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Italian Sausage Lasagna (Cooking for 2)

Prep 25 min
Total 1 hr 15 min
Servings 4

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 4, 2016

Ingredients

cup shredded mozzarella cheese (4 oz)

cup whole-milk ricotta cheese (from 15-oz container)

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)

no-boil lasagna noodles (from 8-oz package)

1/4

cup shredded Parmesan cheese

tablespoons thinly sliced fresh basil leaves, if desired

Steps

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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.

Expert Tips

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