| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 green bell pepper, seeded and chopped
- 1/2 cup chopped Vidalia onions
- 2 tablespoons Italian seasoning
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced or grated on a rasp
- 2 links spicy Italian sausage, casing removed and crumbled
- 1 pound ground chuck, 80/20 blend
- One 28-ounce can crushed tomatoes
- 1 to 2 cups beef or veal stock
- 8 par-cooked lasagna sheets, broken into shards
- 2 cups ricotta
- Zest of 2 lemons
- 1 cup shredded Cheddar and Monterey Jack cheese blend
- 1/4 cup loosely packed chopped fresh basil
- 1/4 cup loosely packed chopped fresh parsley
Instructions
- In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir.
- Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes.
- In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 488 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 103 mg |
| Sodium | 865 mg |
Reviews
Such an amazing, warming, hearty meal. The lemony ricotta is everything! It adds so much depth to the dish. Everyone that tasted it asked for the recipe!
I made this with 180g of egg noodles (like Sunny mentioned you could do on The Kitchen) and SO GOOD!!!! Kept everything else the same and my very picky husband devoured it. So easy, so tasty, pretty low calories for an Italian dish…definitely adding this to the rotation
Made pretty much as directed, except that I used almost double the meat cause we like very meaty lasagna and a little less broth base on other reviews. The cool, lemony ricotta as a dollop was a great contrast to the comfort bowl of noodles and meat sauce. Pretty simple, quick and delicious. Definitely a do over and over.
My picky family loves this!!! So good so quick and so easy. Also I really love how everyone can customize it after the fact with their favorite kinds and desired amounts of cheese. Fresh mozzarella is also amazing on top!
I made this last night & can honestly say it is one of the best recipes I have ever made…better than regular lasagna as it’s full of flavor.I did alter it a bit…I used red and yellow peppers, not green. I also added fresh basil in lieu of the italian seasoning…plus a splash of white wine. Fabulous, thank you Sunny for ‘creating’ so magically. Your recipes are always true to form, thank you for speaking my language.
Okay, I think I might just like this lasagna recipe better than the real thing! It packs all the flavor of the traditional dish, without requiring all the prep and cook time. (…not to mention the cooling time required so the lasagna doesn’t fall apart when you scoop it onto a plate) This “deconstructed” lasagna was a hit, and quite impressive in its presentation, as well!
I love this dish, not a very fast meal, but delish!! I’ve also made the sauce part, divided and frozen it to be reheated. Add pasta and cheese for a fast dinner.
I love Sunny and The Kitchen, but I would not recommend this meal. It may take one pan, but it also takes some prep time, a lot of simmer time, and other dishes like a cutting board or two and a bowl or two. So to me, it doesn’t really save on time or dishes. Also, another reviewer called this a “hamburger helper” meal, and I would agree, If you’re looking more for lasagna, then this isn’t it. I liked it all right, and so did my fiance, but we probably won’t try it again.
This was fantastic, quick and easy! My son’s eyes lit up with his first bite! The recipe came together so quickly and works well for families on the run with sports and work. Will make again and again!
This is a fast, tasty “hamburger helper” type of meal. Delicious! Next time I will add less liquid, since the end result was too saucy. Used San Marzano tomatoes for best flavor. Yum.