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Cheesy Lasagna Recipe

Cheesy Lasagna Recipe photo by Taste of Home

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During the holidays, it's nice to welcome friends and family into your home for a hearty meal of lasagna. Every bite is packed with cheese, sausage and sauce.

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Cheesy Lasagna Recipe

Prep: 30 min. Bake: 70 min. + standing

Yield: 12-15 Servings

30 70 100

Ingredients

1-1/4 cups chopped onion
3 to 4 garlic cloves, minced
2 teaspoons canola oil
5 cups crushed tomatoes
1 can (6 ounces) tomato paste
1 celery rib, chopped
1/4 cup minced fresh parsley
1 bay leaf
1 tablespoon brown sugar
2 teaspoons dried oregano
1-1/2 teaspoons salt
1/2 teaspoon dried thyme
1 pound bulk Johnsonville® Ground Sausage
6 lasagna noodles, cooked and drained
1 carton (15 ounces) ricotta cheese
1 pound sliced part-skim mozzarella cheese
1/2 pound sliced provolone cheese

Directions

In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Discard bay leaf from sauce. Set 1 cup aside. Add sausage to remaining sauce.
Spread reserved sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, half of the sauce, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
Cover and bake at 350° for 60 minutes. Let stand 5 minutes before cutting. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 303 calories, 18 g fat (10 g saturated fat), 57 mg cholesterol, 715 mg sodium, 17 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Cheesy Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p53

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Cheesy Lasagna

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Reviewed on Sep. 15, 2011 by s_pants

A very good and VERY cheesy lasagna. I would make this one again, but I think I've had better. I think I like it better with ground beef as opposed to sausage, but that is just a personal preference.