Ultimate Sausage and Cheese Lasagna Recipe

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Total time: 30 minutes preparation + 2 hours 30 minutes cooking

Yields: 12 servings

Lasagna Recipe Ingredients:

1 pound sweet Italian sausage

¾ pound lean ground beef

½ cup onion, minced

2 crushed garlic cloves

28 ounce crushed tomatoes

6 ounce tomato paste

6.5 ounce canned tomato sauce

½ cup water

2 tablespoons white sugar

1 and half teaspoons dried basil leaves

Half teaspoon fennel seeds 1 teaspoon Italian seasoning

1 tablespoon salt

¼ teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

Pinch of salt

¾ pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese

Lasagna Recipe Directions:

1. In a Dutch oven, cook sausage, beef, garlic, onion over medium heat until well browned. Add in tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, sugar, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Cover and let it simmer for about 1 ½ hours, stirring occasionally.
2. Bring a large pot of water (lightly salted) to boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain noodles and rinse with cold water. In another bowl, combine ricotta cheese with egg, remaining parsley, and pinch of salt.
3. Preheat oven to 190 degrees Celsius.
4. To assemble, spread 1 and half cups of meat sauce in the bottom of a 9*13 inch baking dish. Arrange six noodles lengthwise over meat sauce. Spread one half of the ricotta cheese mixture. Top with one third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, sprinkle with ¼ cup Parmesan cheese. Repeat the layering process, and top it up with remaining mozzarella and Parmesan cheese. Cover with foil in order to avoid sticking. Spray foil with cooking spray.
5. Bake in a preheated oven for 25 minutes. Remove foil, and bake for additional 25-30 minutes. Cool for 15 minutes before serving.

Looking for a delicious side for your lasagna? Try this Caprese Salad recipe!

For more delicious and easy dinner recipes, check out our recipe archives for easy dinners.

Hearty Spring Dinner: Vegetable Lasagne

Image via: Half Baked Harvest

Total Time: 20 minutes preparation + 55 minutes cooking

Yields: 4 servings

Ingredients

30g butter

¼ cup flour

1 and half cups milk

1 bunch asparagus, trimmed and sliced

2 zucchini cut into ribbons

2 green onions trimmed and cut

1 bunch spinach, trimmed

10 instant lasagna sheets, dried

1 cup frozen peas

250g ricotta, fresh

2 plum tomatoes, thinly sliced

2/3 cup chopped fresh basil leaves

1 cup pizza cheese, grated

Some extra basil leaves to serve

Procedure

Image via: Gojee

1. Pre heat oven to 200-180 degrees Celsius (fan forced)
2. In a small saucepan, melt butter over medium heat. Add flour. Cook for 1 minute or until bubbling, keep stirring. Remove from the heat. Slowly pour in milk and stir until combined. Put back to heat. Cook for 3-4 minutes or until sauce boils and thickens. Make sure to stir constantly. Remove from the heat and season with salt and pepper.
3. In a medium saucepan, bring salted water to boil. Add zucchini, asparagus, and onions. Boil for 2 minutes. Remove using a slotted spoon and drain on paper towel. Add spinach to pan and cook for 1 minute or until wilted. Again remove using a slotted spoon. Let it cool then squeeze out excess moisture. Roughly chop.
4. Cover the base of 8 cup capacity ovenproof dish with 2/3 cup of white sauce. Layer it with ¼ lasagna sheets trimmed to fit followed by asparagus mixture, 1/3 ricotta, and peas. Top it up with 1/3 of remaining lasagna sheets, ½ remaining ricotta, and ½ bunch spinach. Repeat the process. Now top it up with the remaining lasagna sheets and white sauce. Arrange basil leaves and tomato on the top. Sprinkle with cheese.
5. Bake for 40-45 minutes or until golden and tender. Serve with extra basil leaves.

Celebrate the fresh flavors of the season with this healthy spring dinner recipe. The best part is it won’t weigh you down, yet is wonderfully satisfying.

Sunday Dinner: Chicken Cheese Lasagna Recipe

Image Via: Tasty Kitchen Blog

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Ingredients

9 lasagna sheets

1 medium onion, chopped fine

2 cloves garlic, minced

1 stick butter

1/2 cup all purpose flour

2 cups chicken broth

1-1/2 cup milk

4 cups shredded mozzarella cheese

1-1/4 cup parmesan cheese

2 cups ricotta cheese

1 tbsp fresh chopped parsley

1 tsp oregano

1 tsp dry basil

1/4 tsp freshly ground pepper

2 cups cooked chicken, cut into bite size pieces

3 cups baby spinach, thawed, drained and chopped

Directions

Image Via: Exquisite Girl

1. Preheat the oven to 350°F.
2. Heat a large deep pan and boil water in it. Add a lot of salt to make the water really salty. Dip the lasagna sheets in the boiling water and cook them for about 8 to 10 minutes.
3. Once done, remove the sheets from boiling water and rinse with cold water.
4. In a separate pan, melt butter. Add to it onions and garlic. Cook them until they are soft and give out a nice cooked smell.
5. Now stir in flour and salt and cook until the mixture becomes bubbly.
6. Now fold in chicken broth and milk and boil for a minute.
7. Add 2 cups mozzarella cheese and 1/2 cup parmesan cheese to the above mix. Stir continuously till the cheese melts and the mixture turns into a good saucy consistency.
8. Stir in basil, oregano and ground pepper. Bring down from heat.
9. Pour 1/3 of the sauce in a baking dish(9”X13”)
10. Place three lasagna strips over the sauce to cover the base. On the top of lasagna strips spread chicken and ricotta cheese evenly. You could even premix chicken and ricotta cheese for a better spreading consistency.
11. Now top it up with 3 more lasagna strips, 1/4 of the remaining sauce mix, spinach and the remaining mozzarella cheese and 1/2 cup parmesan cheese.
12. Place 3 more lasagna strips on it and pour all of the remaining sauce on the top. Garnish with 1/4 cup parmesan cheese & parsley and put away to bake for about 40 minutes at 350°F.
13.  Let the lasagna cool off for a bit and then serve hot.

This Sunday Dinner Recipe is a perfect winter meal. The warm lasagna served fresh and hot does so much to bring down the winter chill. If you want some more flavors in this lasagna recipe, try adding thinly sliced mushrooms along with the spinach. They taste amazing too! This lasagna goes well with fresh homemade garlic bread too. You might want to give it a try. I would love to hear what you have to say about this recipe. Please pour in your feedback.

Click here for more Lasagna Recipes!

Mushrooms, Parmigiano cheese and lasagna make a great combination. If you want a healthy, filling meal, than go ahead and try this great recipe from Cooking Light. Add a green salad for a side dish and you will need nothing more.

Savory Vegetarian Mushroom Lasagna

Image via: Pinterest

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Ingredients

• 1 cup boiling water
• 1 ounce dried porcini mushrooms
• 1 tablespoon butter
• 2 tablespoons olive oil, divided
• 1 1/4 cups chopped shallots (about 4)
• 1 (8-ounce) package presliced cremini mushrooms
• 1 (4-ounce) package presliced exotic mushroom blend
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons chopped fresh thyme
• 6 garlic cloves, minced and divided
• 1/2 cup white wine
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh chives, divided
• 3 cups 2% reduced-fat milk, divided
• 1.1 ounces all-purpose flour (about 1/4 cup)
• Cooking spray
• 9 no-boil lasagna noodles
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Image via: Good Housekeeping

Directions

1. Preheat your oven to 350°. Combine the boiling water with the porcini, cover them and let them stand for about 30 minutes. Strain the mushrooms using a cheesecloth lined sieve but make sure to save the strained water.
2. Take a large skillet and melt the butter over medium to high heat. Add about 1 tbsp. oil and swirl a little to coat the skillet’s surface. Add the shallots and sauté for 3 minutes. Now, add the cremini and the exotic mushrooms, half of the salt and half of the pepper. Cook for about 6 minutes or until the mushrooms are browned. Now, add the thyme and half of the garlic cloves. Cook for 1 minute and stir in the wine. Let it come to a boil. Cook for about 1 minute or until the wine evaporates. Don’t forget to scrap the pan so the browned bits are combined into the sauce. Remove from the heat and stir in the cream cheese and 1 tbsp. chives. Now it’s time to add the porcini mushrooms.
3. Take a saucepan and heat it over medium to high heat. Add the remaining oil and coat the pan. Add the left over garlic cloves and sauté for half a minute. Add the strained porcini water, 2 ¾ cups milk, the remaining salt and pepper and bring to a boil. Now, in a small bowl, combine the remaining milk and the flour with a whisk. Add this mixture to the milk mixture and let it simmer for about 2 minutes, until it gets slightly thick by constantly stirring using a whisk.
4. Coat an 11×7 inch ceramic or glass baking dish with cooking spray and spoon ½ cup of the sauce into it. Now top with 3 lasagna noodles. Over the noodles, spread half of the mushroom mixture and repeat the layers. Top with remaining sauce. Lastly, sprinkle the cheese over the lasagna.
5. Bake for about 45 minutes or until it is golden. Top with the leftover chopped chives and enjoy!

Image via: Delish

This recipe might not be the quickest or easiest recipe, but the result is definitely worth the effort! This week try this Savory Vegetarian Mushroom Lasagna Recipe and tell us what you think! Your visiting guests and family are bound to love it!

For more easy recipes on Stagetecture, click here.

Sticking to a healthy diet can be especially hard when winter weather has you craving comfort food. One of the easiest ways to avoid temptation is to make sure that you arm yourself with an arsenal of quick and tasty recipes at your disposal. This roasted eggplant lasagna recipe is sure to become a family favorite. It’s so deliciously cheesy that you won’t even miss the noodles.

Healthier You: Roasted Eggplant Lasagna

Image Via: Dinner in Venice

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Ingredients:

1 large eggplant

1 small onion

1 tablespoon minced garlic

64 ounces of crushed tomatoes 

6 ounces tomato paste

3 bay leaves

1 tablespoon dried Italian seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

8 oz. shredded mozzarella cheese

Image Via:Salu Salo Recipes

Preparation:

1. Mince the onion and garlic.
2. In a large sauce pot, gently sweat the onions and garlic with a few tablespoons of olive oil. Cook them for about two minutes or until the garlic is fragrant and the onion is translucent.
3. Add the crushed tomatoes, tomato paste, bay leaves, Italian seasoning, dried basil, and dried oregano to the pot. Season it with salt and pepper and turn the heat to low.
4. Allow the sauce to simmer for 1-2 hours, stirring and adjusting the seasonings for later.
5. When ready to make the lasagna, pre-heat the oven to 400 degrees Fahrenheit.
6. Peel the eggplant and slice it into thin rounds. (Note: You don’t want the slices to be transparent, but beyond that you’ll want them to be as thin as possible in order to ensure that they fully cook through.)
7. Grease a bake proof casserole dish with cooking spray.
8. Spoon enough tomato sauce into the dish to coat the bottom.
9. Arrange the pieces of eggplant in a single layer, so that their edges touch, but they are not tightly packed.
10. Lightly spread tomato sauce over the rounds and sprinkle with cheese.
11. Repeat the layers, topping the casserole with the remaining mozzarella cheese.
12.  Cover the dish with tented tinfoil and transfer it into the oven.
13. Bake it for an hour, removing the tinfoil for the last fifteen minutes to give the cheese a chance to brown.
14. Allow the lasagna to cool for at least ten minutes before serving.

This recipe is especially freezer friendly. You will have a large quantity of extra sauce leftover, so could easily double the other ingredients and make an additional casserole for a particularly hectic weeknight. It also reheats well, so feel free to earmark leftovers for tomorrow’s lunch.

For more easy meals on Stagetecture, click here.