Triple Cheesy -Saucy-Sausage Lasagna |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Say that one 5 times fast:) Oh, this is so worth all the fat and calories-please use only the full-fat ingredients; there's a BIG difference in taste and texture. Every layer of chunky sausage, creamy cheese, and spicy sauce is sheer pleasure:) Enjoy! Ingredients:
16 lasagna noodles, from a 16 oz. package (i use barilla) |
1 onion, chopped (1/2 cup) |
1 lb sweet italian sausage link, casings removed,crumbled |
2 tablespoons tomato paste |
3/4 teaspoon salt, divided |
3/4 teaspoon garlic powder, divided |
3/4 teaspoon dried italian seasoning, divided |
1/2 teaspoon ground black pepper, divided |
2/3 cup milk |
1 (26 ounce) jar marinara sauce (i use my mother's homemade recipe) |
1 (32 ounce) container whole milk ricotta cheese (i use polly-o) |
1 (8 ounce) package shredded whole-milk mozzarella cheese (i use polly-o) |
1/3 cup grated parmesan cheese |
1 large egg |
Directions:
1. Preheat oven to 375*F.
2. Cook the noodles according to the package instructions; drain.
3. 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.
4. Reduce the heat to medium; stir in the tomato paste, 1/2 tsp.
5. salt, 1/2 tsp.
6. garlic powder, 1/2 tsp.
7. Italian seasoning, and 1/4 tsp.
8. pepper.
9. Add the milk; cook, stirring, until thickened, about 3 minutes.
10. Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.
11. Remove pan from heat.
12. Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.
13. 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.
14. Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.
15. Cover the pan with foil.
16. **(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.
17. Serve hot.
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