Old World Italian Sausage Lasagna

Let the lasagna-palooza continue…….

I’m making up for my slack-off here. Two recipes in one day. Call the blog police.

RECIPE: Old World Italian Sausage Lasagna

Serves: 9


1 tablespoon olive oil

1/2 green pepper, chopped

1’/2 onion, chopped

1 teaspoon garlic, minced

3/4 lb. sweet Italian sausage links, casings removed

3/4 lb. ground pork

28 ounces crushed tomatoes

1 tablespoon balsamic vinegar

2 teaspoons sugar

2 teaspoons Italian seasoning

15 ounces ricotta

1 egg, beaten

4 tablespoons parmesan cheese

1/4 teaspoon black pepper

1/4 teaspoon Italian seasoning

12 Barilla oven-ready (no boil) lasagna noodles (flat, rectangled noodles, no ridges)

2 cups mozzarella cheese, shredded


1. Heat oil in a large skillet over medium-high heat. Add green peppers, onions, and garlic. Cook 5 minutes. Add sausage and pork and cook until done. Add the crushed tomatoes, balsamic vinegar, sugar, and italian seasoning to skillet. Reduce heat to medium and cook for approximately 10 minutes.

2. In a small bowl, mix together the ricotta, egg, 2 T parmesan, pepper, and italian seasoning.

3.  To layer: Place 1 cup sauce in bottom of 9×13 pan. Top with 3 noodles, 3/4 cup ricotta mixture, 1 cup mozzarella, and 1 cup of sauce. Top with 3 more noodles. Top with 1 cup sauce and 3 more noodles. Top with remaining ricotta, 1 cup sauce, and final 3 noodles. Top with remaining sauce,  1 cup mozzarella, and sprinkle with 2 T parmesan cheese.

4. Bake covered at 350 degrees for 40 minutes. Remove cover and bake an additional 10 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Next up: Southwest Chicken Lasagna……………….


Roasted Vegetable Lasagna

Let me be the first to say, that was some amazing lasagna-palooza that I promised….and then….. I don’t post again for over a month.  Wow, I rock. Not. Haha.  I apologize…..my life has been a bit out of sync lately……and I have been all out of focus…. but I think I have my mojo back. Lucky you. 🙂 Oh, who am I kidding,  no one really cares about my little ole lasagna-palooza anyway. I just write into this big internet void and pretend that people actually read my recipe blog.  It’s a fun game actually. I like make believe….it dates back to my childhood when I thought I had an extremely good chance of growing up to be a princess….despite the lack of royalty in my blood.

Alright, alright, alright…back to lasagna. So, this next lasagna recipe is a lighter one and a vegetarian one. ….  a la roasted vegetable lasagna. Mmmm. Roasted vegetables. We are hosting a German exchange student right now and she is a vegetarian so thankfully my carnivore self  had this in my recipe repertoire…..

RECIPE: Roasted Vegetable Lasagna

Serves 9


1 eggplant, cut into 1 inch slices

3 each zucchini, sliced 1/4 inch

3 each summer squash, sliced 1/4 inch

2 red bell peppers, cut into 1 inch strips

3 Tablespoons olive oil

1/2 teaspoon garlic, minced

Kosher Salt to taste

Pepper to taste

15 ounces low-fat ricotta

2 each eggs (or 1/4 cup egg substitute)

1/4 cup parmesan

1/4 teaspoon Italian seasoning

1 tablespoon fresh parsley, chopped

Approx. 3 cups marinara sauce or your favorite spaghetti sauce

9 each lasagna noodles, cooked

2 cups mozzarella cheese, shredded

2/3 cup goats cheese

3 Tablespoons basil leaves, finely chopped


1. Preheat oven to 400 degrees. Spray two cookie sheets/baking pans with non-stick cooking spray. Place the eggplant slices on one prepared pan and the zucchini, squash, and red pepper on the second pan. Combine the oil and garlic and brush over both sides of vegetables. Sprinkle with kosher salt and pepper. Bake, uncovered, at 400 degrees for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant. Bake zucchini, squash and red pepper about 5-10 minutes longer or until edges are browned.

2. While vegetables are roasting, cook lasagna noodles according to package directions. Drain and set aside.

3. In a small bowl, mix together the ricotta, eggs, parmesan cheese, parsley, and italian seasoning.

4. To layer: Spread  1/4 cup marinara sauce in a 9×13 baking dish coated with nonstick cooking spray. Layer with 3 lasagna noodles, half of ricotta cheese mixture, half of vegetables, 1 cup of marinara sauce,  and 3/4  cup mozzarella cheese. Sprinkle with half of basil and 1/3 cup of goats cheese. Repeat layers. Top with the 3 remaining noodles, marinara sauce, and mozzarella cheese.

5. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake approximately 10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.