• 9e881c07a3e02c257eb2297c446ca6a1


This hearty lasagna has oodles of layered noodle, tomato sauce, ricotta cheese and Italian sausage-perfect for a one pot winter meal.

Serves 6people
T.T. Kosher salt, to taste
1 1/2
box Oven-ready lasagna noodle (16-oz. per box)
tbsp Olive oil
lb Bulk Italian sausage, remove from casing
ea. Garlic clove, crushed and divided
tsp Crushed red pepper flakes
box (12-oz). Package of cremini mushroom, stems removed and caps sliced
ea. Large zucchini, cut in 1/2 lengthwise and sliced on a bias
cups Ricotta cheese
cups Grated parmesan cheese, divided
ea. Eggs
ea. Basil leaves, chiffonade (cut into thin strips)
qt Jarred tomato sauce
lb Mozzarella cheese, shredded
In a large saute pan coated with olive oil, bring pan to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and blot gently on paper towel.
In the same pan, remove fat and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.
In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.
Preheat the oven to 350 degrees F.
In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.

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