Need a meal to impress but is easy to make? Try this spicy lasagna.
My mother had an impressive lasagna, but it is a bit detailed. And I’m always looking for shortcuts but still want all the flavor. I came up with this recipe to make it a little easier and less time consuming for those of us who don’t mind a little “cheating.”
To Make:
Grab a big skillet pan and add a teaspoon of olive oil and brown over medium heat one minced medium white onion (I grab one already cut up at the store) with 2 minced garlic cloves (or 4 table spoons of minced garlic from the jar) with 1/2 pound of ground beef and 1/2 pound of ground turkey.
Add 1/2 pound of sage chicken sausage (out of the casing) cut up into small pieces. Brown together over medium heat.
Add one can of RoTel Diced Tomato and Green Chili and one 24 oz jar of Rao’s Marinara Sauce, and add 2 tablespoons of Sicilian Spices and reduce the heat to low and let it simmer for 30 to 40 minutes.
To Prepare:
In a 10×13 oven safe glass dish, begin layering with a layer of the meat sauce on the bottom. Layer with the Barilla Oven-Ready Lasagna Noodles, overlapping them by 1/4 inch.
On the next layer, smear a little ricotta cheese with the three-cheese blend of asiago, parmesan and Romano cheeses. Then another layer of the noodles, and on top, another layer of the meat sauce.
On top of the meat sauce, put a thin layer of cheddar cheese, then another layer of noodles, and then a layer of mozzarella. Continue layering until you approach the top of your dish. Finish with a layer of cheese.
Cover with aluminum foil. You can either freeze it and keep for 2 months in the freezer, put in the refrigerator overnight and cook the next day, or put it right in the oven to bake at this point.
Bake at 350 covered for 40 minutes. Uncover and bake for another 10 until the top is bubbling. Put in a thermometer to make sure the center is well cooked and at least 140 degrees.
Use the remaining meat sauce as a side sauce. Enjoy!
Easy, Tasty, Spicy Lasagna
Nutrition per portion
Ingredients
- 1 medium white onion minced
- 2 garlic cloves minced
- 1/2 pounds ground beef lean
- 1/2 pounds ground turkey
- 1 pound chicken sage sausage (removed from casing) chopped
- 1 can of RoTel Diced Tomato and Green Chili
- 1 24 oz jar of Rao's Marinara Sauce
- 2 Tbsp Sicilian Spices
- 1 box Barilla Oven-Ready Lasagna Noodles
- 16 oz low skim ricotta cheese
- 1 bag shredded three-cheese blend of asiago, parmesan and Romano cheeses
- 1 bag shredded cheddar cheese
- 1 bag shredded mozzerella cheese
Method
- In a large skillet pan and add a teaspoon of olive oil and brown over medium heat one minced medium white onion
- 2 minced garlic cloves
- 1/2 pound of ground beef and 1/2 pound of ground turkey
- Add 1/2 pound of sage chicken sausage (out of the casing) cut up into small pieces. Brown together over medium heat.
- Add one can of RoTel Diced Tomato and Green Chili and one 24 oz jar of Rao's Marinara Sauce, and add 2 tablespoons of Sicilian Spices and reduce the heat to low and let it simmer for 30 to 40 minutes.
- In a 10x13 oven safe glass dish, start with a layer of the meat sauce on the bottom.
- Layer with the Barilla Oven-Ready Lasagna Noodles, overlapping them by 1/4 inch.
- On the next layer, smear a little ricotta cheese with the three-cheese blend of asiago, parmesan and Romano cheeses.
- Then another layer of the noodles, and on top, another layer of the meat sauce.
- On top of the meat sauce, put a thin layer of cheddar cheese, then another layer of noodles, and then a layer of mozzarella.
- Continue layering until you approach the top of your dish. Finish with a layer of cheese.
- Cover with aluminum foil.
- You can either freeze it and keep for 2 months in the freezer, put in the refrigerator overnight and cook the next day, or put it right in the oven at this point.
- Bake at 350 covered for 40 minutes. Uncover and bake for another 10 until the top is bubbling. Put in a thermometer to make sure the center is well cooked and at least 140 degrees.
- Use the remaining meat sauce as a side sauce. Enjoy!
