How to make it

  • 1. In medium bowl combine ricotta cheese and 1 cup of the mozzarella cheese. Add the Parmesan cheese or *Polly’s Incredible Italiana Seasoning-if using- and the Presti’s Spicy Italian Seasoning. Add the egg substitute and mix well. Reserve.
  • 2. On a very large non-stick griddle cook 8 Italian Sausages on medium high heat until cooked and browned. I cooked 2 different types for this lasagna. Once cooked bring over to a cutting board and once the sausages have cooled, cut them into thin slices.
  • In a very large skillet add the browned sausages to the pan and then cook on all sides. Once cooked reserve.
  • Take the mirepoix and take another very large pan-that will end up holding all the marinara in it-and add a little bit of oil to the pan and then sautee all the veggies along with 2 tablespoons of minced garlic until the veggies have softened a bit. I cooked mine until the carrots were mostly cooked but still had a little crunch or texture to them. The dish will eventually cook in the oven for 1 hour covered with aluminum foil.
  • Add the prepared pasta sauce to the sauteed veggies and then stir in the cooked browned sausages. You can add however much garlic you like or any other seasonings you like in your pasta sauce well. What I added though in this, in just these proportions was INCREDIBLE!! IT AIN’T VERY OFTEN THAT I SAY A DISH IS INCREDIBLE AND THIS WAS!! I STILL HAVE 6 GOOD SIZE SLICES OF IT WHICH WILL BE FROZEN FOR FUTURE MEALS.
  • An easy way to describe what I did with this recipe is I borrowed my folk’s Lasagna Pan which held the noodles 3 wide and 4 noodles high. The layers held really well and the dish holds up well. Not soggy at all!
  • In 9 x 3 pan put enough sauce on the bottom of the pan so that when you first put the uncooked nookles on it they will sink in. This is how the noodles cook actually is by being “cooked in the sauce”. Place 1/3 of the lasagna noodles over the sauce, then spread with ½ of the cheese mixture over the noodles. Top with 1/3 cup of the meat sauce. Basically just plop the filling in dollops and then gently spoon the filling over the noodles etc…
  • Serve with your favorite tossed salad and peach iced tea.
  • Repeat step 3
  • Top with remaining noodles and meat sauce. Cover with foil and bake 1 hour.
  • Uncover and sprinkle with remaining mozzarella cheese and a little bit of the Polly’s Incredible Italiana Seasoning**
  • Bake an additional 5 minutes or until cheese is bubbly. Remove. Let stand 15 minutes before cutting and serving.
Another lasagna shot   Close
cooked sausage links   Close
Cooked sausage bites   Close
Sauteed veggies   Close
The marinara sauce infused with veggies   Close
Trader Joe's Mirepoix   Close
Prego Red Pepper Marinara   Close

Reviews & Comments 3

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    " It was excellent "
    aussie_meat_pie ate it and said...
    Delizioso - Grazie
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  • lacrenshaw 9 years ago
    Nice! Our house doesn't favor chicken sausage so we'd make it the traditional way using pork sausage. My homemade sauce would be a great addition in this dish, polly. Thanks!
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  • pollymotzko 9 years ago
    This freezes well and you can make this up when you have more time and "hold it" in the fridge for 2 days. That is what I did with this one and I think it just develops the flavors in the sauce and ricotta filling etc...

    Polly Motzko
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