We guarantee your whole family will love this hearty Sausage and Eggplant Lasagna!
|1 tbsp||(15 mL) Salt|
|1||(500g) Maple Leaf® Sausage Meat|
|1.5 tsp||(7 mL) Ground black pepper|
|1||Medium onion, diced|
|1||(600 mL) Tub Olivieri® Tomato and Herb Sauce|
|2 tbsp||(30 mL) Chopped fresh basil|
|1 tbsp||(15 mL) Chopped fresh oregano|
|1||(15 oz/450 mL) Container low fat Ricotta cheese|
|2 tbsp||(30 mL) Chopped fresh parsley|
|1 cup||(250 mL) Grated Mozzarella cheese|
|.5 cup||(125 mL) Grated Parmesan cheese|
|1||(350 g) Package Olivieri® Lasagna Sheets|
PREHEAT oven to 325°F (160°C). Coat an 8”x8” (20x20 cm) baking pan with non-stick cooking spray.
SLICE eggplant lengthwise into very thin slices. Sprinkle with salt and set aside in a colander or on paper towels to drain.
REMOVE sausages from their casings. In a large skillet cook the sausage over medium heat, breaking it up with a wooden spoon or spatula as it cooks. Season with pepper, add onions and continue to cook until sausage is cooked through and it is lightly browned. Stir in tomato sauce, basil and oregano. Bring to a simmer and cook for about 20 minutes stirring occasionally. Meanwhile, combine egg, ricotta and parsley in a bowl.
ASSEMBLE lasagna by spreading 1/3 of the meat sauce in the bottom of the prepared baking dish. Cover with fresh pasta, 1/3 of the eggplant, ½ the ricotta mixture and 1/3 of the Mozzarella cheese. Repeat the layers, ending with pasta. Top with remaining Mozzarella and Parmesan cheese.
COVER with foil and bake for 45 minutes. Remove foil, increase the oven temperature to 375°F (190°C) and bake for an additional 15 minutes. Let stand for 10 minutes before serving.
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