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Mini Sausage Lasagna Recipe

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The home economists in our Test Kitchen created this tasty mini lasagna. It strikes a perfect balance between cheese and tomato flavors.

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Mini Sausage Lasagna Recipe

Prep: 20 min. Bake: 40 min.

Yield: 2-3 Servings

20 40 60

Ingredients

4 lasagna noodles, cooked and drained
2 Johnsonville® Mild Italian Sausage links (about 1/2 pound), casings removed
1-1/2 cups spaghetti sauce
1 cup ricotta cheese
1 egg, lightly beaten
2 tablespoons Parmesan cheese
1 tablespoon each dried thyme, parsley flakes, basil and rosemary, crushed
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded mozzarella cheese, divided

Directions

Cut 3 noodles widthwise in halt. Cut remaining noodle widthwise into thirds. Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Stir in spaghetti sauce; set aside. In a bowl, combine the ricotta, egg, Parmesan and seasonings; set aside.
Spread 3 tablespoons meat sauce in a shallow 1-qt. baking dish. Top with two large noodle pieces and one small piece. Layer with half of the ricotta cheese mixture and 1/3 cup mozzarella cheese. Repeat layers once, starting with sauce. Top with remaining noodles, meat sauce and mozzarella cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting. Yield: 2-3 servings.

Nutritional Facts 1 serving (1 piece) equals 631 calories, 36 g fat (17 g saturated fat), 168 mg cholesterol, 1,223 mg sodium, 45 g carbohydrate, 5 g fiber, 33 g protein.

Originally published as Mini Sausage Lasagna in Cooking for One or Two Cookbook , p203

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