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Messy Lasagna Recipe by Paula Deen

Moderate Level
125 MIN 20 Prep + 105 Cook
Servings
$ /Serving
Print
Moderate Level
125 MIN 20 Prep + 105 Cook
8-10 Servings
$ /Serving

Messy Lasagna Recipe by Paula Deen

Moderate Level
125 MIN 20 Prep + 105 Cook
8-10 Servings
$ /Serving

Ingredients

  • 1 tablespoon olive oil
  • 2 (20 oz) packages hot turkey sausage, casings removed
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 2 (25.5 oz) cans pasta sauce
  • 1/4 cup red wine
  • 2 teaspoons dried basil
  • 1 teaspoon red pepper flakes
  • 1 (15 oz) container ricotta cheese
  • 1/2 teaspoon salt
  • 2 tablespoons fresh parsley, chopped
  • 1 egg, beaten
  • 1 (16 oz) package lasagna noodles
  • 4 cups mozzarella cheese, shredded
  • 1 1/2 cups Parmesan cheese, shredded

Preparation

Preheat oven to 375°.

 

Heat olive oil in large saucepan. Add onion, garlic and sausage, cooking over medium heat until sausage is no longer pink; drain.

 

Add sauce, red wine, basil and red pepper flakes to meat mixture. Bring to a boil, reduce heat and simmer 30 minutes.

 

In a large saucepan, boil lasagna noodles, leaving them slightly firm. Drain, set aside

 

In medium bowl, combine ricotta, salt, parsley and egg.

 

Spread a small amount of sauce into bottom of a 13 by 9 by 2-inch casserole dish. Place 3 lasagna noodles lengthwise on top of sauce, slightly overlapping and keeping flush to one end of the dish. Place one additional noodle width-wise and flush to opposite end to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over noodles, top with 1/3 ricotta mixture and 1/3 mozzarella and Parmesan cheese. Repeat layers. Cover with foil.

 

Bake for 30 minutes. Uncover and bake for 20 minutes more. Let rest 10 minutes before serving.

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