Spicy Lasagna with Sausage Meatballs
Description
Spicy, gooey, cheesy lasagna is like heaven on a plate. The fresh sheets of pasta make this lasagna lighter than regular lasagna noodles. They cost a little more but are definitely worth the expense.
Ingredients
olive oil
1 lb. spicy Italian sausage (turkey sausage can be used)
2 c. Ricotta cheese
1 egg
1 large handful parsley, finely chopped
1 t. salt
freshly ground black pepper, to taste
1 large jar pasta sauce (at least 24 oz. or more)
1 t. red pepper chili flakes
1 t. fennel seeds
1 lb. fresh Mozzarella cheese, grated
5 sheets of an 8 oz. package of fresh pasta sheets
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
Heat a large pan over medium heat; drizzle in a little olive oil. Remove sausage meat out of the casing by squeezing small balls out with your hands, letting them drop into the pan. Cook sausage balls until golden brown and cooked through, browning on all sides; set aside.
Mix Ricotta, egg and parsley together in a bowl until egg is thoroughly incorporated; season with salt and pepper; set aside.
Heat pasta sauce, red pepper chili flakes and fennel seeds to a simmer.
Drizzle a little more oil on the bottom of a lasagna pan. Lay one of the pasta sheets down; spoon about one fifth of the Ricotta mixture over it. Sprinkle on some Mozzarella; ladle on some sauce.
Repeat with 4 more pasta sheets, layering them with the cheeses and sauce.
Finish with a top layer of pasta. Spread on the remaining Ricotta; lay meatballs evenly across the entire top. Drizzle sauce over the meatballs; cover with the rest of the Mozzarella.
Cover loosely with non-stick aluminum foil. Bake about 1 hour, until bubbly and hot throughout.