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One-Pan Sausage and Roasted Pepper Lasagne

One-Pan Sausage and Roasted Pepper Lasagne
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A simple and flavorful One-Pan Sausage and Roasted Pepper Lasagne that combines savory Italian sausage, sweet roasted red peppers, creamy ricotta and mozzarella cheeses, and dried lasagne sheets simmered together in one pan for an easy, comforting weeknight dinner.

Ingredients

Scale

Sausage and Vegetables

  • 1 lb Italian sausage (casings removed)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup roasted red peppers, sliced
  • 2 tbsp olive oil

Cheese and Sauce

  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • 2 cups marinara sauce
  • Fresh basil leaves (about ¼ cup)

Lasagne and Seasoning

  • 6–8 dried no-boil lasagne sheets (broken as needed to fit)
  • Salt and pepper, to taste
  • Water or broth (¼ to ½ cup for simmering)

Instructions

  1. Prepare the Sausage and Vegetables: Heat olive oil in a large pan over medium heat. Remove the sausage from its casings and crumble it into the pan. Cook until browned. Add diced onion and minced garlic, cooking until soft and fragrant. Stir in sliced roasted red peppers and cook for an additional 2 minutes to combine flavors.
  2. Layer the Ingredients: Spread a thin layer of marinara sauce over the sausage mixture in the pan. Place a layer of dried lasagne sheets over the sauce, breaking them slightly if needed to fit. Add dollops of ricotta cheese on top of the sheets, followed by a sprinkle of shredded mozzarella and fresh basil leaves. Repeat the layering process until all ingredients are used, finishing with a final layer of mozzarella cheese topped with a little more marinara sauce for moisture.
  3. Simmer and Cook Thoroughly: Pour a small amount of water or broth around the edges of the pan to generate steam for cooking the lasagne sheets. Cover the pan with a lid and simmer gently on low heat for 30-35 minutes, occasionally checking to ensure the dish does not stick or dry out.
  4. Final Touch and Serve: Once the lasagne is cooked through and bubbly, remove the lid and let it rest for 5-10 minutes to allow it to set. Garnish with extra fresh basil leaves or a sprinkle of parmesan cheese before slicing and serving warm.

Notes

  • Use high-quality Italian sausage for the best flavor.
  • Roast your own red peppers or use jarred roasted peppers for sweetness and depth.
  • Simmer on low heat and keep the pan covered to prevent sticking and ensure perfect cooking of lasagne sheets.
  • Adjust the ratio of ricotta and mozzarella cheese to your preferred creaminess and meltiness.
  • Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: one-pan lasagne, sausage lasagne, roasted pepper lasagne, quick lasagne, easy weeknight dinner, italian sausage recipe, one-pan dinner

Find it online: https://homemademealz.com/one-pan-sausage-and-roasted-pepper-lasagne/