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Italian Sausage Lasagna (Cooking for 2)

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Italian Sausage Lasagna (Cooking for 2)
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 4
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Perfect for when you don’t want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.
By Betty Crocker Kitchens
Updated Nov 4, 2016

Ingredients

  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 cup whole-milk ricotta cheese (from 15-oz container)
  • 2 tablespoons butter
  • 1/2 lb bulk mild Italian sausage
  • 1/2 cup diced red onion
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 cups Muir Glen™ organic tomato basil pasta sauce (from 26-oz jar)
  • 4 no-boil lasagna noodles (from 8-oz package)
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons thinly sliced fresh basil leaves, if desired

Steps

  • 1
    Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
  • 2
    In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
  • 3
    Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
  • 4
    Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Two 4-oz Italian sausage links work well as a substitute for the bulk sausage. Just remove the casings before cooking.
  • tip 2
    Not a fan of spice? Decrease the red pepper flakes to 1/4 teaspoon.

Nutrition

550 Calories, 33g Total Fat, 29g Protein, 32g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
17g
86%
Trans Fat
1g
Cholesterol
95mg
31%
Sodium
1080mg
45%
Potassium
300mg
8%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
11%
Sugars
8g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
6%
6%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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