Peppy Lasagna
Submitted by jana
Classic Italian-American lasagna with hot Italian sausage, a carrot-and-celery-studded tomato sauce, creamy ricotta filling, and stretchy mozzarella. A peppery weeknight crowd-pleaser.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThe weeknight lasagna that earned its name from hot Italian sausage, which delivers a gentle fennel-and-red-pepper-flake kick without sending the whole dish into four-alarm territory. Hot sausage gets browned with onion, celery, and carrot (a classic Italian soffritto), then simmered in tomatoes and tomato paste with oregano for 30 minutes while you prep the rest.
The ricotta filling is standard but well-balanced: whole ricotta, Parmesan, eggs to bind, and fresh parsley. Layered between cooked lasagna noodles and a generous pile of mozzarella, it bakes into a bubbling, cheesy casserole that feeds 8 comfortably.
Let it rest 10 to 15 minutes before cutting squares. This is the difference between clean slices and a melty mess sliding across the plate.
Kitchen Tips
- Use hot Italian sausage, not sweet. The name of the recipe depends on the heat from the sausage itself; sweet sausage leaves the whole dish tasting flat.
- Dice the carrot and celery fine. Large chunks stay firm in the final bake and create awkward bites; fine dice melts into the sauce.
- Boil the noodles just until pliable, about a minute less than the package says. They finish cooking in the oven; al dente-plus gives you mushy layers.
- Let the lasagna rest at least 15 minutes before slicing. Patience now means beautiful squares later.
Variations
- Add ½ pound ground beef with the sausage for a meatier sauce.
- Fold 10 ounces of thawed, squeezed frozen spinach into the ricotta for a Florentine version.
- Substitute cottage cheese for half the ricotta for a lighter filling (common in Midwestern family recipes).
Ingredients
Directions
In skillet, cook sausage, onion, celery and carrot until meat is lightly browned.
Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the first ¼ teaspoon pepper.
Simmer, uncovered, 30 minutes, stirring occasionally.
Cook lasagna according to package; drain well.
Combine ricotta, Parmesan, eggs, parsley and remaining pepper.
Place half the noodles in a greased 13½x8½ x 1-¾-inch baking dish .
Spread with half the cheese filling; add half the mozzarella, and half the meat sauce.
Repeat layers.
Bake, uncovered, in 375℉ (190℃) F oven for 30 minutes.
Let stand 10 to 15 minutes before serving.
Cut into squares to serve.
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