PESTO SAUSAGE LASAGNA RECIPES

ARUGULA PESTO AND SAUSAGE LASAGNA RECIPE - FOOD.COM

Arugula Pesto and Sausage Lasagna Recipe - Food.com image

This is my friend Lia's recipe, which she shared on her blog http://thislittlepiglet.blogspot.com/. It's a prize-winner, indeed!

Total Time 1 hours 50 minutes

Prep Time 1 hours

Cook Time 50 minutes

Yield 2 lasagnas, 8-10 serving(s)

Number Of Ingredients 20

Ingredients

1 (1/2 lb) package sweet Italian sausage, casing removed, crumbled
1 (1/2 lb) package hot Italian sausage, casing removed, crumbled
1 medium onion, chopped
6 garlic cloves, divided
2 (28 ounce) cans crushed tomatoes
1 cup dry red wine
3/4 cup fresh Italian parsley, divided and chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 1/2 cups romano cheese, grated and divided
1/2 cup pine nuts
4 cups arugula leaves
2 cups fresh basil leaves
1/4 cup olive oil
2 tablespoons lemon juice
1 (15 ounce) container ricotta cheese (whole milk or part-skim)
2 eggs
1 lb lasagna noodle, cooked, drained (18)
1 lb mozzarella cheese, shredded (whole milk or part skim)

Steps:

Brown sausage in large skillet on medium-high heat; drain. Add onion and 3 of the garlic gloves, minced; cook 1 minute. Stir in tomatoes, wine, ¼ cup of the parsley, red pepper, 1 teaspoon of the salt and ½ teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in ½ cup of the romano cheese.
Place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade; cover. Process until finely chopped. Add arugula and basil; process until smooth. Slowly add in oil in thin stream until blended. Add lemon juice and ¾ cup of the romano cheese. Set aside.
Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
Spread ¾ cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes. Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce and 2/3 cup of mozzarella cheese. Repeat layers 2 times. Top with remaining romano cheese.
Cover and bake at 350 degrees for 50 minutes. Let stand 15 minutes before serving. Makes 2 13x9-inch lasagnas with 8 to 10 servings each.

Nutrition Facts : Calories 1023.2, FatContent 56.8, SaturatedFatContent 25, CholesterolContent 188.6, SodiumContent 2291.3, CarbohydrateContent 68.8, FiberContent 6.8, SugarContent 4.3, ProteinContent 56.9

PEA, PESTO & SAUSAGE LASAGNE RECIPE | BBC GOOD FOOD

Pea, pesto & sausage lasagne recipe | BBC Good Food image

Switch up your classic family lasagne with pesto, broccoli, mascarpone and chunks of sausage in a dish that's rich in calcium, folate, fibre and vitamin C

Provided by Cassie Best

Categories Dinner, Main course, Pasta, Supper

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 13

Ingredients

4 tbsp olive oil
6 good-quality sausages , meat squeezed from the skins and rolled into cherry-tomato-sized balls
small head of broccoli (about 400g), cut into small florets
250g (small punnet) cherry tomatoes , halved
200g frozen peas
400g mascarpone
150g tub fresh pesto
large bunch basil , chopped
12 lasagne sheets
50ml milk
100g grated mozzarella
3 tbsp grated parmesan
20g pine nuts

Steps:

Heat half the oil in a large pan. Add the sausageballs and sizzle for 5-10 mins, rolling around until browned on all sides. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 mins until really tender. Drain well.
Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray, drizzle over the remaining oil, season well and roast for 10 mins until just softened. Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausageballs, simmer for a few mins until you have a nice sauce consistency, then check the seasoning.
Scoop a third of the mixture into a casserole dish (mine was 25 x 35cm),top with a third of the tomatoes, then arrange three lasagne sheets on top. Continue layering in the same way, reserving a few tomatoes, finishing with the pasta sheets.
Mix the milk into the remaining mascarpone to make a white sauce consistency. Pour this over the top of the pasta, then top with the mozzarella, Parmesan, pine nuts and the reserved tomatoes. Bake for 35-40 mins until golden brown and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking. Serve with a green salad.

Nutrition Facts : Calories 844 calories, FatContent 71 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 7 grams fiber, ProteinContent 25 grams protein, SodiumContent 1.6 milligram of sodium

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ARUGULA PESTO AND SAUSAGE LASAGNA RECIPE - FOOD.COM

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