Lasagna
30m prep 4h cook 5h ready
A hearty lasagna with Italian sausage, pepperoni, and a rich tomato sauce. Layers of cheese and noodles are baked until bubbly and golden.
Ingredients
- Prego Sauce
- San Marzano whole peeled tomatoes
- 6 Italian sausage browned and crumbled
- 1.5 Fennel Cheese Mix
- 1.36 kg Goat Ricotta
- 680 g cottage cheese
- 227 g grated Parmigiano-Reggiano cheese
- eggs
- 2 Parsley
- 2 Oregano
- 2 Thyme
- 0.75 Garlic powder
- Pepper
- 3 Good pepperoni sliced
- 710 ml grated Mozzarella
- Lasagna Noodles
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 445 mg
- Iron: 1.94 mg
- Magnesium: 33.3 mg
- Phosphorus: 423 mg
- Potassium: 315 mg
- Zinc: 2.79 mg
Let's Cook
-
Step 1.
Brown 6 links Italian sausage (mild or sweet) until crumbled like hamburger.
-
Step 2.
In a pot, combine 1-4 lb jar of Prego Sauce (no meat, Heart Smart traditional) and 1 or 2 28 oz cans of San Marzano whole peeled tomatoes. Cook down until correct texture, about 4 hours.
-
Step 3.
In a bowl, mix 3 pounds goat ricotta, 1.5 pounds cottage cheese, 0.5 pound grated Parmigiano-Reggiano, 3 or 4 eggs, 2 Tbl parsley, 2 Tbl oregano, 2 Tbl thyme, 0.75 Tbl garlic powder, and pepper to taste.
-
Step 4.
Add 1.5 Tbl Fennel Cheese Mix to the cheese mixture.
-
Step 5.
Slice 3 sticks of good pepperoni (from Italian deli, not for pizza).
-
Step 6.
Preheat oven to 375°F.
-
Step 7.
Layer lasagna noodles, cheese mixture, pepperoni slices, and sauce in a baking dish. Repeat layers.
-
Step 8.
Top with 3 cups grated mozzarella cheese.
-
Step 9.
Bake until bubbly and golden, about 45 minutes.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.