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Smoked Cheese and Sausage Lasagna


Ingredients

Sauce

  • 3 tablespoons olive oil, divided
  • 1 pound Italian sweet sausages, casings removed
  • 2 ounces sliced prosciutto, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons tomato paste
  • 1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped
  • 2 tablespoons chopped fresh basil

Lasagna

  • 12 10x2-inch lasagna noodles
  • 1 15-ounce container whole-milk ricotta cheese
  • 2 cups (packed) coarsely grated smoked mozzarella cheese, divided

Recipe Preparation

For sauce:

  • Heat 1 tablespoon oil in large saucepan over medium-high heat. Add sausage; sauté until browned, breaking up with fork, about 6 minutes. Add prosciutto; stir 1 minute. Transfer mixture to bowl.

  • Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Sauté until tender, about 5 minutes. Stir in tomato paste. Add tomatoes with reserved juice, basil, and sausage mixture. Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

For lasagna:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Arrange in single layer on baking sheet. Stir ricotta and 1 1/2 cups mozzarella in bowl. Season with salt and pepper; mix in egg.

  • Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1/2 cup mozzarella. Cover with foil. DO AHEAD Can be prepared 1 day ahead. Chill.

  • Preheat oven to 350°F. Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.

Recipe by Steven Raichlen,Reviews Section

Recipe Summary

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 3 cups elbow macaroni
  • 1 pound smoked beef sausage, cut into bite-size pieces
  • 2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
  • 1 sweet onion, diced small
  • 2 ounces shredded sharp Cheddar cheese
  • 2 ounces shredded Monterey Jack cheese
  • 2 teaspoons olive oil, or more to taste
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon onion powder, or more to taste
  • ¼ teaspoon garlic powder, or more to taste
  • salt and ground black pepper to taste
  • 1 (8 ounce) package shredded American cheese (such as Kraft® Melts)

Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.

Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.


  • Oven Ready Noodles
  • 2 pounds of leftover BBQ – 1 pound of pork – 1 pound of brisket
  • GQue Topper BBQ Sauce
  • GQue BBQ Rub
  • Mozzarella Cheese
  • White American Cheese
  • Pecorino Cheese

Start by putting some BBQ sauce in a disposable Small pan then place 2 layers of the noodles down add a layer of BBQ sauce then the meat mixture of sauce and leftover BBQ meat then add a layer of each cheese and sprinkle some of the pecorino on. Repeat the process still you have used up all the leftover BBQ or the lasagna has reached the desired height your shooting for.

Get you smoker fired up to 350-375 degrees. We used the Gateway Drum Smoker in this video. Place a piece of Hickory on the coals then add the Lasagna once the drum has come up to temperature. Smoke for 45minutes to an hour or until everything has come together. Remove from smoker and let sit for 15 minutes to cool. If you cut too soon lasagna will fall apart. Garnish with Parsley and enjoy!


Related Video

I have been making this lasanga since I discovered it in my Bon Appétit magazine magazine subscription way back in the late 90's sometime. In fact this was one of my first meals I made for my then boyfriend when we first started dating. Fast forward and we are one month into the COVID-19 #stayhome #savelives. My boyfriend is now my husband and I haven't made this in a very very very long time. I am so glad I dug this recipe up again. Made it for dinner this evening, this is so delicious and the perfect meal to turn to when you need some comfort food. We like ours a little more spicy so I add crushed red chili peppers ( approx 1 1/2 tsp). I use an italian blend of cheeses instead of only mozzarella. So delicious, oh yeah I said that already :)

Mouthwateringly delicious. It is now my go to lasagna recipe.

This is by far the best lasagna recipe I've ever used. I always had excess liquid when I tried. This is flavorful and delicious. I tried a different recipe yesterday and it was awful by comparison! I always recommend this one.

Since this was my first time making lasagna, I made the recipe as is and it turned out amazing! I will definitely be remaking this!

Love this recipe, I imagine it's pretty forgiving as I've tried several changes and my family always liked it. Personally my favorite version is this recipe with just two changes. First, I don't trust spicy sausage (never know how spicy), so I just use a pond of mild sausage instead of the combo sausage/hamburger. I think it balances the spinach better. Second, I use oven ready noodles. I've read a number of articles comparing cooked vs oven ready that conclude oven ready works better for lasagna. I agree.

I have been making this for years. I discovered it in my bon apppetit magazine. It never disappoints and everyone wants the recipe. I gladly share it.

Loved it. Used Barilla oven ready noodles (so much easier) and Barilla traditional marinara as base after browning 1 LB of spicy sausage and 12 oz of beef. It was delicious and NO leftovers at all.

Can't go wrong. It's even great if you use ground chicken and a Whole-Foods-quality chicken sausage.

I made this tonight and it was a big hit with the family. Substituted the ricotta with cottage cheese and used half which was perfect - anymore would have been too overpowering. Couldn't find Italian sausage so I used chorizo, of which it's spiciness made up for my running out of red pepper flakes. Finally, skipped the brown sugar because. well why would one put sugar into a savory dish? Smelled wonderful out of the oven. Will make again.

This lasagna recipe is a pleaser for all. Made it for my family and omitted the spinach due to picky eaters and it was still amazing! Now my husband and kids keep asking me to make it. One comment - I used sweet Italian sausage instead of spicy and the taste got lost a bit, so will go with the spicy Italian next time.

Your recipe looked pretty good till you listed, "spinach." I can't believe you actually think spinach is compatible with a red sauce lasagna. It ruins the true flavor of a traditional Italian lasagna. Lovers of cooking, DON"T ADD SPINACH.

Made as written, I find this VERY cheesy. And I didn't have enough room in my baking dish at all!- do other people have deep-dish lasagna pans?! My preference is for the following changes: 4 lasagna per layer, not 5. Double the sauce- YUM. Add a dash of cloves to the sauce. Half the ricotta mix and add a dash of nutmeg. Season ricotta mix well. Two layers of meat sauce, one layer of ricotta. I would give 5 stars for that.

Doubled the sauce, halved the ricotta which was squeezed to be dry, added third pound of crimini mushrooms, used two 24oz jars of whole foods organic sauce, used 1 cup grated carrots, no sugar, used 10oz of baby Swiss chard instead of spinach, used red pepper flakes, no boil noodles, flipped portions on the two meats. Baked covered for 40, then uncovered for 30. Was a hit. Fed 5 people and then had leftovers for two for two cays a total of 10 meals. Def making this again, maybe next time all sausage.

Delicious! Teen aged sons LOVED! Used no cook noodles. Will definitely double sauce and thin with some water next time I make. This one is a KEEPER!

Use no-boil or fresh lasagna, fresh spinach, and fresh mozzarella. And add that dash of ground cloves I mentioned in my previous review.

A small dash of ground cloves turns the meat sauce into perfection. Oh, and grating the carrots, of course.

Not that this one needs anymore reviews-but it is a great starting place for a classic Lasagna. We like high meat sauce to pasta ratio so used 1 lb. grd beef, 6 oz each of hot and mild Italian sausage, entire 6 oz can of tomato paste with a bit of water to thin out the sauce. No fresh basil on hand so used 1 T dried sweet basil and 1T from my freezer (summer harvest preserved). As many others I skipped the brown sugar. Used no-boil noodles and made two casseroles one with two layers of 4 noodle sheets per layer and one with two layers of 3 noodle sheets per layer. Topped with a some panko bread crumbs mixed in with the topping parm/mozz cheese blend to give a little crunch to the top. One pan I baked immediately and the other went to the freezer for later. The only thing it needed was a little extra sauce for serving, so opened a jar of Trader Joe's Tomato Basil Marinara. My hubby is still commenting on what a great batch of lasagne it was!

I made this one day in advance for an easy dinner after skiing with friends. Changes I made: used whole frozen tomatoes from my garden, peeled and crushed but not seeded no brown sugar as suggested by others used no cook noodles forgot spinach doubled the sauce, but had 1.5 quarts left over which I froze did not cook with foil. DH liked the meat sauce and requested I make it again two nights later, which was super easy to throw together due to the left over sauce.

This is a wonderful recipe, as noted many times, double the sauce, I left out brown sugar. Also used fresh spinach instead of frozen, and used sweet Italian sausage instead of spicy (Family doesn't handle spicy well) Would serve this any time for pretty much any occasion

This recipe would easily serve 12-16. I made it exactly as written and everyone loved it. My Italian cook neighbor praised the sauce!

I meant to say I would replace the sausage with ground pork, not ground beef.

Excellent recipe. As others have said, double the sauce. I also found the sausage flavor too strong, even though I used mild rather than spicy. Next time, I'll probably use ground beef in place of the sausage, and increase the seasonings a bit.

Once again, I am reading through the reviews and come upon yet another "world book of useless knowledge--know it all". So what if the recipe doesn't call for ricotta or use a besciamella sauce? I didn't see "authentic" in the recipe title and, to tell the truth, there are no real "authentic" recipes. Every family, every cook adds their own personal touches to a recipe. Not all ground beef or sausage is going to taste the same. if you give two people the same recipe I'll bet you'll taste differences. Plus variety is the spice of life or so they say. I say stop being so nit-picky and enjoy life, food, wine, and dance.


Cheesy Smoked Sausage and Vegetable Casserole

This Cheesy Smoked Sausage and Vegetable Casserole recipe is heavy on the cheesy flavor. It uses simple everyday ingredients, including rice, for an easy weeknight meal. Combining smoked sausage, your favorite frozen vegetables and rice, this cheesy casserole will be a hit with the entire family.

We love the the one dish meal, also known as a casserole, where you mix everything together in one bowl, or even in the same casserole dish that you use to bake for less mess to clean up in the kitchen. This quick to make casserole recipe really enhances simple ingredients such as rice, frozen mixed vegetables, and smoked sausage.

Cheesy Smoked Sausage and Vegetable Casserole

This recipe is composed of all ingredients that we stock in the pantry, freezer and refrigerator. We always have cream soup in the pantry. We chose to use cream of celery in this recipe but cream of mushroom or cream of chicken would be perfect substitution based on your preference or whatever you have on hand.

Rice is another staple pantry at our house. Be sure to use INSTANT Minute Rice in this recipe or the rice will be hard and uncooked. Cheese Whiz isn’t the most glamorous ingredient but it sure does pack a punch of cheese flavor and will stay good unopened in the pantry for a long period of time.

We keep bags of frozen mixed vegetables on hand in our freezer at all times. They come in handy as easy sides or are perfect in casseroles like this one. Barbara’s kids like the mixture of broccoli, carrots and cauliflower.

We love having a package of smoked sausage in the refrigerator because it is so easy to fix and can be used in so many different ways. A smoked sausage rice casserole like this one is a great weeknight option.

How to Make Cheesy Smoked Sausage and Vegetable Casserole

Mix frozen mixed vegetables, cream of celery soup, Cheese Whiz, dry instant rice (minute) rice, smoked sausage, onion, and melted butter. Pour into a 13 x 9-inch baking dish that has been prepared with non stick cooking spray. Bake in a 350 degree oven for 45-60 minutes or until bubbly and heated completely through. Let cool on the counter for 5 minutes before serving.


Ingredients

  • For the Spinach:
  • 2 tablespoons butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely minced (about 1/2 cup)
  • 6 medium cloves garlic, minced (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper
  • 2 pounds fresh flat or curly spinach leaves, washed and dried
  • For the Ricotta:
  • 2 pounds fresh ricotta cheese (see note)
  • 2 eggs
  • 4 ounces finely grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly grated nutmeg
  • For the White Sauce:
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1 quart (4 cups) whole milk
  • 12 ounces grated low moisture mozzarella cheese
  • 12 ounces grated Comté, Gruyère, or Emmenthaler cheese
  • For Assembly:
  • 1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles

Smoked Sausage Recipes

Last night, my husband and I were in a hurry to get to our daughter’s preschool open house, plus we’d forgotten to take the hamburger out of the freezer for the meatloaf we’d planned to prepare for dinner. Luckily, next to that hamburger, we found a frozen Eckrich smoked sausage.

These days, I looooooove smoked sausage. You can thaw it within minutes by running under hot water. And since it’s already cooked, you don’t have to do much fancy with it. We like to chop it up and add it to jambalaya mix or red beans and rice. Occasionally we’ll fry it up with onions and leftover potatoes. Or, simply split one in half, warm in the microwave or a skillet, and serve on a bun with ketchup, mustard and a little canned sauerkraut.


Other Recipes You'll Love

Creamy Pesto Gnocchi with Italian Sausage

Creamy Sausage Pasta

Grilled Vegetable & Sausage Pasta

Instant Pot Sausage Pasta


One-Skillet Lasagna

It’s been a minute since I’ve created a dinner recipe on Divas Can Cook right!? I’ve been so engrossed in cakes, cookies and all things sweet world!

Well today I’ve teamed up with Campbell’s Soup to bring you one of my favorite #realreallife dinner recipes for those busy, crazy weekdays.

This time of year is especially busy in a lot of households and if you’re like me, you’re simply exhausted when it comes time to prepare dinner.

Three words for ya people. One. Skillet. Lasagna. It’s a family favorite! Loaded with mozzarella and smoked gouda cheese, savory sausage and the perfect sauce, what’s not to love. And get this, it comes together in under 30 minutes and yep, all in one pan!

This one skillet lasagna is full of flavor! Using ground breakfast sausage and Campbell’s condensed tomato soup is a really good cheat to make this recipe come together quickly.

It’s literally a dump and stir recipe that could easily be good enough for company.

I top it with a mixture of ricotta/cottage cheese and parmesan and it’s sooo good! Serve it with a fresh salad and some garlic bread sticks for an amazing dinner!

Another added bonus: It freezes and reheats beautifully so I usually make a double batch!

Watch me make this One Skillet Lasagna from start to finish!


Sausage and Bacon Lasagna

Carolina Pride adds a bit of Southern flavor to this classic Italian meal, made with sweet Italian sausage and lots of mozzarella.

Ingredients

  • 1 lb. Carolina Pride bacon
  • 2 tsp. olive oil
  • 2 onions, diced
  • 1 lb. sweet Italian sausage
  • 2 jars spaghetti sauce
  • Shaved parmesan cheese
  • 1 box whole wheat lasagna noodles
  • 1 jar basil pesto
  • 2 lbs. mozzarella, shredded

Directions

Preheat oven to 350°F. Make bolognese sauce. Sauté onions in pan with olive oil. Mix in Italian sausage and brown. Mix in 2 jars spaghetti sauce and shaved parmesan. Set aside. Cook bacon. Bake in preheated oven until crispy. Drain grease and allow to cool. Chop into small pieces and set aside. Cook noodles according to package directions, but do not allow to get too tender. Using tongs, place the noodles on wax paper to cool. Place ingredients in a 9” x 13” lasagna pan or casserole dish in the following order: Bolognese sauce, bacon, mozzarella, 1/3 jar of pesto, noodles. Repeat until all ingredients are used. Bake in 350°F oven for 30-45 minutes or until cheese is golden brown and bubbling.