Turkey Sausage (or Vegetarian) Lasagna
To me, lasagna is love on a plate. It’s the homemade sauce, the layering of noodles with cheese… it’s pretty much perfect. So, how the heck do you pull it off on a weeknight? I did a little experiment with the “no boil” noodles and had great results. You can make the lasagna in the morning, cover and refrigerate it, then bake it off before dinner time. Served with a crunchy romaine salad and garlic bread, your kids might think you’re the best parent ever.
- Make Ahead
- Vegetarian Option
- 2 tbsp olive oil
- 1/2 small yellow onion, finely diced
- 1 tbsp garlic, minced
- kosher salt and freshly ground pepper
- 1 lb mild Italian turkey sausage, casings removed
- 2 28 oz can crushed tomatoes
- 4 cups grated mozzarella
- 15 oz cottage cheese
- 1/2 cup grated Parmesan
- 2 eggs, lightly beaten
- 18 “No-Boil” lasagna noodles, 3 ½” x 7”
In a large frying pan, heat the olive oil over medium heat. Add the onion and sauté until soft, stirring occasionally, about 5 minutes. Stir in the garlic, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper and cook for 1 more minute. If using it, add the turkey sausage, using a wooden spoon to break it up into pieces. Cook for 5 minutes, or until the meat is just browned and crumbly. Add the tomatoes, bring to a simmer, and reduce the heat to low, allowing it to simmer for 10 minutes. Remove from the heat. Taste and add more salt and pepper if needed. (You’ll probably want more salt.)
While the sauce is simmering, combine 3 cups of the mozzarella cheese, the cottage cheese (or ricotta), Parmesan cheese, and eggs. Stir until well combined.
If baking immediately, preheat the oven to 350˚F. Assemble the lasagna: In the bottom of a deep 9”X13” baking dish, spread ½ cup of the tomato sauce over the bottom. Use 6 lasagna noodles (or 3 if using large noodles) to cover the bottom of the pan. Spread ½ of the cheese mixture over the noodles, then top with 2 cups of the sauce. Add another layer of noodles and cover with the other ½ of the cheese mixture. Pour 2 more cups of the sauce over the cheese. Top with the last 6 noodles, then spread the remaining sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with aluminum foil and refrigerate until ready to cook.
Bake the lasagna covered for 40 minutes. Remove the foil, and continue to bake until it’s bubbly and the noodles have softened, about 10-20 minutes longer. Allow to cool for 5 minutes before cutting.
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