Arugula Pesto and Sausage Lasagna

READY IN: 1hr 50mins
Recipe by DriaDB

This is my friend Lia's recipe, which she shared on her blog http://thislittlepiglet.blogspot.com/. It's a prize-winner, indeed!

Top Review by samanthafairbairn

This was excellent! I made with the 1/2 sweet and 1/2 spicy italian sausage as listed, but it was turkey sausage and I used baby spinach in place of the arugula, but all the rest the same-so really no changes. I agree with Liza, I was glad it made two. Homemade lasagna takes a little while, so I love to freeze leftover lasagna!

Ingredients Nutrition

Directions

  1. Brown sausage in large skillet on medium-high heat; drain. Add onion and 3 of the garlic gloves, minced; cook 1 minute. Stir in tomatoes, wine, ¼ cup of the parsley, red pepper, 1 teaspoon of the salt and ½ teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in ½ cup of the romano cheese.
  2. Place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade; cover. Process until finely chopped. Add arugula and basil; process until smooth. Slowly add in oil in thin stream until blended. Add lemon juice and ¾ cup of the romano cheese. Set aside.
  3. Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
  4. Spread ¾ cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes. Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce and 2/3 cup of mozzarella cheese. Repeat layers 2 times. Top with remaining romano cheese.
  5. Cover and bake at 350 degrees for 50 minutes. Let stand 15 minutes before serving. Makes 2 13x9-inch lasagnas with 8 to 10 servings each.

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