There’s something unique regarding Italian food during the holidays, and a couple of meals can cover homemade Sausage Lasagna for Christmas. Layers of noodles, meat, cheese as well as homemade sauce are flavored with fennel seeds, garlic, and crushed red pepper for a hearty and heartwarming entree. The baked meal is stylish enough to serve for your vacation supper, but simply sufficient to make for hectic weeknights.
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The trick to any type of excellent pasta meal is a fantastic sauce. To make the sauce for this recipe, start by cooking the sausage. At the same time, in a separate frying pan, start sauteing the onion, bell peppers, and garlic. When the sausage is collapsed and prepared via, drain any type of excess fat, after stir in the smashed tomatoes as well as prepared vegetables. Include the poultry supply till the sauce is slightly liquidy. Include your seasonings and also let the mix simmer for about 20 minutes.
While it might seem a bit thin, poultry supply guarantees that the sauce is watery sufficient for the no-boil noodles to cook while getting added taste. Bear in mind, that this dish returns more sauce than you’ll require, but just keep it in the fridge freezer and also save it for later.
As soon as the sauce is done, you can construct the lasagna with your noodles, sauce, ricotta, and also mozzarella cheese. Bake the recipe for concerning 45 mins, or until cheese is gurgling and gold brown. Offer the dish alongside even more holiday favorites, like honey polished ham and environment-friendly bean casserole.
The Ingredients for Sausage Lasagna
- 2 pounds bulk Italian sausage
- Neutral oil, as needed
- 1 onion, small dice
- 1 bell pepper, medium dice (the color of your choice)
- 2-4 cloves garlic, minced
- Salt to taste
- 2 cans (28 ounces each) crushed tomatoes
- 8-12 ounces of chicken broth or water
- 1/2 tablespoon Italian seasoning, optional
- 1 teaspoon fennel seeds, optional
- Crushed red pepper to taste, optional
- 1 package (9 ounces) no-boil lasagna noodles
- 1 pound ricotta cheese
- 1 pound mozzarella cheese
- 1-2 ounce Parmesan cheese, grated
To start preparing the dish for the directions below:
For the sauce: Place a heavy-bottomed pot over medium-high heat, then add oil to coat the base. Include sausage; saute until prepared, stirring to separate pieces, 8– 10 minutes. While sausage chefs, saute onion, bell pepper, and garlic in a tablespoon or two of oil in a separate pan up until soft, regarding 5 mins. Period with salt. Drainpipe and also discard any kind of collected fat when the sausage is cooked. Stir in smashed tomatoes and also cooked veggies. Add poultry stock or water up until sauce is somewhat liquidy. Season with salt and also mix in optional Italian seasoning, fennel seeds, and also smashed red pepper; simmer to mix tastes, 20 to 30 mins.
To create pasta: Ladle a slim layer of sauce over the bottom of a 13-by-9-inch casserole meal. Lay noodles over the sauce with sides overlapping. Add sauce up until it’s coming up the sides, then spray Parmesan over.
To bake, cover pasta with aluminum foil and slide right into a heated, 350-degree stove up until sauce is boiling and noodles are prepared through, concerning 45 minutes. Let lasagna remainder for 10– 15 minutes before offering.
Nutrition info per offering (for 10 servings): 498 calories, 27 g fat, 13 g saturated fat, 82 mg cholesterol, 36 g carbs, 10 g sugar, 29 g healthy protein, 917 mg salt, 4 g fiber.
This recipe as written by James P. Dewan originally showed up in The Chicago Tribune.