Italian Sausage Lasagne

2014-09-06
  • Yield : 1/2 200 Pan
  • Servings : 1/2 200 Pan
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Barilla Oven-Ready Lasagne sheets make lasagne making faster. They cook to perfect al dente in a meaty sauce fragrant with herbs.

Ingredients

  • 2 boxes Oven Ready Lasagne - DO NOT BOIL
  • 1/4 cup olive oil
  • 8 oz. minced red onion
  • 3 Tbsp. minced garlic
  • 2 lbs. casings removed Italian sausage
  • 1 1/2 lbs. sliced mushrooms
  • 12 oz. thinly sliced red, yellow, and green bell peppers
  • 1 1/2 oz. chopped fresh parsley
  • 1/2 oz. chopped fresh cilantro
  • 1/2 oz. julienned fresh basil
  • 1 Tbsp. chopped fresh oregano
  • 2 tsp. chopped fresh thyme
  • 2 tsp. chopped fresh marjoram
  • 4 jars divided Barilla® Italian Baking Sauce
  • 1 cup Merlot or other dry red wine
  • 4 large eggs
  • 2 lbs. drained ricotta cheese
  • 12 oz. shredded, divided mozzarella cheese
  • 8 oz. grated Parmesan cheese

Instructions

Step 1

Spray a 4-inch deep hotel pans with non-stick cooking spray.

Step 2

In a large rondeau, cook the onions and garlic in the oil until translucent. Add the sausage and cook through, breaking up the meat. Add the mushrooms, peppers, and herbs and cook for 5 minutes, stirring. Add 2 jars Barilla® Italian Baking Sauce and the wine. Cook over high heat until the sauce comes to a simmer, stirring frequently.

Step 3

In a large bowl, beat the eggs. Stir in the ricotta, 3 oz. of the mozzarella and the Parmesan cheese.

Step 4

DO NOT BOIL THE LASAGNE SHEETS. When layering, slightly overlap lasagne sheets. They will expand to the edges of the pan during cooking. Spread sauce and filling to edges of lasagne sheets. Layer lasagne as follows:

Step 5

1. Spread 1 jar of the Italian baking sauce on the bottom of the pan.

Step 6

2. Layer 8 uncooked lasagne sheets, then 1/3 cup of sausage sauce and 1/3 of the filling over the pasta.

Step 7

3. Repeat with 2 more layers.

Step 8

4. Layer 8 uncooked lasagne sheets on top, remaining 1 jar of the Italian baking sauce, and 9 oz. mozzarella.

Step 9

Cover each pan with foil. Bake in 375°F oven for 1 hour. Uncover and continue cooking until center is hot (160° F), about 15 minutes more. Let stand 15 minutes before cutting into 24 servings.

Step 10

Note: Both sauce and filling can be prepared one day ahead, covered and refrigerated.
Let stand at room temperature for 30 minutes before assembling.

Chef Recommended Cuts
  • Oven-Ready Lasagne
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  • Spaghetti with Bottarga & Clams

  • Upcycled Vegetarian “Meatloaf” with Penne and Sauce Aurora

  • Spring Campanelle with Greens and Pistachio Gremolata

  • Creole Crawfish Lasagna Benedict (GF)

  • “Carbonara” Orzo Pasta Salad with Spring Vegetables and Portobello Lardons

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (310g)
Servings Per Container 1/2 200 Pan

Amount Per Serving
Calories 460
Calories from Fat 234
% Daily Value*
Total Fat 26g
40%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 980mg
41%
Total Carbohydrate 32g
11%
Dietary Fiber 3g
12%
Sugars 7g
Protein 23g
46%

Vitamin A 25%
Vitamin C 35%
Calcium 35%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.