Cheesy Meat Lasagna

I seem to be posting a lot of comfort food dishes lately! But hey, that’s what the winter season is for, right? Besides, lasagna is a great dish – it is fairly simple to do, is super filling, and usually creates plenty of leftovers! This 40 Minute Quick and Easy Cheesy Meat Lasagna from The Slow Roasted Italian did not disappoint me (or my husband) at all!

It involved hot Italian chicken sausage (which was kind of hard for me to find…not sure if that’s normal or not), which was really good! I have never used chicken sausage before, I don’t think, and definitely not for a lasagna. But it added a great flavour to it.

Additionally, I did not leave the tomatoes as-is, but I blended them first. Normally when I see recipes with canned tomatoes, I substitute tomato sauce (which usually changes the texture/consistency a bit), but I’ve recently started using the canned tomatoes, but it’s more work (and more clean up), so I’m not sure if I will keep doing that, but we’ll see. I have also noticed that using canned tomatoes is REALLY bland, and far more bland than using tomato sauce. Does anyone else notice that, or is it just me, cuz I am new to using canned tomatoes?

By the way, I apologize for the pictures…it is hard to take a quality lasagna picture with just a cell phone camera. But you get the idea!

Cheesy Meat Lasagna

serves 6-8

-1.5lbs hot Italian chicken sausage
-2 (14.5oz) cans Fire Roasted Diced Tomatoes with Garlic
-1 (8oz) can of tomato sauce
-2tbsp tomato paste
-1 egg
-1 (16oz) container part skim ricotta cheese
-1/2tsp fresh ground pepper
-1/2tsp kosher salt
-3/4cu grated parmesan cheese, divided
-lasagna noodles
-8oz Italian cheese blend, divided

-Preheat oven to oven to 425°F.
-Prepare lasagna noodles according to package direction, then set aside.
-In a large skillet over medium high-heat, brown the sausage. Stir in tomatoes, tomato sauce and tomato paste; simmer for 5 minutes, stirring occasionally, then remove from heat.
-Meanwhile, combine ricotta cheese, 1/2 cup Parmesan cheese, 4 ounces shredded cheese and egg, and mix until well blended.
-Spread a small amount of meat sauce onto bottom of 13×9-inch baking dish (mine’s square, so it makes less). Top with a layers of noodles, half the ricotta cheese mixture, and some more of the sauce. Repeat layers. Top with remaining noodles then cover with sauce and sprinkle ¼ cup Parmesan cheese. Spread remaining shredded cheese over the top, and cover with foil.
-Bake for 20 minutes, then remove the foil. Bake further, uncovered, 5 minutes until cheese is melted. Let it stand 5 minutes before serving.


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