Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1674/Sausage_and_Three-Cheese_Lasagna
Sausage and Three-Cheese Lasagna
Yield: Serves 10-12
Preparation Time: and Active Time: 40 min
Ingredients
| 2 | pounds | bulk Italian sausage | |
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| 1 | medium onion, chopped | ||
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| 1 | jar | (32 ounces) marinara sauce | |
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| salt and pepper | |||
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| 2 | containers | (8 ounces each) BelGioioso Whole milk Ricotta con Latte or Tops Ricotta | |
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| 3 | ounces | Sartori Rosemary and Olive Oil Asiago cheese, grated (1 cup) | |
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| 1/2 | cup | minced fresh basil | |
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| 1 | large egg | ||
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| 12 | oven-ready lasagna noodles | ||
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| 2 | packages | (8 ounces each) Belgioioso Fresh Mozzarella cheese, grated | |
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Directions:
Heat oven to 375 degrees F.
Cook sausage and onion in a large skillet over medium heat until meat is no longer pink; drain. Stir in marinara sauce; heat through. Season with salt and pepper.
Meanwhile, combine the ricotta, asiago, basil and egg in a large bowl. Season with salt and pepper.
Spread 2 cups meat sauce in the bottom of a greased 13 x 9-inch baking dish. Layer with four noodles, 2/3 cup ricotta mixture, 2 cups meat sauce and 1 cup mozzarella. Repeat layers twice, starting with four noodles.
Cover dish with greased aluminum foil. Bake for 45 minutes. Uncover; bake for 15 minutes longer or until bubbly and cheese is lightly browned. Let stand for 15 minutes before serving.
Recipe Tips:
One 12-ounce box of oven-ready lasagna noodles yields 15 noodles.
Make-ahead tip:
This lasagna could be prepared a day ahead. Cool; cover and refrigerate overnight. Remove from refrigerator 40 minutes before baking. Bake as directed.
Cheesemonger Tip:
Sartori Rosemary & Olive Oil Asiago cheese was a gold-medal winner at the World Championship Cheese Contest. With rich, nutty and fruity flavor notes, this special cheese is hand rubbed with rosemary and Italian olive oil.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1674/
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