SOS Lasagna
From kairosdreaming 13 years ago
- 1.5 hours to make
- Serves 8-10
SOS Lasagna (Shallots, Olives, Sausage) for when you need a rescue from same old recipe lasagna. Its simple but flavorful and great for a cold winter day. Leftovers are always wonderful as well and you know its a great lasagna when you can't even get it to the plate without it falling apart.
Ingredients
- 2 TB olive oil shopping list
- 1 Large shallot, chopped shopping list
- 2 Tsp garlic, chopped shopping list
- 1/4 cup kalamata olives, sliced shopping list
- 5 links sausage, sliced (I used pesto parmesean chicken sausage) shopping list
- 9 lasagna noodles, cooked shopping list
- 2 jars favorite tomato sauce shopping list
- 1 medium container ricotta cheese shopping list
- 2 tubs mozzerella balls packed in water shopping list
- 1 1/2 cup shredded mozzerella shopping list
- basil shopping list
- salt shopping list
- pepper shopping list
How to make it
- Place olive oil in skillet and gently saute shallot and garlic with salt, pepper, and basil to taste..
- When they become translucent, add olives and sausage and brown.
- In 9x13 baking pan spread 1/2 bottle sauce. Place 3 noodles on top.
- Spread 1/2 bottle sauce on top of noodles.
- On top of sauce, drop 1/3 ricotta all over pan.
- Chop 2/3 mozzarella balls in half and spread around with the ricotta on top of layer.
- Add 3 more noodles.
- Spread 1/2 bottle of sauce on top of noodles.
- Repeat steps with mozzarella balls and ricotta.
- Take sausage mixture from pan and spread over top of cheese.
- Add last 3 noodles.
- Spread the rest of the sauce on top.
- Drop the remainder of the ricotta around on the top.
- Spread the shredded cheese evenly over the top and sprinkle with dried basil.
- Bake in oven for 30 min to 1 hour at 350* until cheese is barely browned and ingredients nice and hot.
- Enjoy!
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