Lasagna Casserole
From whats_cooking 11 years ago
- 2 hours to make
- Serves 16
A layer of ricotta and farm fresh spinach adds extra flavor to this lasagna casserole. http://www.jamesandeverett.com/whatscooking/2012/05/23/lasagna-casserole/
Ingredients
- Meat Sauce: shopping list
- 1 lb ground italian sausage shopping list
- 1 onion, diced shopping list
- 4 cloves garlic shopping list
- 1 yellow squash, diced shopping list
- 1 roasted red pepper, diced shopping list
- 1 rib celery, diced shopping list
- 1/2 cup red wine shopping list
- 28 ounces crushed tomatoes shopping list
- 2 tablespoons tomato paste shopping list
- 14 ounces petite diced tomatoes shopping list
- 2 tsp dried basil shopping list
- 1/2 tsp dried oregano shopping list
- 1/2 tsp crushed red pepper flakes shopping list
- 1 tsp sugar shopping list
- salt and pepper to taste shopping list
- Ricotta Mixture: shopping list
- 2 cup ricotta shopping list
- 1 egg shopping list
- 1/4 cup parmesan shopping list
- 10 ounces fresh spinach, chopped shopping list
- 8 oz black olives, sliced shopping list
- pinch of fresh ground nutmeg shopping list
- Other Ingredients: shopping list
- 1 – 2 boxes lasagna pasta, (I used no boil for the ease) shopping list
- 6 ounces mozzarella cheese, grated shopping list
- 6 ounces cheddar, grated (optional) shopping list
How to make it
- Place all tomato products in a large sauce pan over medium heat.
- Brown the sausage in a large skillet over medium high heat.
- Remove the sausage from the pan and add to tomato sauce.
- Place the onions, celery and squash in the oil remaining in the pan from the sausage, and sauté until the onions are translucent.
- Add the garlic, red pepper, and spices to the onion medley and cook for another minute.
- Add vegetable mixture to the tomato sauce.
- Add wine to the tomato sauce and mix well.
- Simmer over low heat until sauce thickens, about 30 minutes.
- Add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach, olives, and nutmeg. season with salt and pepper. Set aside.
- In the bottom of a glass baking dish spread about ½″ of the tomato sauce (This will prevent the bottom layer of pasta from sticking to the pan) See Photo. Arrange a layer of pasta in the dish, and cover with a 1½″ layer of the tomato mixture. Sprinkle with cheese, and cover with more pasta.
- Spread the ricotta cheese mixture over and cover with another layer of pasta. See Photo
- Spread another 1½″ layer of the tomato mixture See Photo. Sprinkle with cheese and cover with pasta.
- Spread a ½″ thick layer of the tomato sauce on top and cover with more cheese. See Photo
- Heat oven to 375°F. Place casserole pan on a baking sheet. (Just in case it bubbles over). Cover baking dish with foil, and bake for 30 minutes. Remove foil and return pan to oven for another 15 – 20 minutes, or until the top is bubbling and golden in color. See Photo
- Allow to rest for 10 minutes before cutting and serving.
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