Sausage Lasagna Wraps Recipe 465

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ITALIAN SAUSAGE LASAGNA



Italian Sausage Lasagna image

No need to buy frozen lasagna when you have this much-loved recipe on hand.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 3 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1120 mg

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.

SAUSAGE LASAGNA ROLLS



Sausage Lasagna Rolls image

Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food-with a twist-is what we like to call "casser-roll." -Kali Wraspir, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

12 lasagna noodles
1 pound bulk Italian sausage
2 jars (26 ounces each) spaghetti sauce
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 large egg
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 teaspoons lemon juice
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up., Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses., Cover and bake until bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, 50-60 minutes.

Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.

ITALIAN SAUSAGE LASAGNA



Italian Sausage Lasagna image

No need to buy frozen lasagna when you have this much-loved recipe on hand.

Provided by Ready Plan Save

Time 2h10m

Yield 8

Number Of Ingredients 14

1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

ITALIAN SAUSAGE LASAGNA SKILLET



Italian Sausage Lasagna Skillet image

Traditional flavors come together quickly in this pasta skillet dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 9

1 lb sweet Italian sausage
1/2 cup chopped onion
1 cup sliced mushrooms
1 large red bell pepper, seeded, cut into 1-inch pieces
1 3/4 cups milk
1 cup hot water
1 box Hamburger Helper™ four cheese lasagna
2 teaspoons balsamic vinegar
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 12-inch nonstick skillet, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until some pink remains. Stir in mushrooms and bell pepper; continue cooking until sausage is no longer pink. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vinegar.
  • Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 11 g, TransFat 0 g

SLOW-COOKER ITALIAN SAUSAGE LASAGNA



Slow-Cooker Italian Sausage Lasagna image

An Italian classic, with plenty of meat and cheese, is surprisingly easy and delicious prepared in a slow-cooker.

Provided by Pillsbury Kitchens

Categories     Entree

Time 6h25m

Yield 6

Number Of Ingredients 9

3/4 lb bulk Italian pork sausage
1/2 cup chopped onion
2 cans (15 oz each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan cheese
3 cups shredded mozzarella cheese (12 oz)
12 uncooked lasagna noodles

Steps:

  • In 10-inch skillet, cook sausage and onion over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  • In medium bowl, mix ricotta cheese, Parmesan cheese and 2 cups of the mozzarella cheese.
  • Into 3 1/2- to 5-quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1/4 of the sausage mixture. Top with 4 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 4 noodles and remaining sausage mixture.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover; let stand about 10 minutes or until cheese is melted. Cut lasagna into pieces.

Nutrition Facts : Calories 660, Carbohydrate 52 g, Cholesterol 90 mg, Fat 1, Fiber 4 g, Protein 43 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 9 g, TransFat 1/2 g

JOHNSONVILLE® ITALIAN SAUSAGE LASAGNA



Johnsonville® Italian Sausage Lasagna image

Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you've got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 1h20m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package Johnsonville® Italian Ground Sausage
12 lasagna noodles, cooked and drained
1 medium onion, chopped
2 garlic cloves, minced
4 cups marinara sauce
1 teaspoon dried oregano
2 (15 ounce) containers ricotta cheese
1 egg, beaten
½ cup grated Parmesan cheese, divided
2 cups fresh spinach, chopped
2 cups shredded mozzarella cheese

Steps:

  • In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan and spinach.
  • In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce. Sprinkle with 1/2 cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Let stand for 10 minutes before cutting. Serve.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 70.5 g, Cholesterol 158.6 mg, Fat 43.1 g, Fiber 6.6 g, Protein 52.2 g, SaturatedFat 19.7 g, Sodium 1865.5 mg, Sugar 18.2 g

EASY ITALIAN SAUSAGE LASAGNA



Easy Italian Sausage Lasagna image

This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

1 pound Bob Evans Italian Roll Sausage
1 jar pasta sauce (26 oz)
1 can tomato sauce (15 oz)
1 package oven ready lasagna noodles (8 oz)
1 container ricotta cheese (15 oz)
1 teaspoon Italian seasoning
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

ITALIAN SAUSAGE LASAGNA CASSEROLE



Italian Sausage Lasagna Casserole image

This rich casserole has all the flavor of lasagna, including Italian sausage, ricotta cheese and tomato sauce. Plus, it's made with easy-prep penne pasta.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 10 servings

Number Of Ingredients 9

4-1/2 cups penne pasta, uncooked
1 lb. Italian sausage
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 375°F.
  • Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, brown sausage with onions, peppers and garlic in large skillet; drain.
  • Drain pasta. Add sausage mixture and pasta sauce; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Mix egg, ricotta and 1 cup shredded cheese until blended. Drop tablespoonfuls over pasta mixture in dish. Sprinkle with remaining shredded cheese.
  • Bake 35 to 40 min. or until heated through. Let stand 10 min. before serving.

Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 770 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 8 g, Protein 22 g

SAUSAGE LASAGNA WRAPS



Sausage Lasagna Wraps image

I have had this recipe for years and got it from the package of Hillshire Farms Polska Keilbasa. It's a simple, easy recipe and great when you want to put a meal together in a hurry. Serve with garlic bread and a salad. (next time I make this I will post pictures)

Provided by Holly Deshane

Categories     Sandwiches

Time 1h5m

Number Of Ingredients 4

1 polska kielbasa
3 slice mozzarella cheese
6 cooked lasagna noodles
1 16 oz. jar of spaghetti sauce

Steps:

  • 1. cut the kielbasa into 6 pieces. split lengthwise and stuff each piece with 1/2 slice of mozzarella cheese
  • 2. wrap each piece in a cooked lasagna noodle-roll up place in baking dish and cover with 1 jar of spaghetti sauce. You can also add shredded mozzarella cheese on top and a little parmesan cheese. bake at 350 for 30 minutes

SAUSAGE LASAGNA



Sausage Lasagna image

Provided by Anne Burrell

Time 4h45m

Yield 6 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, diced
Kosher salt
4 large cloves garlic, smashed and chopped
4 28-ounce cans whole San Marzano tomatoes
Kosher salt
1 1/2 1-pound boxes lasagna noodles
1/4 cup extra-virgin olive oil
1 pound bulk Italian sausage
4 cloves garlic, smashed
2 pinches red pepper flakes
1 12-ounce package cremini mushrooms, stemmed and sliced
1 zucchini, halved lengthwise and cut 1/4 inch thick diagonally
2 cups ricotta cheese
2 cups grated parmigiano-reggiano cheese
2 large eggs
6 to 7 fresh basil leaves, thinly sliced
1 pound grated mozzarella cheese (about 4 cups)

Steps:

  • Make the sauce: Coat a large saucepot with the olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
  • Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way.
  • Make the lasagna: Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.
  • Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook, stirring, until brown and crumbly. Remove from the pan and drain on paper towels.
  • Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.
  • In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.
  • Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil.
  • Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.

SAUSAGE LASAGNA WRAPS RECIPE - (4.6/5)



Sausage Lasagna Wraps Recipe - (4.6/5) image

Provided by á-26578

Number Of Ingredients 5

6 lasagna noodles
1 lb. smoked sausage
6 slices of Mozzarella cheese
16 oz. Italian cooking sauce
Parmesan cheese

Steps:

  • Cook and drain lasgna noodles. Divide sausage into 6 pieces. Split lengthwise and stuff with 1/2 slice of mozzarella cheese. Wrap each piece with a noodle. Place in baking dish and cover with cooking sauce. Bake at 350 degrees for 30 minutes. Serve with grated parmesan cheese. 4-6 servings.

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  • Set the now-empty pan over low-medium heat and pour in about 1/4 cup water. Add in as much spinach as can fit in the pan and cover, stirring everything up and adding more spinach as room frees up. Cook until spinach wilts, then transfer spinach to a colander lined with paper towels. Let spinach drain, then press out as much of the excess liquid as you can. Set aside for now.
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