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Italian Sausage Lasagna (Cooking for 2)
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
A delicious and indulgent small-scale lasagna with Italian sausage, fire-roasted tomatoes, and three types of cheese - perfect for a satisfying meal with leftovers for lunch.
Ingredients:
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 cup whole-milk ricotta cheese (from 15-oz container)
  • 2 tablespoons butter
  • 1/2 lb bulk mild Italian sausage
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 cups Muir Glen™ organic tomato basil pasta sauce (from 26-oz jar)
  • 4 no-boil lasagna noodles (from 8-oz package)
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons thinly sliced fresh basil leaves, if desired
Instructions:
  • Preheat the oven to 425°F and generously spray an 8x4-inch loaf pan with cooking spray. Combine mozzarella and ricotta cheeses in a medium bowl and set aside.
  • In a 10-inch nonstick skillet over medium-high heat, melt butter until sizzling. Sauté sausage, onion, and pepper flakes in the butter for 5 to 7 minutes, stirring often, until sausage is fully cooked and onion is tender. Drain any excess fat. Add the sauce back to the skillet and mix well.
  • Start by evenly layering 1/2 cup of sauce mixture at the bottom of the loaf pan. Add a lasagna noodle on top. Spread 1/2 cup of ricotta mixture over the noodle. Pour another 1/2 cup of sauce mixture over the ricotta. Add another lasagna noodle. Top with 1/2 cup of ricotta, followed by 1/2 cup of sauce. Add another lasagna noodle, then the remaining ricotta. Finish with a final lasagna noodle and pour the rest of the sauce mixture over it. Finally, sprinkle Parmesan cheese on top.
  • Cover with foil and bake for 20 minutes. Uncover and bake for an additional 15 to 20 minutes, or until the pasta is tender and the mixture is bubbling at the edges. Allow to stand for 10 minutes, then garnish with fresh basil.

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