jarred marinara sauce
8 no-boil lasagna noodles
15 ounces ricotta cheese
Kosher salt and freshly ground black pepper
One 8-ounce jar pesto
12 slices mozzarella
2 cups packaged precooked crumbled sausage
12 frozen meatballs, thawed and finely diced
2 pinches garlic powder
2 pinches red pepper flakes
1 cup grated Parmesan
Fresh parsley, for garnish
Crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
  • Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
  • Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.

SAUSAGE LASAGNA



Sausage Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 15

1 (28-ounce) can crushed tomatoes
1/4 cup dry red wine
1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (16-ounce) container 1 percent low-fat cottage cheese
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
2 scallions, chopped
1/4 teaspoon freshly grated nutmeg
8 ounces lean sweet Italian-style turkey sausage, casings removed
1/2 cup finely chopped onion
9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)
1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces

Steps:

  • 1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
  • 2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
  • 3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
  • 4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
  • 5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.

Nutrition Facts : Calories 350, Fat 12.5 grams, SaturatedFat 5 grams, Cholesterol 36 milligrams, Sodium 848 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 29 grams

LASAGNA WITH SAUCY SAUSAGE, PEPPERS & ONIONS



Lasagna With Saucy Sausage, Peppers & Onions image

DH loves his lasagna with meat and lots of sauce. So if you like it that way this ones for you! I've made this with uncooked noodles and cooked. You pick! I find the uncooked ones a bit starchy but it's quick and easy. If using cooked noodles you can cut back on the sauce. The uncooked noodles will absorb the sauce. But be sure to let it sit for 15 minutes before cutting into it. I use a deep pan so it doesn't flow over.

Provided by Rita1652

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

12 ounces lasagna noodles (uncooked if time limited or follow cooking directions on package)
1 lb hot sausage (I mix both) or 1 lb sweet sausage, sliced (I mix both)
1 large onion, sliced
1 large bell pepper, sliced
2 garlic cloves, minced
2 quarts of your favorite red pasta sauce
2 cups ricotta cheese
4 cups grated mozzarella cheese, divided (3 cups & 1 cup)
1/4 cup fresh parsley, chopped
1/2 cup grated parmesan cheese, divided in half
2 eggs

Steps:

  • Cook sausage, onion, peppers, and garlic in a pan over medium heat till it is no longer pink and veggies are tender.
  • Drain fat.
  • Add sauce to sausage mixture.
  • Mix ricotta cheese, 3 cups mozzarella cheese, 1/4 cup grated parmesan cheese, eggs and parsley.
  • Spread 1 cup of sauce on bottom of a 13x9x3 pan.
  • Top with 4 noodles.
  • Spread 1/3 of cheese mixture on noodles follow with 1/3 sausage mixture repeat 2 more times.
  • Mix remaining 1 cup mozzarella and Parmesan cheese.
  • Sprinkle the cheese mixture on top.
  • Place foil on a cookie sheet and place lasagna on foil loosely cover with additional foil and bake for 30-40 minutes at 350 degrees.
  • Uncover and bake for 15 more minutes.
  • Remove and let set for 15 minutes before slicing.

Nutrition Facts : Calories 1023.5, Fat 60.4, SaturatedFat 24.9, Cholesterol 215.9, Sodium 2446.3, Carbohydrate 66.8, Fiber 3.1, Sugar 25.2, Protein 51.4

SAUSAGE & PEPPERS LASAGNA



Sausage & Peppers Lasagna image

Ever wonder what would happen if you swapped out ricotta for cream cheese in your favorite lasagna? Wonder no more-try it!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 12 servings.

Number Of Ingredients 11

1/2 lb. Italian sausage
1 onion, chopped
1/2 cup each chopped green and red peppers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup milk
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 tsp. dried oregano leaves
1/2 cup water
12 lasagna noodles, cooked

Steps:

  • Heat oven to 350°F.
  • Brown sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
  • Drain sausage mixture; return to skillet. Stir in pasta sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

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