18-Year Traditional balsamic ·
Cooking Classics gift set ·
Garlic olive oil ·
Herb Pantry Pairing ·
Potatoes Pastas and Grains ·
Tuscan Spice blend ·
Three Cheese Sausage Lasagna
Three Cheese Sausage Lasagna
25 minutes
30 minutes
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Garlic olive oil, plus more for pan
- 1 lb sausage (including vegetarian sausage)
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fusitni's Tuscan Spice blend
- 1-2 tablespoons Fustini's 18 Year Traditional balsamic
- 2 cups marinara sauce
- 1 can (14 oz) diced tomatoes
- 1 16oz ricotta cheese (can be subbed for vegan ricotta)
- 2 cups grated mozzarella
- 1 cup shredded parmesan
- no-boil lasagna pasta sheets
- chopped herbs for garnish (basil, parsley etc)
Directions
- Heat olive oil in a large pan and add the sausage meat, breaking it up into crumbles as it cooks. Add the salt, pepper, seasoning, and balsamic. Mix well. Grease the bottom of a 9x13" baking pan.
- In a medium bowl, combine pasta sauce and tomatoes. Spread a few spoonfuls of sauce onto the bottom of the prepared pan. Add the remaining sauce to the meat mixture.
- Cover the sauce on the bottom of the pan with sheets of uncooked lasagna sheets. Add about 1/2 of the meat mixture on top of the pasta and carefully spread it out evenly. Drop spoonfuls of the ricotta over the meat, using about 1/2 of the container, followed by half of the mozzarella and parmesan.
- Place more sheets on top of the cheese. Add the remaining meat on top of the pasta and spread it out, followed by the remaining ricotta, mozzarella, and parmesan. Bake for 35 minutes until the sauce and cheese are bubbly. Serve, garnished with fresh herbs.
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