Sausage, Ricotta and
Mozzarella Lasagna
Classico
1 15-ounce container
ricotta cheese
1 egg, lightly beaten
Salt and pepper
Cooking spray
1 large red bell pepper,
chopped, or about
2 1/2 cups
1 medium onion, chopped,
or about 2 cups
4 garlic cloves, minced
1 1/2 pounds mixed sweet
and hot Italian-style
bulk sausage
6 cups Classico* Tomato &
Basil Pasta Sauce
1/2 cup dry red wine (or
water or beef broth)
12 no-boil lasagna noodles
4 cups shredded
mozzarella cheese
1/4 cup grated
Parmesan cheese
In a medium bowl, mix together ricotta and egg.
Season to taste with salt and pepper. Cover and
set aside.
Coat a large skillet with cooking spray and heat over
medium-high heat. Add peppers, onions and garlic;
cook for 2-3 minutes, stirring occasionally. Add sausage
and cook for 4-6 minutes, or until cooked through,
stirring until small crumbles form. Stir in pasta sauce
and wine. Reduce the heat to medium and simmer
for 10 minutes, or until heated through, stirring
occasionally. Remove from the heat.
Preheat oven to 375°F.
Spread 1 cup of sauce evenly over the bottom of a
13-by-9-inch baking dish. Arrange 3 lasagna noodles
on the sauce and spoon about 2 cups of sauce over
the top. Layer with 1/3 of the ricotta mixture, 1 cup
of mozzarella, 3 lasagna noodles and 1/3 of the
remaining sauce. Repeat the layers twice, making
sure the pasta is completely coated with sauce on
top. Sprinkle with Parmesan and the remaining
1 cup of mozzarella.
Cover tightly with foil and bake for 20 minutes.
Remove the foil and bake for an additional 15 minutes,
or until hot and bubbly. Let rest for 5-10 minutes
before serving. Makes 12 servings.
* Brands may vary by region; substitute a similar product.
Preheat oven to 425°F.
In a large bowl, combine oil, garlic, salt and pepper.
Add potatoes and toss to coat. Spread in an
ungreased 15-by-10-inch baking pan. Cover tightly
with foil. Bake for 35-40 minutes, or until tender.
Let cool for 15 minutes.
Reduce oven temperature to 350°F.
In a large skillet, brown beef with onions and seasonings; drain well. Add pasta sauce and simmer on
low for about 10 minutes.
Stir together ricotta and spinach.
Arrange 1/3 of potatoes evenly in a greased 9-by-
13-inch baking dish. Layer with 1/2 of spinach
mixture, 1/3 of meat sauce and 1/3 of mozzarella.
Repeat the next layer with 1/2 of spinach mixture,
1/3 of meat sauce and 1/3 of mozzarella. Top with
remaining potatoes, meat sauce and mozzarella.
Sprinkle with Parmesan.
Bake, uncovered, for 35-40 minutes, or until
bubbly. Let stand for 5 minutes before serving.
Makes 8-10 servings.
* Brands may vary by region; substitute a similar product.
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
5 large Wisconsin* baking
potatoes, sliced 1/4
inch thick
1 pound lean ground beef
1 large onion, chopped
Italian seasoning,
garlic salt and
pepper to taste
1 26-ounce jar pasta
sauce (any flavor)
1 15-ounce container
ricotta
1 10-ounce package
frozen chopped
spinach, thawed
and drained well
2 cups ( 8 ounces)
shredded mozzarella
2 tablespoons grated
Parmesan
Potato Lasagna
Alsum Farms & Produce, Inc./RPE
