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Italian Sausage Lasagna

Italian Sausage Lasagna
"I received this recipe from a friend," writes Becky Harrington of Grandin, North Dakota. "It's the best lasagna I've had!"
3 ServingsPrep: 45 min. Bake: 40 min. + standing

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

  • 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.
  • Spread 1/4 cup sauce in an 8-in. x 4-in. loaf pan coated with cooking
  • spray. Trim noodles to fit dish. Layer a third of the noodle pieces
© Taste of Home 2013

2 of 2

Italian Sausage Lasagna (continued)

Directions (continued)

  • over sauce; top with a third of the remaining sauce, a third of the
  • ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers
  • twice.
  • Cover; bake at 375° for 30 minutes or until browned. Sprinkle
  • with Parmesan cheese. Let stand for 15 minutes before cutting.
  • Yield: 3 servings.
Nutrition Facts: One serving: 1 piece (prepared with turkey sausage, part-skim ricotta and 3/4 cup mozzarella) equals 496 calories, 19 g fat (9 g saturated fat), 148 mg cholesterol, 1,120 mg sodium, 45 g carbohydrate, 5 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013