Best 11 Southwest Sausage And Veggie Lasagna Recipes

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In this comprehensive guide, we present a delectable journey into the realm of Southwest Sausage and Veggie Lasagna, a culinary masterpiece that tantalizes the taste buds with its vibrant flavors and hearty textures. This enticing lasagna boasts layers of savory sausage, tender vegetables, and a rich, flavorful sauce, all harmoniously combined in a symphony of culinary delights. Along with the main recipe, we offer a collection of diverse variations, each adding a unique twist to the classic dish. From a vegetarian rendition brimming with an array of roasted vegetables to a creamy spinach and artichoke variation, these recipes cater to a wide spectrum of dietary preferences and culinary inclinations. Embrace the culinary adventure that awaits as you explore the depths of Southwest Sausage and Veggie Lasagna, a dish that promises to transport you to a realm of culinary bliss.

Let's cook with our recipes!

SOUTHWEST LASAGNA



Southwest Lasagna image

Give an Italian pasta favorite new appeal with black beans, mild chiles, taco seasoning, and other south-of-the-border ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 12

Number Of Ingredients 12

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
1 package (1 oz) Old El Paso™ 40% Less-Sodium Taco Seasoning Mix
3/4 cup water
1 container (15 oz) ricotta cheese
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 eggs
1 jar (26 to 28 oz) tomato pasta sauce
1 can (15 oz) black beans, drained, rinsed
1 box (9 oz) frozen corn, thawed
2 teaspoons ground cumin
3 cups shredded Monterey Jack cheese (12 oz)

Steps:

  • Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
  • Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat; simmer 5 minutes or until thickened.
  • In small bowl, mix ricotta cheese, chiles and eggs.
  • Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
  • To assemble lasagna, arrange 3 cooked noodles in bottom of baking dish. Spoon and spread 1/3 of ricotta mixture over noodles; top with 1/3 each of beef mixture and cheese. Repeat layers 2 more times, reserving last 1/3 of cheese.
  • Place baking dish on middle oven rack; bake 25 minutes. Sprinkle with reserved cheese; bake 15 to 25 minutes longer or until lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving. Cut into squares.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g

SAUSAGE AND VEGGIE LASAGNA ROLLS



Sausage and Veggie Lasagna Rolls image

This recipe makes two pans of lasagna rolls. You can bake both or freeze one for later.

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small yellow squash, finely diced
1 small zucchini, finely diced
Kosher salt and freshly ground black pepper
15 ounces whole-milk ricotta
1/2 cup grated Parmesan
3 tablespoons fresh flat-leaf parsley leaves, chopped
1 large egg, beaten
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
One 24-ounce jar marinara sauce
1/4 cup fresh basil leaves, chopped
Nonstick cooking spray, for the baking dishes
1 pound lasagna noodles, cooked according to package instructions and drained
2 cups grated mozzarella (about 8 ounces)
1/4 cup grated Parmesan

Steps:

  • For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool.
  • Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine.
  • For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.
  • For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray.
  • Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish.
  • To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish.
  • Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook's Note.)

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

ROASTED VEGETABLE AND SAUSAGE LASAGNA



Roasted Vegetable and Sausage Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 12

2 zucchini, sliced lengthwise into 1/4-inch planks
1 large eggplant, sliced lengthwise into 1/4-inch planks
2 tablespoons extra-virgin olive oil, plus for drizzling
Kosher salt and freshly ground black pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups ricotta
2 tablespoons chopped fresh parsley
1 egg
One 32-ounce jar marinara sauce
1 box no-boil lasagna noodles
2 cups shredded mozzarella
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
  • Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
  • Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
  • Reduce the oven temperature to 350 degrees F.
  • While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
  • In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
  • In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
  • Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES



Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses image

This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.

Provided by Rhoda Boone

Categories     Bake     Kid-Friendly     Spinach     Noodle     Dinner     Pasta     Sausage     Casserole/Gratin     Cheese Week     Frankenrecipe     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 26

For the sauce:
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste
Two 28-ounce cans whole tomatoes
2 teaspoons dried oregano
For the filling:
Two 15-ounce containers part-skim ricotta cheese
1 1/2 cups packed basil leaves
1/2 cup grated Parmesan (about 2 ounces)
2 large egg yolks
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the assembly:
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
Pinch kosher salt
Vegetable-oil cooking spray
9 no-boil lasagna noodles (such as Barilla)
1 pound fresh mozzarella, grated (about 4 cups)
Special equipment:
9 x 13 x 2-inch baking dish, preferably glass

Steps:

  • Preparation:
  • Position the rack in the upper third of the oven and preheat to 375°F.
  • Make the sauce:
  • In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
  • Make the filling:
  • In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
  • Assemble the lasagna:
  • Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
  • Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
  • Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
  • Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
  • DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

SOUTHWEST LASAGNA ROLLS



Southwest Lasagna Rolls image

"We love this south-of-the-border lasagna," Trisha Kruse writes from Eagle, Idaho. "The cheesy dish comes together fast with a carton of vegetarian chili, and makes a great entree served with a green salad and baked tortilla chips."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 8

1 can (15 ounces) vegetarian chili with beans
1 carton (15 ounces) reduced-fat ricotta cheese
1 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies
1 teaspoon taco seasoning
1/4 teaspoon salt
8 lasagna noodles, cooked and drained
1 jar (16 ounces) salsa

Steps:

  • In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 648mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWESTERN LASAGNA



Southwestern Lasagna image

I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) enchilada sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup 4% cottage cheese
1 large egg
1/2 pound Monterey Jack cheese, thinly sliced
8 corn tortillas (8 inches), halved
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 418 calories, Fat 23g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 970mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.

VEGETARIAN SOUTHWEST LASAGNA



Vegetarian Southwest Lasagna image

Vegetarian lasagna made with black beans, kidney beans, and ro-tel tomatoes. A modified version of a recipe from a ro-tel can.

Provided by Bill Woodward

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

9 lasagna noodles
1 (15 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained and rinsed
2 cups frozen sweet corn (optional)
1 (10 ounce) can Ro-Tel tomatoes
15 ounces ricotta cheese
1 egg
1/4 cup chopped cilantro
8 ounces shredded monterey jack cheese

Steps:

  • Cook the lasagna noodles as directed.
  • Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
  • In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
  • In another bowl, combine the ricotta cheese, egg, and cilantro.
  • In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
  • Bake at 425 degrees for 20 minutes.

Nutrition Facts : Calories 362.8, Fat 14.3, SaturatedFat 8.6, Cholesterol 65.1, Sodium 513.7, Carbohydrate 38, Fiber 7.1, Sugar 2.6, Protein 21.4

SOUTHWEST SAUSAGE BAKE



Southwest Sausage Bake image

This layered tortilla dish is not only delicious, but it's a real timesaver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. -Barbara Waddel, Lincoln, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

6 flour tortillas (10 inches), cut into 1/2-inch strips
4 cans (4 ounces each) chopped green chiles, drained
1 pound bulk pork sausage, cooked and drained
2 cups shredded Monterey Jack cheese
10 large eggs, lightly beaten
1/2 cup 2% milk
1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
Paprika
2 medium tomatoes, sliced
Sour cream and salsa

Steps:

  • In a greased 13x9-in. baking dish, layer half of the tortilla strips, chiles, sausage and cheese. Repeat layers. , In a large bowl, whisk the eggs, milk and salt, garlic salt, onion salt, pepper and ground cumin; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.

Nutrition Facts : Calories 329 calories, Fat 19g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 701mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

ZUCCHINI SAUSAGE LASAGNA



Zucchini Sausage Lasagna image

This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste! -Catherine Dawe, Kent, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

1 pound bulk Italian sausage
1 large onion, chopped
2 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1/3 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
3 medium zucchini, sliced lengthwise
1 tablespoon butter
1 large egg
15 ounces ricotta cheese
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
6 lasagna noodles, cooked and drained
3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside., Spread 1-1/2 cups meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce., Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.

Nutrition Facts : Calories 330 calories, Fat 18g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

SOUTHWEST SAUSAGE BAKE



Southwest Sausage Bake image

Great to serve for weekend guests because you can get it ready in advance and have coffee or maybe a bloody mary with your guests while your breakfast cooks. Great served with sour cream and home made salsa.

Provided by Playtoday123

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h10m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package bulk pork sausage with sage
6 flour tortillas, cut into 1-inch squares
4 (4 ounce) cans chopped green chilies
2 cups shredded Monterey Jack cheese
10 eggs
½ cup milk
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 tomatoes (or to taste), sliced

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
  • Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
  • Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
  • Remove dish from refrigerator and let warm at room temperature for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 22.9 g, Cholesterol 154.6 mg, Fat 22 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 8.8 g, Sodium 1418.8 mg, Sugar 3.5 g

Tips:

  • Use a variety of vegetables to add flavor and texture to your lasagna. Some good options include zucchini, bell peppers, mushrooms, and spinach.
  • Don't be afraid to experiment with different types of cheese. A combination of mozzarella, cheddar, and Parmesan is a classic, but you could also try using fontina, asiago, or Gouda.
  • To make your lasagna extra cheesy, add a layer of ricotta cheese between the noodles and the sauce.
  • If you're short on time, you can use pre-cooked sausage and vegetables. Just be sure to heat them through before adding them to the lasagna.
  • Lasagna is a great dish to make ahead of time. You can assemble it up to 24 hours in advance and then bake it when you're ready to serve.

Conclusion:

Southwest sausage and veggie lasagna is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With its flavorful combination of sausage, vegetables, and cheese, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try.

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