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Italian Sausage Lasagna

Total Time

Prep: 45 min. Bake: 40 min. + standing

Makes

3 servings

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 496 calories, 19g fat (9g saturated fat), 148mg cholesterol, 1120mg sodium, 45g carbohydrate (13g sugars, 5g fiber), 36g protein.

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