Italian Sausage and Roasted Red Pepper Lasagna

• 12 lasagna noodles, oven-ready
• 1 pound Italian sausage (sweet or hot)
• 2 cups roasted red peppers, jarred or homemade
• 1 (24-ounce) jar marinara sauce
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large skillet, cook sausage over medium heat until browned, breaking into crumbles; drain excess fat.
3. 3 Stir in garlic, basil, and oregano; cook for 1 minute. Remove from heat and let cool slightly.
4. 4 In a bowl, mix ricotta, egg, half the mozzarella, and half the Parmesan. Season with salt and pepper.
5. 5 Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
6. 6 Layer 3 noodles over the sauce, followed by a layer of sausage, roasted red peppers, and ricotta mixture.
7. 7 Repeat layers twice more, finishing with noodles and a final layer of sauce.
8. 8 Top with remaining mozzarella and Parmesan.
9. 9 Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until bubbly and golden.
10. 10 Let stand 10 minutes before serving, garnished with parsley.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls

Variations

• Add spinach or zucchini slices for extra veggies.
• Use turkey sausage for a leaner option.

Substitutions

• Substitute part-skim ricotta for lower fat content.
• If jarred roasted red peppers aren't available, roast fresh ones.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a make-ahead option, assemble lasagna and refrigerate overnight before baking.
• Use no-boil noodles to save time and effort.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating in the oven.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of Chianti for an authentic Italian experience.

FAQ