Back to home
Main Event

Sausage, Cheese and Basil Lasagna

This is our family’s favorite lasagna recipe.  Dani made it for work tonight, so I am posting for her co-workers. (and any other bloggers who might be reading this).  Just in case they want the recipe!!!!  It is always a hit.

The original recipe came from Bon Appetite.  I have tweeked it just a little.

Sausage, Cheese and Basil Lasagna
Fill a dutch oven halfway full of water.  Add 2 tsp. salt.  Bring to a boil.

2 Tbsp. Olive Oil
1 lb. spicy italian sausage (in the casings.  I use Johnsonville in the meat case and can be found at WalMart)
1 lb. sweet italian sausage (also Johnsonville)
(you could substitute 1 lb. ground beef for one of the sausages if you like a mixture)
1 cup chopped onion
3 tsp. minced garlic (either fresh cloves or in a jar in the produce section)
2 tsp. dried oregano
1 28oz. can crushed tomatoes with added puree
1 14oz. can diced tomatoes
Remove sausage from casings and brown with garlic and onion. Drain fat.  Add rest of ingredients and simmer at least 15 minutes or longer.  

1 1/2 cups fresh basil leaves (one package from the produce section is plenty)
1 15 oz. container ricotta cheese
1 1/2 cup grated mozzarella cheese (2 more cups needed for the top)
3/4 cup parmesan cheese
1 large egg
1/2 tsp. salt
1/4 tsp. pepper
In a food processor, finely chop the basil, then add the rest of ingredients.  Pulse just until blended. If you don’t have a food processor, finely chop the basil and then mix together rest of ingredients in a bowl. 

Boil 12 lasagna noodles until almost tender (al dente).  Drain hot water then cover with cold water.  You can either make a 9X13 pan or 2 foil 8X8 pans and freeze one.  Place a small amount of sauce in the bottom of pan.  Start with noodles (3 on bottom) then 1/3 sauce, then 1/3 cheese mixture. Repeat 3 times. End with noodles covered with sauce and sprinkle with 2 cups mozzarella cheese.  Freezes very well, covered with foil .  
To bake thawed: bake at 350 degrees with foil tented  (edges loose)
1 1/2 hours for a 9X13 or about 1 hour for an 8X8.  Add 30 extra minutes if baking from frozen.  
Lasagna is always better leftover.  I don’t usually do this but always wish that I had.  Bake it once then refrigerate, then reheat to serve.  


By Therese, January 24, 2011
About Me
So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
Follow Us