Lasagna with Italian Sausage Recipe

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella offers lower fat content.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Remove Italian sausage from its casing and crumble it into a skillet; cook for about 10 minutes until browned without adding oil.

Reconstitute dried porcini mushrooms in hot water for about 15-20 minutes; set aside after draining.

In a skillet, heat olive oil and add reconstituted porcini mushrooms and sliced baby bella mushrooms; cook for about 4-5 minutes until wilted.

In a bowl, mix ricotta cheese, Parmesan cheese, and 2 eggs until combined; this mixture will bind the ricotta for the lasagna.

Grease a 9x13 baking pan and spread 1 cup of tomato sauce on the bottom to prevent sticking.

Layer no-boil lasagna noodles over the sauce, overlapping them slightly.

Spread about one-third of the ricotta mixture over the noodles.

Add half of the cooked crumbled sausage on top of the ricotta layer.

Sprinkle 2 cups of shredded mozzarella cheese over the sausage layer.

Pour 1 cup of tomato sauce over the mozzarella layer and sprinkle with Parmesan cheese.

Add another layer of no-boil lasagna noodles, overlapping slightly.

Spread another third of the ricotta mixture over the noodles.

Add the cooked mushrooms evenly over the ricotta layer.

Pour 1.5 cups of tomato sauce over the mushrooms and sprinkle with more Parmesan cheese.

Finish with a final layer of no-boil lasagna noodles and top with remaining sauce and cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens