Perfect for when you don’t want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.
Italian Sausage Lasagna Recipe
4 no-boil lasagna noodles (from 8-oz package)
1/2 lb bulk mild Italian sausage
1 cup whole-milk ricotta cheese (from 15-oz container)
1 cup shredded mozzarella cheese (4 oz)
1/4 cup shredded Parmesan cheese
2 tablespoons butter
1/2 cup diced red onion
1 1/2 cups Muir Glen organic tomato basil pasta sauce (from 26-oz jar)
1/2 teaspoon crushed red pepper flakes
2 tablespoons thinly sliced fresh basil leaves, if desired
1. Preheat the oven to 425°F. Spray a 8×4-inch loaf pan with cooking spray. In a medium bowl, mix the ricotta and mozzarella cheeses; set aside.
2. Melt the butter over medium-high heat in a 10-inch nonstick skillet. Cook the onion, sausage, and pepper flakes in butter for about 5-7 minutes, stirring frequently, until the onion softens and the sausage is cooked through; drain. Return to the skillet; stir in the sauce.
3. Spread 1/2 cup sauce mixture in the bottom of a loaf pan. Top with 1 lasagna noodle. Top with 1/2 cup ricotta mixture. Pour 1/2 cup sauce mixture over the ricotta mixture. Top with 1 lasagna noodle. Top with 1/2 cup ricotta mixture, followed by 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by the remaining ricotta mixture. Top with 1 lasagna noodle, then with the remaining sauce mixture. Top with Parmesan cheese.
4. Cover with foil; bake for about 20 minutes. Remove the cover; bake for about 15-20 more minutes or until the pasta is tender and the mixture is bubbling at edges. Let stand for about 10 minutes. Top with basil.