Description
A bold and flavorful lasagna featuring spicy chicken sausage, sautéed vegetables, herbed ricotta, and layers of melted cheese, perfect for a hearty dinner.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound spicy Italian chicken sausage, casings removed
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 teaspoons Cajun seasoning
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 9 lasagna noodles
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme, chopped
- 1 large egg
- 2 cups shredded provolone cheese
- 1 cup Ciliegine mozzarella balls
- 1/2 cup sun-dried tomatoes, chopped
- Grated Parmesan cheese, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, heat olive oil. Add chicken sausage, breaking it apart with a spoon, and cook until browned.
- Add minced garlic, diced onion, and red bell pepper to the skillet. Sauté until vegetables are softened.
- Stir in tomato paste, fire-roasted diced tomatoes, Cajun seasoning, Italian seasoning, salt, and pepper. Simmer until the sauce thickens.
- Fold in chopped spinach and cook until wilted. Remove from heat and let the mixture cool slightly.
- Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a bowl, combine ricotta cheese, grated Parmesan, chopped fresh thyme, and egg. Mix until well combined.
- In a 9×13-inch baking dish, spread a layer of the meat sauce. Place a layer of lasagna noodles over the sauce.
- Spread a portion of the ricotta mixture over the noodles, followed by a layer of shredded provolone cheese.
- Repeat the layers until all ingredients are used, ending with a layer of meat sauce on top.
- Top the lasagna with Ciliegine mozzarella balls and chopped sun-dried tomatoes.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before serving. Garnish with grated Parmesan cheese.
Notes
- For a spicier dish, increase the amount of Cajun seasoning or add red pepper flakes.
- Substitute chicken sausage with ground turkey or beef if preferred.
- Prepare the meat sauce ahead of time and refrigerate for up to 2 days.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg