Italian Sausage Lasagna (Cooking for 2)
Perfect for when you don’t want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.
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 cup diced red onion
- 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
Directions
- 1
Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
- 2
In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
- 3
Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
- 4
Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.