Sunday, March 20, 2022

Ina Garten's Lasagna with Sausage


 It has literally been years since I've made lasagna, but the family was craving it so I decided to give Ina's Lasagna with Sausage a go!

Ina uses turkey sausage for her recipe, but I decided to use regular sweet Italian pork sausage for lots of reasons: 1) we love pork sausage 2) couldn't find turkey sausage and not sure I'd like it in lasagna  3) price of groceries is outrageous anymore and I just buy the best quality products I can get on sale. I think everyone should buy and use what they like and I also think we have to consider the price of groceries more than we have in years past. 

My family likes a sausage sauce way better than any beef based sauces. I will tell you right now that this sauce was incredible! I think a lot of it had to do with the good quality sausage I used, so try to buy a good sausage.

I always cook my lasagna noodles to al dente, but Ina had me trying a new method. Ina says to soak your lasagna noodles in hot tap water for 20 minutes. If you like your lasagna noodles very al dente then this would be a great method for you! My husband loved how toothsome the lasagna noodles were. They were a little too toothsome to me and I'm looking forward to the leftovers b ecause I think the noodles will soften as they sit overnight and soak up the sauce.

All in all, this is a wonderfully classic lasagna recipe! The flavors are all on point and we all really loved it. I think this would be a wonderful dish to deliver to friends and family and I can definitely see myself keeping this recipe in my backpocket. I truly think it's a recipe that everyone would like. 


Lasagna with Sausage

Adapted from Food Network

by Ina Garten

Serves 8-12

2 tablespoons olive oil

1 chopped yellow onion

2 chopped garlic cloves

1 chopped red bell pepper 

1-1/2 pounds sweet Italian sausage or turkey sausage*

1 (28oz) can crushed tomatoes in tomato puree

1 (6oz) can tomato paste

1/4 cup chopped flat leaf parsley, divided

1/2 cup chopped fresh basil leaves

salt and pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus more for sprinkling

1 egg

1 pound fresh mozzarella, thinly sliced

*Notes: Ina directs you to soak your noodles in hot tap water. If you enjoy a more toothsome noodle then this would work wonderfully for you. If you enjoy a softer noodle, then go ahead and boil your noodles and follow all the other instructions. I spiced our lasagna up with a heavy dose of red pepper flakes, but feel free to spice yours up how you like!

Preheat the oven to 400F. Heat the olive oil in a large skillet. Add the onion and bell pepper and cook for 5 minutes over medium low heat, until translucent/soft. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup Parmesan, the egg, the remaining 2 tablespoons parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9x12 inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup Parmesan (or amount to your liking). Bake for 30 minutes, until the sauce is bubbling.

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  1. I've also started using the hot water method instead of boiling my noodles and it has made life so much easier. So glad to see a happy review after the last few fails! Can't go wrong with an Ina recipe, that's for sure.

  2. That sounds like a good recipe. I am huge fan of pasta. Good deal on using the pork sausage as I think the turkey would have made it dry. We tried swapping ground chicken in our cottage pie one time and it just wasn't as good as using beef. Sometimes fowl doesn't work!

    I see you put up a poll for the new chef and I am reluctant to vote! It's all tied at 4 and I just can't be the deciding vote. You and Deb have put your hearts into this blog and you are amazing keeping it up so long!

  3. I for one would love this! Everyone I make lasagna, I question why I don't make it more often. For convenience, I use the bake lasagna sheets. They are not the best, maybe soaking them first may improve the texture.


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