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Mini Sausage Lasagna

Mini Sausage Lasagna
The home economists in our Test Kitchen created this tasty mini lasagna. It strikes a perfect balance between cheese and tomato flavors.
2-3 ServingsPrep: 20 min. Bake: 40 min.

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
© Taste of Home 2013

2 of 2

Mini Sausage Lasagna (continued)

Directions (continued)

  • longer or until heated through. Let stand for 5 minutes before
  • cutting. Yield: 2-3 servings.
Nutrition 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.
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