Ingredients
Scale
- 1 box no boil brown rice lasagna noodles, or any kind of no boil noodles you like, or heck, boil some noodles if you like, you’re in charge!
- 1 recipe Quick Fire Roasted Tomato Sauce, or jarred marinara sauce, about 6 cups
- 2 tablespoons olive oil, divided
- 1 lb Italian turkey sausage
- 1/2 yellow onion, about 1 cup
- 2 cloves garlic, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 15 oz tub of full fat ricotta cheese
- 1 egg
- 1/2 teaspoon Kosher salt
- 14 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 3 cups smoked fontina cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
Instructions
- Heat oven to 350 degrees. Spray a 9×13 pan with cooking spray and set aside.
- Shred the mozzarella and fontina cheeses and mix together.
- In a medium bowl, mix together the ricotta, egg, 1/4 cup of Parmesan, parsley, basil and salt and pepper.
- Saute the Italian sausage in 1 tablespoon of olive oil over medium heat until cooked through, drain fat from the pan and place sausage in a bowl.
- Using the same pan, saute the onion (and spinach or roasted red peppers, if using) until softened, about 5 minutes. Add the garlic and saute for another 30 seconds.
- Add the sausage back to the pan along with 1/2 teaspoon Kosher salt and 1/4 teaspoon ground black pepper. Stir to combine, then add all but 1 cup of tomato sauce to the pan and heat through. Remove from heat.
- Start layering the lasagna: spread the reserved cup of tomato sauce on the bottom of the baking pan to keep the noodles from sticking. Then layer 3 lasagna noodles over the sauce. Next layer half of the meat sauce over the noodles, followed by half of the fontina/mozzarella cheese. Repeat the layers one more time: noodles, meat sauce, ricotta, shredded cheese.
- Finally, sprinkle the remaining 3/4 cup of Parmesan on top and bake covered (I used tin foil) for 50 minutes.
- Uncover and bake for another 15-20 minutes until the top is browned and the lasagna is bubbling. Let cool for 10-15 minutes before serving.
Notes
Serve with a nice green salad and vinaigrette to make yourself feel better about eating a giant hunk (or two) of lasagna.
Options include:
– adding chopped fresh spinach to the sausage mixture
– adding roasted red peppers to the sausage layer
– substituting full fat cottage cheese for the ricotta if you can’t find it, or don’t like it
