My husband bought me a new stove a couple weeks ago and I’ve been LOVING cooking with it. The oven heats up super fast and the burners work amazing as well! Since we didn’t have any plans this Sunday, I spent most of my day in the kitchen meal prepping!
We’ve had a dozen sausages sitting in the freezer since we went to the farmers market in the summer… I figured it was probably time I use them! We had 6 mild Italian and 6 chorizo sausages. I decided to make lasagna out of them!
All I did was remove them from the casings, cook them up, add some veggies and crushed tomatoes! Then I assembled my lasagnas!
I got two large lasagna pans and 2 small ones! Here is what I used:
30 whole wheat lasagna noodles
6 sausages, removed from casings
2 cups carrots, chopped
2 cups onion, chopped
2 cups bell peppers, chopped
2 zucchini, chopped
2 28 oz. cans crushed tomatoes
1 1.5 oz. can tomato paste
2 tbsp. oregano
4 tubs ricotta cheese
4 cups spinach, chopped
Cook sausages in a large pan until cooked through. Add chopped veggies (except zucchini) and cook until soft. Add tomatoes and oregano and simmer for 20-30 minutes. Add zucchini at the end right before assembling the lasagna.
Mix together ricotta cheese, spinach, eggs and pepper and set aside until ready to use.
To assemble the lasagna, layer in this order: sauce, lasagna noodles, ricotta mixture, mozzarella cheese, sauce, lasagna noodles, ricotta mixture, mozzarella cheese, etc. until you run out of fillings. Top the entire lasagna with the leftover mozzarella cheese and some parmesan cheese if you have it.
Bake the lasagna at 400 degrees F for 35 minutes covered with foil, and an additional 20 minutes uncovered.