**Savor the Bold Flavors of South-of-the-Border Sausage Lasagna: A Culinary Fusion of Italian and Mexican Cuisines**
Prepare to tantalize your taste buds with a unique culinary creation that seamlessly blends the vibrant flavors of Mexican and Italian cuisines: South-of-the-Border Sausage Lasagna. This innovative dish takes the classic lasagna to a whole new level, infusing it with a symphony of Mexican spices, zesty salsa, and succulent sausage. In this recipe collection, we present two variations of this delectable dish: a traditional lasagna and a skillet lasagna, each offering its own distinct charm. The traditional lasagna features layers of tender lasagna noodles, seasoned ground sausage, a flavorful combination of salsa, chili powder, cumin, and oregano, creamy ricotta cheese, and melted mozzarella cheese, all baked to perfection. The skillet lasagna, on the other hand, is a one-pan wonder, perfect for a quick and easy meal. It features the same irresistible flavors, cooked in a single skillet and topped with a gooey layer of melted cheese. Whether you prefer the classic lasagna or the convenient skillet version, this South-of-the-Border Sausage Lasagna is sure to become a favorite in your culinary repertoire.
JOHNSONVILLE® ITALIAN SAUSAGE LASAGNA
Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you've got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan and spinach.
- In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce. Sprinkle with 1/2 cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Let stand for 10 minutes before cutting. Serve.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 70.5 g, Cholesterol 158.6 mg, Fat 43.1 g, Fiber 6.6 g, Protein 52.2 g, SaturatedFat 19.7 g, Sodium 1865.5 mg, Sugar 18.2 g
SAUSAGE LASAGNA
The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
SAUSAGE LASAGNA
Provided by Anne Burrell
Time 4h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Coat a large saucepot with the olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
- Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way.
- Make the lasagna: Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.
- Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook, stirring, until brown and crumbly. Remove from the pan and drain on paper towels.
- Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.
- In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.
- Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil.
- Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.
SAUSAGE LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
- 2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
- 3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
- 4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
- 5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Nutrition Facts : Calories 350, Fat 12.5 grams, SaturatedFat 5 grams, Cholesterol 36 milligrams, Sodium 848 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 29 grams
SIMPLE SAUSAGE LASAGNA
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in pasta sauce and water. Simmer, uncovered, 10 minutes. Meanwhile, combine next 8 ingredients. , Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice. , Bake, covered, 45 minutes. Uncover; bake until a thermometer reads 160°, about 10 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1245mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein.
SOUTH OF THE BORDER LASAGNA
This wonderful recipe is courtesy of my husbands childhood best friend. Mike made this for us year's ago and I just stumbled upon the recipe again in a recipe box I found. This lasagna is so good and easy to put together it is one of my favorites ! Enjoy
Provided by Angela Gray
Categories Turkey
Time 45m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350 degrees .Boil Lasagna noodles until just barely firm in center. They will finish cooking in lasagna...Drain and set aside.
- 2. Brown ground beef or turkey, drain . Add tomato's, picante sauce, taco seasoning, black beans and green chili's. Simmer for 10 min.
- 3. Grease a 13 X 9 casserole dish. Put half of meat mixture in bottom of casserole dish. Top with noodles, then ricotta and cheddar. Add remaining meat mixture, top with noodles, ricotta and the Monterey Jack on top.
- 4. Bake for 30 min. or until top is golden brown and bubbly. Serve with sour cream if desired.
- 5. The great thing about this recipe is it's versatility ! Add or take out anything you would like. You can also make this healthier by using the ground turkey and reduced fat cheeses ! I serve mine on a small bed of lettuce with chopped tomato's, salsa and black olives.
EASY ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
SOUTH OF THE BORDER LASAGNA
Make and share this South of the Border Lasagna recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, combine sour cream and salsa; set aside.
- Coat a 13x9" baking dish with cooking spray.
- Layer bottom of dish with 3 cups rice. Top with half of the sour cream mixture, then with 1 1/2 cup cheese. Add layer of beans, remaining rice, and remaining sour cream mixture.
- Bake at 350 for 15 minutes; remove from oven.
- Mix remaining cheese with chips and sprinkle on lasagna.
- Return to oven and bake 5 minutes, or until cheese melts.
Nutrition Facts : Calories 532.4, Fat 23.8, SaturatedFat 14.7, Cholesterol 63.5, Sodium 578, Carbohydrate 58.8, Fiber 6.1, Sugar 1.8, Protein 21
Tips
- Use a variety of sausages to add flavor and texture to your lasagna. Italian sausage, chorizo, and bratwurst are all good options.
- Brown the sausage before adding it to the lasagna. This will help to develop its flavor and prevent it from becoming greasy.
- Use a combination of cheeses in your lasagna. Mozzarella, ricotta, and Parmesan are all classic choices.
- Don't be afraid to experiment with different ingredients. Add some chopped spinach, diced tomatoes, or roasted red peppers to your lasagna for a unique twist.
- Let the lasagna rest for at least 15 minutes before slicing and serving. This will allow the flavors to meld together and the lasagna to set.
Conclusion
South-of-the-Border Sausage Lasagna is a delicious and easy-to-make dish that is perfect for a crowd. With its flavorful sausage, creamy cheeses, and crispy tortillas, this lasagna is sure to be a hit. So next time you're looking for a hearty and comforting meal, give this recipe a try.
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