Basil & Garlic Sausage Lasagna

It's been awhile and I apologize. With going back to work full time, going to school full time and juggling a 4 month old and a husband I've been to busy to cook! I also FINALLY got propane for my husband's grill as a Fathrt's Day gift so he's wanted to cook on the grill. Tonight I had a craving for a quick fix lasagna. Hubby is working new hours so I have to have dinner ready before he leaves for work at 3:30pm - here's what I came up with.

Basil & Garlic Sausage Lasagna



1 Box No Boil Barilla Lasagne
1 package Large sausages - (I used a fresh basil & garlic sausage from Safeway meat department)
1 15 oz container Ricotta
8 ounces Mozarella
8 ounces Parmesan cheese
1 can mushroom pieces
1 jar tomato sauce of your choosing ( I prefer to make my own but for this quick I meal I did not. I used Bertolli Marinara with burgundy wine.)

Remove casings from sausage and brown, breaking up to the consistancy of ground beef. Drain and set aside. Preheat oven to 350.

Place a thin layer of tomato sauce along bottom of pan. Place lasagna sheets along bottom. With a spatula spread one layer of ricotta over lasagna sheets,follow with mozarella, a thin layer of parmesan and mushrooms. Top with a layer of the basil & garlic sausage. Repeat with as many layers as you wish (I had 3) ending with tomato sauce topped by mozerella and parmesan.

Bake covered with foil at 350 for 40-50 minutes or until heated thru and bubbling.



Feedback: This was very good for a variation on a regular lasagna. The basil and garlic sausage gave a nice extra flavor though I don't think I would want it everytime I have lasagna. Perhaps if it was mixed with a ground turkey or beef it would make the basil not quite as strong tasting. I was very pleased with the Bertolli sauce and would use it again when I don't have time to make my own from scratch. Overall though I was very pleased with the outcome as was my husband.