I very much consider myself a creative cook and let me tell you it makes for some pretty delicious meals. The traditional lasagna while yummy and a throwback to my childhood lacks some umph! This recipe is completely flexible. Use vegetables, different flavors of sausage, or use different cheeses. So without further adieu, here’s my version.
You will need:
– 1 box Rotini pasta or any pasta of your choice.
– 1 regular can plain tomato sauce (literally just tomato sauce. Not a jar of sauce)
– 1 can diced tomatoes
– granulated garlic, rosemary, basil, parsley, salt, and pepper to taste.
– 1 package Sundried Tomato and Basil Chicken Sausage cut into discs then in half again.
-1/2 cup homemade ricotta cheese or store bought
-1 package or block shredded mozzarella cheese
-1 medium diced onion
Boil pasta in liberally salted water until al dente.
In a saucepan, combine all spices, diced tomatoes, and tomato sauce. Season to taste and simmer until slightly reduced and thickened.
In a skillet, brown the chicken sausage. Once browned and cooked thoroughly, add diced onions and cook until softened.
Spray a 9×13 casserole dish or one large enough to hold more than 1lb of pasta and meat with cooking spray or oil. Spread a small amount of sauce on the bottom then a layer of the onion and sausage mixture, then the ricotta. Use a teaspoon and add a few dollops then spread evenly. Add shredded cheese and repeat. I was able to get 4 layers in my dish.
Bake at 375 for 20 minutes or so. Cover with a lid or foil to keep the cheese from burning. Cook until bubbling and the cheese is melted.
This recipe fed my family of 3 for 2 full meals. We added freshly grated peccorino cheese and served with a garden salad.
Total cost is about $8 or $1.33/serving.