Easiest Italian Sausage Lasagna
One of our favorite everyday meals lately has been lasagna. I have a few variations I make, but basic beef are still our favorite. I like to switch up the flavor now and then so sometimes I try out a new meat or seasoning. It doesn’t always go over, but recently I tried something that was a huge hit.
Instead of using regular ground beef I used Johnsonville Italian Sausage. It was already flavored with Italian spices so I barely had to add any flavoring other than the ricotta and noodles. I cooked up the sausage in the skillet until cooked through, layered it in the noodles with the ricotta stuffing, and smothered everything with our favorite marinara sauce. It was honestly SO easy and we loved the meal.
The great things about this sausage is that there is no casing so it eliminates the need to “decase” anything. It is also is already flavored and it honestly makes the lasagna taste SO much better this way. We adored the Italian flavors and I was particularly happy that I didn’t have to add anything extra. For more great ideas on ways to cook with it check out their Facebook page and Pinterest page. They are chock full of great ideas!
This is definitely going to be our go-to lasagna recipe this winter. It is perfect for baking up to perfection on cold winter nights and I know everyone will love it!
(This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.)
Ingredients
- 1 pound Johnsonville Italian Sausage
- 2 large carrots, finely chopped
- 1 celery stalk, finely chopped
- 1 small onion, finely chopped
- ½ teaspoon kosher salt
- 1 ½ cups white wine
- 8 ounces tomato puree
- 3 ½ tablespoons unsalted butter
- ½ cup flour
- 2 cups cold whole milk
- 4 ounces finely grated Parmesan cheese
- 1 pound no-bake lasagna noodles
Instructions
- In a large skillet add a little olive oil and the meat. Brown the meat over medium heat, turning it over once or twice so it sears evenly. Once it has just cooked through remove the meat to a plate.
- Then add the carrots, celery, onions, parsley, and salt. Turn the heat to low and let the vegetables cook until they are completely soft. Return the meat to the pan and add enough wine to just cover the wine. Once the wine has reduced by half add a splash or water, and the tomato puree, and cover the meat and simmer it on low heat for at least 2 hours, or until the ragu is thick and glossy.
- Preheat to the oven to 350 degrees F. As the ragu is finishing up make the béchamel sauce. Melt the butter in a pan and add the flour. Whisk for at least 2 minutes so the flour cooks and it turns a golden brown. Add the milk and whisk until the sauce is completely smooth and is thick enough to coat the back of a spoon.
- Assemble the lasagna by spreading a small amount of ragu on the bottom of a 13x9 baking pan. Then top with a layer of lasagna noodles. Add a second layer of ragu, followed by a thin layer of béchamel and a sprinkle of Parmesan. Repeat this layer until all the noodles are used us. Finish with a layer of ragu, béchamel, and a heavy layer of Parmesan.
- Bake the lasagna for 40 to 45 minutes, or until the top is golden brown and the cheese is bubbling around the edges. Allow the lasagna to cool for 10 to 15 minutes before cutting and serving.
