Triple Cheesy Saucy Sausage Lasagna Recipes

THREE-CHEESE SAUSAGE LASAGNA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

SWEET SAUSAGE AND THREE CHEESE LASAGNA

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.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

TRIPLE CHEESY -SAUCY-SAUSAGE LASAGNA

Steps:

• Preheat oven to 375*F.
• Cook the noodles according to the package instructions; drain.
• In a non-stick skillet over medium-high heat, cook the onion and sausage until the sausage is no longer pink, 6-8 minutes; drain the fat.
• Reduce the heat to medium; stir in the tomato paste, 1/2 tsp.
• salt, 1/2 tsp.
• garlic powder, 1/2 tsp.
• Italian seasoning, and 1/4 tsp.
• pepper.
• Add the milk; cook, stirring, until thickened, about 3 minutes.
• Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.
• Remove pan from heat.
• Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.
• Spread 1/2 cup of the reserved marinara sauce in the bottom of an ungreased 13x9" baking dish; top with 4 whole noodles, 1/3 of the cheese mixture, and 1/3 of the sausage mixture.
• Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.
• Cover the pan with foil.
• **(At this point, I usually like to refrigerate the lasagna for about 1 hour to let the flavors blend--if you choose to do it this way, preheat the oven when you're ready to bake.)** Bake until bubbly, 40 minutes; uncover the pan and bake 5-10 minutes longer.
• Serve hot.

ITALIAN SAUSAGE LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• In a medium sauce pan, sauté the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
• Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the parmesan cheese and the chopped spinach; set aside.
• Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining ¼ cup of parmesan cheese. Sprinkle with oregano.
• Preheat oven to 350 degrees F and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

EASY, SAUCY LASAGNA

Steps:

• Brown the sausage and drain if needed. Mix with 1 1/2 jars of spaghetti sauce.
• Pour half of unmixed sauce into bottom of 9 x 13 baking dish, covering bottom completely. Add a layer of noodles (uncooked), then spoon dollops of ricotta on top of noodles. Cover with 1/2 sausage/sauce mixture, being sure to cover noodles thoroughly. Add another layer of noodles, ricotta, sausage/sauce mix. Add a last layer of noddles and cover with remaining unmixed sauce. Sprinkle mozarella cheese over top liberally.
• Cover with tin foil and bake at 350 for 45 minutes, removing tin foil for last 15 minutes to brown cheese. Can be assembled ahead of time.

THREE CHEESE-SAUSAGE LASAGNA

Steps:

• Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well. Stir in bell pepper, mushrooms and zucchini.
• In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box). Add sausage and vegetables; mix gently to combine.
• In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture; spread evenly to cover noodles.
• Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.