Arugula Pesto and Sausage Lasagna
- Ready In:
- 1hr 50mins
- Ingredients:
- 20
- Yields:
-
2 lasagnas
- Serves:
- 8-10
ingredients
- 226.79 g package sweet Italian sausage, casing removed, crumbled
- 226.79 g package hot Italian sausage, casing removed, crumbled
- 1 medium onion, chopped
- 6 garlic cloves, divided
- 2 (1587.57 g) can crushed tomatoes
- 236.59 ml dry red wine
- 177.44 ml fresh Italian parsley, divided and chopped
- 1.23 ml crushed red pepper flakes
- 9.85 ml salt, divided
- 4.92 ml black pepper, divided
- 354.88 ml romano cheese, grated and divided
- 118.29 ml pine nuts
- 946.36 ml arugula leaves
- 473.18 ml fresh basil leaves
- 59.14 ml olive oil
- 29.58 ml lemon juice
- 425.24 g container ricotta cheese (whole milk or part-skim)
- 2 eggs
- 453.59 g lasagna noodle, cooked, drained (18)
- 453.59 g mozzarella cheese, shredded (whole milk or part skim)
directions
- 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.
- 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.
- Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
- 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.
- 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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Reviews
-
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!
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Whooowhee, this was damn good! The arugula pesto sets this lasagna apart from the rest as I'm not a big fan of your typical meat and cheese lasagna. This is a salty, creamy, herby pan of goodness. And the fact that it makes two lasagnas is glorious. Made both tonight - served one to the boys watching the game and the other is going with my on my girls' weekend. My new go-to meat lasagna for good. Thanks Dria!
Tweaks
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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!