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Messy Lasagna

By Paula Deen
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Servings: 20

Ingredients

  • 1 tablespoon olive oil
  • 2 (20 oz) packages casings removed hot turkey sausage
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 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 chopped fresh parsley
  • 1 beaten egg
  • 1 (16 oz) package lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups shredded Parmesan cheese

Directions

Preheat oven to 375 °F.

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.