Sweetandsavorylasagna Recipes

SWEET SAUSAGE AND THREE CHEESE LASAGNA

Sweet Sausage and Three Cheese Lasagna image

Provided by Aida Mollenkamp

Time 2h

Yield 12 to 15 servings/10 cups sauce

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 medium garlic cloves, thinly sliced
1/2 medium yellow onion, finely chopped (about 1 cup)
Kosher salt and freshly ground black pepper
1 pound sweet Italian sausage, removed from casings and crumbled
8 ounces lean ground pork
1/3 cup dry white wine
Two 28-ounce containers crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
2 medium dried bay leaves
One 9-ounce box no-boil lasagna noodles
24 ounces ricotta cheese
1 pound mozzarella cheese, low-moisture or fresh, thinly sliced
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

Steps:

For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

SWEET-AND-SOUR SAUSAGE

Sweet-and-Sour Sausage image

This main dish is a nice change of pace from traditional sweet-and-sour meatballs. It's much quicker to make, too. For variety, I like to substitute a different kind of sausage, like spicy Italian.-Nova MacIsaac, Souris, Prince Edward Island

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (12 ounces) uncooked sausage links
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/2 cup vinegar
1/2 cup ketchup
1 can (8 ounces) crushed pineapple, drained
Hot cooked rice

Steps:

In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.

Nutrition Facts :

SWEET SAUSAGE MARSALA

Sweet Sausage Marsala image

I have made this several times for guest's of mine, and they have all loved it. It's a great Italian dish that doesn't require a lot of work.

Provided by Jennifer Russell

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
1 pound mild Italian sausage links
⅓ cup water
1 clove garlic, minced
½ large onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 tablespoon Marsala wine
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 pinch dried oregano
1 pinch black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

Nutrition Facts : Calories 509.5 calories, Carbohydrate 66.1 g, Cholesterol 29.8 mg, Fat 16.1 g, Fiber 5 g, Protein 21.9 g, SaturatedFat 5.3 g, Sodium 740.6 mg, Sugar 5.2 g

SWEET AND SAVORY LASAGNA

Sweet and Savory Lasagna image

The secret ingredient in this lasagna is the brown sugar in the sauce. It gives it such a savory taste! I also really like using cottage cheese instead of the traditional ricotta - it's more moist, tastes delicious, and is also cheaper. This lasagna is very saucy and can be soupy the day it's made (especially if you are using a smaller pan with 12 noodles instead of 15). It still tastes great though. By the second day the noodles will suck up the excess sauce but leave enough so that this lasagna never gets dried out (I can't stand dry lasagna). Hope you enjoy it as much as my husband does!

Provided by wisewoman83

Categories One Dish Meal

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

12 -15 lasagna noodles (depending on pan size)
1 -1 1/2 lb ground meat
1 large onion, diced
1 -2 teaspoon of minced garlic (optional)
91 ounces spaghetti sauce (I like the big Prego 67 oz. jars with the addition of a 24-oz. jar)
1/2 cup brown sugar (more or less to taste)
2 eggs
4 cups shredded mozzarella cheese, divided into 3 and 1
1 (24 ounce) container cottage cheese
parsley, to sprinkle on top (optional)

Steps:

Boil the lasagna noodles until done; rinse.
Brown the ground meat, onion, and garlic; drain fat.
In a large bowl, mix the spaghetti sauce and brown sugar.
In another bowl, mix the eggs, 3 cups of mozzarella, and cottage cheese.
Preheat oven to 350.
In a large, deep casserole dish, start layering your lasagna. Start with sauce, then noodles, then half the meat, more sauce to cover the meat, and half the cheese mixture. Repeat. You will end with the third layer of noodles covered in the last of the sauce. Be generous with the sauce even if it seems to be getting soupy; the noodles are going to suck it all up.
Cover with foil (shiny side in) and bake at 350 for 45 minutes.
Remove foil cover and spread the remaining mozzarella cheese on top. Sprinkle with parsley for color.
Bake uncovered for another 10 minutes or until cheese is completely melted.
Let cool for at least 10 minutes before serving.

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