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Composition of Sausage Lasagna:
- Require 16 oz gluten-free oven ready lasagna noodles
- Require 1 lb - Italian sausage, casings removed
- You need 1/2 tsp for onion powder
- Give 2 for garlic cloves, minced
- Need 32 oz for ricotta cheese
- Require 2 cups for shredded mozzarella cheese
- Require 1/4 cup - grated parmesan cheese
- Require 2 - Large eggs, lightly beaten
- Get 1 tbsp - dried basil
- Require 48 oz - pasta sauce
Sausages come in a lot of different flavors and levels of spice. This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella. Turkey Italian sausage is a slightly lighter alternative to pork that still adds plenty of flavor. Pumpkin sausage lasagna is the ultimate savory pumpkin dish!
Sausage Lasagna start cooking:
- Preheat oven to 350 degrees.
- In a skillet over medium heat, cook sausage. Add onion powder & garlic towards the end of cooking. Once meat is done. Drain.
- In large bowl, mix ricotta, mozzarella, parmesan, eggs, & basil until well blended.
- Spread thin layer of sauce in bottom of 9 x 13 baking dish. Top with layer of noodles. Cover with layer of cheese mixture. Sprinkle with some sausage. Add layer of sauce. Repeat layering. End with a layer of sauce.
- Cover with foil. Bake for 45 minutes. Uncover. Bake 15 minutes longer. Let stand 5 minutes.
- Serve.
- Notes: Can use noodles that are not oven ready. If so, cook them according to package directions. Drain. Rinse with cool water. Drain again. Then ready for layering. Also, you don't have to use gluten free noodles. Can use regular noodles with no other changes.
We love a good lasagna and this pumpkin version has become a fall favorite!! Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic sausage lasagna dish is made so much easier when you've got Johnsonville backing you up. By :Instant Pot Italian by Ivy Manning. This recipe is the perfect solution when you crave layered, gooey, oven-baked lasagna goodness but don't want to turn the.
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