Monday, October 8, 2012

Nesting Big Time

After traveling so much the last few weeks it was really nice to be home for a stretch.  I find that when I am home I want to do EVERYTHING.  Cooking. Cleaning. Organizing. Decorating.  Yes, yes, and yes!

I found myself making huge, multi course meals every night.  Mr. J thoroughly enjoyed his lunches. It was a bit overwhelming for me but I did enjoy the cooking part. 

One of the meals I put together was lasagna.  We had ricotta to be used and let's just say I have a soft spot in my heart for lasagna.  

This dish isn't for the quick weeknight meals. It takes some prep time and cooking time.  It is a Sunday night favorite for us best enjoyed with a glass of wine while putting it all together. 

Lasagna with Sausage

by Emily Morris
Prep Time: 30 minutes
Cook Time: 30 minutes
Keywords: bake entree pasta Italian

Ingredients (serves 12)
  • 1 pound sweet Italian sausage
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees.

To assemble, spread 1/2 cup of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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  1. wow! they look absolutely amazing

  2. Wow, this is one impressive lasagna! Cooking big meals is both stressful and gratifying. I seriously just want to face plant into this cheesy dish!

  3. This lasagna sounds delicious!

  4. Yay for nesting! And yay for lasagna! Thank you for sharing another delightful post and recipe. I hope you have a wonderful week, full of good food and laughter.

  5. You make your lasagna exactly how I like it! And your photos have made my mouth water...time to put this on the menu...and soon!!!!

  6. I would eat this anytime... any day!! Love a hearty lasagna. :)


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