Arugula Pesto And Sausage Lasagna Recipe

Name: Arugula Pesto And Sausage Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/2 lb) package sweet Italian sausage, casing removed, crumbled; 1 (1/2 lb) package hot Italian sausage, casing removed, crumbled; 1 medium onion, chopped; 6 garlic cloves, divided; 2 (28 ounce) cans crushed tomatoes; 1 cup dry red wine; 3/4 cup fresh Italian parsley, divided and chopped; 1/4 teaspoon crushed red pepper flakes; 2 teaspoons salt, divided; 1 teaspoon black pepper, divided; 1 1/2 cups romano cheese, grated and divided; 1/2 cup pine nuts; 4 cups arugula leaves; 2 cups fresh basil leaves; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 (15 ounce) container ricotta cheese (whole milk or part-skim); 2 eggs; 1 lb lasagna noodle, cooked, drained (18); 1 lb mozzarella cheese, shredded (whole milk or part skim)

Servings: persons

1 (1/2 lb) package sweet Italian sausage, casing removed, crumbled
1 (1/2 lb) package hot Italian sausage, casing removed, crumbled
1 medium onion, chopped
6 garlic cloves, divided
2 (28 ounce) cans crushed tomatoes
1 cup dry red wine
3/4 cup fresh Italian parsley, divided and chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 1/2 cups romano cheese, grated and divided
1/2 cup pine nuts
4 cups arugula leaves
2 cups fresh basil leaves
1/4 cup olive oil
2 tablespoons lemon juice
1 (15 ounce) container ricotta cheese (whole milk or part-skim)
2 eggs
1 lb lasagna noodle, cooked, drained (18)
1 lb mozzarella cheese, shredded (whole milk or part skim)

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, 1/4 cup of the parsley, red pepper, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in 1/2 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 3/4 cup of the romano cheese. Set aside.
3
Mix ricotta cheese, eggs, remaining 1/2 cup parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in arugula mixture; mix well.
4
Spread 3/4 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.

1223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (1/2 lb) package sweet Italian sausage, casing removed, crumbled, 1 (1/2 lb) package hot Italian sausage, casing removed, crumbled, 1 medium onion, chopped, 6 garlic cloves, divided, and more.

Yes, Arugula Pesto And Sausage Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Pesto And Sausage Lasagna

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