Sausage and Meatball Lasagna

9 Sep

Wow, have I had a busy couple of weeks. First off, I accepted a job offer for the job that I have been interviewing for. Yay! Of course, this changed my hours at work, which I am still getting acclimated to. What is that famous quote: “Where there is no struggle, there is no progress.” Needless to say, I am embracing the growing pains.

On top of that, we had some old friends come to visit for a long weekend and we toured them all around these parts, trying to give them a nice weekend.  As hosts, we like to mix in a lot of quick local adventures, bouncing from here to there, ending it all with relaxing evenings sitting around our table with a few drinks discussing the days events and making plans for the future.

In order, to have that happen without too much of a hassle, I like to make a casserole the day of the arrival of my guests. That way, it will not take much to reheat the dish over the next few nights. This time I made a wonderful lasagna chocked full of Italian sausage and sliced up meatballs.   To make it even a little more special, a day ahead, I made a double batch of homemade tomato sauce to use in the lasagna. It was delicious and the weekend went off without a hitch.

Sausage and Meatball Lasagna

Sausage and Meatball Lasagna

Sausage and Meatball Lasagna

1 (9 ounce) box of no-boil lasagna noodles

2 eggs

1 (15 ounce) container ricotta cheese

4 cups shredded mozzarella cheese

1/2 cup parmesan cheese

1 lb sausage, browned (I used 2 links of hot Italian and 2 links of sweet Italian, casings removed)

8-10 prepared meatballs, cut into 1/4 inch flat disks

A double recipe of Tomato sauce

2 TBSP Fresh Oregano and basil, minced

Directions:

Preheat oven to 375. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. Mix in the fresh oregano and basil. Set aside. In a 13X9 pan, spread 1 cup of sauce on bottom of pan.

Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/2 part of the ricotta cheese mixture, half the meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.

Next layer, 4 uncooked lasagna noodles, 1/2 part of the ricotta cheese mixture, remained meat, and 1 1/2 Cups sauce.

For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella. Sprinkle with a little extra parmesan cheese.

Bake covered with foil for 50-60 minutes.

Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).

Let stand 15 minutes before serving.

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19 Responses to “Sausage and Meatball Lasagna”

  1. Michael Rains September 9, 2012 at 7:32 pm #

    Well I first would like to applaud you for having such an attention grabber. That dish looks absolutely amazing and I will be stealing it from you. :D

    Reading about how spent your weekend makes me think about my own life and how I would entertain guests if I were in your shoes. Thanks for the read. :D

    • creativenoshing September 9, 2012 at 10:53 pm #

      Thanks for stopping by. No worries steal away. I just folks getting in the kitchen, getting creative.

  2. Lois September 9, 2012 at 7:43 pm #

    Congrats on the job!! I’ve heard f meatballs in lasagne but adding sausage sounds interesting… would it work with chorizo, do you think?

    • creativenoshing September 9, 2012 at 10:58 pm #

      Thanks. Yes, chorizo would work. It would bring in an earthy flavor with the cumin. You could probably leave out the basil, bring in more oregano and add 2-3cloves garlic to the ricotta mixture to enhance that type of sausage. Sounds delicous to me. Mmmmmm……

      • Lois September 9, 2012 at 11:01 pm #

        That does sound very very scrumptious!

  3. Dana Staves September 9, 2012 at 7:53 pm #

    Congrats on the job! That lasagna looks heavenly. :)

  4. viveka September 9, 2012 at 7:55 pm #

    So happy for you …your new job -Congratulations..
    Something I have never done – lasagna with meatballs and sausage – although I understand that costs are a very tasteful combination. In principle the meatballs is minced meat too. Thanks so much for this post.

    • creativenoshing September 9, 2012 at 11:00 pm #

      Thank you. I am excited to be starting something new.the lasagna was a hit.

  5. Michael Rains September 9, 2012 at 8:21 pm #

    Reblogged this on Endless Delirium and commented:
    Reblogging this because it seems like an easy recipe, I don’t have the time to write it down.

  6. Natalia at Hot, Cheap & Easy September 9, 2012 at 11:42 pm #

    Congratulations on the new job! I love this post…it’s so full-on meaty and saucy and great-looking! Don’t hold back!

  7. Heather @ SugarDish(Me) September 10, 2012 at 1:46 am #

    Yaaay for the job! That’s exciting. Your lasagna is gorgeous. And I will vouch for your tomato sauce. If anyone has questions send them my way! I use that recipe you posted all the time! Glad you’ve been busy in such a happy, fulfilling way :)

  8. Sarah September 10, 2012 at 2:02 am #

    Congrats on the job!

    How do you think the lasagna would be w/o ricotta and subbing cheddar or something similar? I like the idea of sausage and meatball but I can’t do ricotta cheese.

    • creativenoshing September 10, 2012 at 2:29 am #

      Thank you. The two cheeses that would be good substitutes in this case would be fromage blanc or cottage cheese. Fromage blanc would be similar in texture, slightly saltier, but less fat. If you sub with cottage cheese, don’t add the eggs. Hope this helps.

      • Sarah September 10, 2012 at 2:49 pm #

        Yes, thank you.

  9. df September 12, 2012 at 2:16 am #

    You must be so thrilled about the job, that’s great. This lasagna would go down a treat in my house and demands to be tested out here! Love the idea of rolling it out for guests.

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