A rich and savory sausage lasagna with layers of herbed ricotta, gooey mozzarella, and a robust tomato meat sauce. This is the ultimate comfort food, perfect for family dinners and gatherings.
Prep25 min
Cook75 min
Servings8
Serving size: 1 serving
713cal
39gprotein
46gcarbs
42g
Ingredients
1 tbsp Olive Oil
1 lb Italian Sausage (Mild or hot, casings removed)
1 medium Yellow Onion (Finely chopped)
4 clove Garlic (Minced)
28 oz Crushed Tomatoes (One large can)
6 oz Tomato Paste (One small can)
1.5 tsp Dried Oregano
1 tsp Dried Basil
0.5 tsp Red Pepper Flakes (Optional, adjust to your spice preference)
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
Hearty, protein-packed Sausage Lasagna with crispy garlic bread. Soul-satisfying comfort food for all!
This italian_american dish is perfect for dinner. With 1084.6 calories and 46.900000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Granulated Sugar (Helps balance the acidity of the tomatoes)
1.5 tsp Salt (Divided for sauce and cheese filling)
0.75 tsp Black Pepper (Freshly ground and divided)
15 oz Whole Milk Ricotta Cheese
16 oz Shredded Mozzarella Cheese (Low-moisture, whole milk is best. Divided.)
1 cup Grated Parmesan Cheese (Freshly grated is recommended. Divided.)
1 pc Large Egg (Lightly beaten)
0.25 cup Fresh Parsley (Finely chopped)
9 oz No-Boil Lasagna Noodles (About 12 sheets)
Instructions
1
Prepare the Sausage Ragu
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook for 5-7 minutes, using a spoon to break it into small pieces until browned.
Drain off excess fat, leaving about 1 tablespoon in the pot. Add the chopped onion and cook for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sugar, 1 tsp of salt, and 0.5 tsp of black pepper. Stir until well combined.
Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently cook for at least 30 minutes (up to an hour for deeper flavor), stirring occasionally.
2
Mix the Ricotta Filling
While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the ricotta cheese, 2 cups of the shredded mozzarella, 0.5 cup of the grated Parmesan, the beaten egg, and chopped fresh parsley.
Season with the remaining 0.5 tsp of salt and 0.25 tsp of black pepper.
Mix thoroughly until everything is evenly incorporated. Set aside.
3
Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Spread 1.5 cups of the sausage ragu evenly over the bottom of the prepared dish. This prevents the noodles from sticking.
Arrange a single layer of no-boil noodles over the sauce. You may need to break some noodles to fit the dish perfectly.
Spread half of the ricotta mixture evenly over the noodles.
Top with another 1.5 cups of the sausage ragu.
Repeat the layers: noodles, the remaining ricotta mixture, and another 1.5 cups of ragu.
Place the final layer of noodles on top. Spread the rest of the sausage ragu over the noodles, ensuring they are fully covered.
Sprinkle the remaining 2 cups of mozzarella and 0.5 cup of Parmesan cheese evenly over the top.
4
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil. This traps steam and helps cook the noodles.
Bake for 30 minutes. Then, carefully remove the foil.
Continue baking, uncovered, for another 15-20 minutes, or until the top is bubbly and the cheese is melted and golden brown.
If you like a crispier top, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.
5
Rest, Slice, and Serve
Remove the lasagna from the oven and let it rest on a wire rack for at least 15 minutes before slicing.
This crucial step allows the layers to set, preventing the lasagna from falling apart when you cut into it.
Garnish with additional fresh parsley if desired, then slice and serve warm.
6
Serving size: 1 serving
371cal
8gprotein
44gcarbs
18gfat
Ingredients
1 pcs baguette (About 16-18 inches long)
0.5 cup unsalted butter (Softened to room temperature)
5 pcs garlic (cloves, freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
2 tbsp parsley (fresh, finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.