Spicy Sausage Lasagna

A flavorful and spicy lasagna recipe with layers of cheese, beef, veggies and hot Italian sausage.

Spicy Sausage Lasagna Recipe from bakedbyrachel.com

There are exactly twenty three days left until the first day of Spring and I couldn’t be more excited. I’m not counting or anything. Even though my cats totally eat any flowers (ribbon, plastic bags and toilet paper… yes they’re weird) I might have to cave and buy some for the occasion. But don’t hold me to that because the idea of what might occur from that may prevent me from following through. I need to mount some vases and planters to the walls and ceilings well out of reach from the trouble makers. And on this occasion I definitely mean the furry variety because the non-furry variety are just as troublesome.

How is it that kids can clean a room, very unwillingly mind you but they do it anyway, but then proceed to trash it within minutes? It baffles me. I should really get over the mess, but it’s just so hard. One does need to vacuum on occasion because who knows what is under that mess. I try to at least limit the disaster to the toy room and their bedrooms. Let them live with it.

Spicy Sausage Lasagna Recipe from bakedbyrachel.com

Since it’s still Winter, with more potential snow on the horizon for our area (I sure hope I’ll be able to stop saying that very soon), we’re going to go ahead and indulge in some spicy lasagna. We’ve always had pretty basic lasagna, even growing up. Layers of noodles, beef and cheese.

I thought it’d be fun to change things up by adding hot Italian sausage to the ground beef. I opted for alternating layers of a creamy seasoned ricotta mixture, a combination of seasoned spicy hot Italian sausage and ground beef with Parmesan cheese, shredded whole milk mozzarella and chunky tomato sauce. It’s a great version of a classic hearty dish.

Spicy Sausage Lasagna Recipe from bakedbyrachel.com

Spicy Sausage Lasagna

A flavorful and spicy lasagna recipe with layers of cheese, beef, veggies and hot Italian sausage.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Dinner, Pasta
Servings: 8 plus

Ingredients

  • 1/2 lb ground beef
  • 1 lb hot Italian sausage
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground black pepper divided
  • 3/4 tsp red pepper flakes optional
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 C yellow onion chopped
  • 3/4 C green bell pepper chopped
  • 4 cloves garlic minced
  • 14 oz petite diced tomatoes undrained
  • 12 oz jar tomato sauce
  • 12-15 lasagna noodles
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/3 C Parmesan cheese
  • 4 C whole milk mozzarella shredded

Instructions

  • In a large skillet over medium heat, brown beef and sausage. When meat is partially cooked, sprinkle with salt, 1 tsp ground black pepper, basil, oregano and optional red pepper flakes. Toss to coat. Add onion, bell pepper and garlic. Continue tossing and cooking over medium heat until vegetables are tender and meat is fully cooked. Carefully add the tomatoes and juice from one 14oz can. Continue cooking until all ingredients are heated through. Transfer to a large bowl.
  • Meanwhile, in a large stockpot, bring water to a rapid boil and cook lasagna noodles according to package directions or personal preference.
  • Preheat oven to 375°F. Set aside a 3-quart baking dish.
  • In a medium bowl, combine ricotta cheese with egg, Parmesan cheese and remaining 1/2 tsp ground black pepper. Set aside.
  • Drain noodles and allow them to dry on baking sheets in single layers.
  • To create your lasagna, add 1/2-1C tomato sauce to the bottom of the baking dish. Top off with 3 lasagna noodles. Evenly spread out the entire ricotta mixture, then top off with 3 more noodles. Add half of the meat mixture. Top off with 3 more noodles, half of the cheese and remaining meat. Add final 3 noodles, lightly coat with tomato sauce and remaining cheese.
  • Bake for 30 minutes uncovered, or until cheese is bubbly and top is lightly golden.
  • Cool for 10 minutes prior to serving.

Notes

Recipe serves roughly 8-10.
An original recipe from Baked by Rachel

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