Chicken Italian Sausage and Vegetable Lasagna
Hello, I’m alive, just been away from the blog for a while. Busy busy with the new dental practice and trying to get my bearings with the transition. Hope you had a wonderful Valentine’s day. Hubby and I went to the sit down location of one of our favorite food trucks here in Seattle, El Camion. I was originally going to make lasagna for dinner at home, Hubby’s favorite, but with the crazy schedule, we decided to go out instead. We celebrated our Valentine’s on Saturday at another one of our favorite restaurants, Seastar, for the February Chef’s tasting menu. We eat out A LOT, way more than we should! But, even with all of this great food, I couldn’t let Valentine’s day go by without making Hubby’s favorite dinner and showing him how much I love and appreciate him, so on Sunday evening I got cooking. Hubby literally will eat lasagna for every meal until the whole pan is gone.
Chicken Italian Sausage and Vegetable Lasagna (with chicken Italian sausage and veggies)
This recipe can be adapted to whatever type of filling you desire-all meat, vegetarian, etc.
- 9-12 sheets of no boil lasagna noodles, I use Trader Joe’s brand
- 2 cups steamed broccoli
- 1 large eggplant, cut into 1/2 inch rounds, roasted in the oven at 350 degrees for approximately 15-20 minutes
- 1 1/2 jars of marinara sauce (approximately 48 ounces)
- 6 ounces ricotta cheese
- 10 ounces shredded mozzarella cheese
- 3 ounces shredded parmesan cheese
- 16 ounces chicken Italian sausage, removed from casings
1. Steam broccoli and roast eggplant, set aside.
2. Preheat oven to 375 degrees. While preheating, cook chicken Italian sausage through and transfer to a large pot with marinara sauce. Heat to warmed through.
3. Use a large 9×13 inch pan. Start with marinara sauce/chicken Italian sausage on the bottom of the pan, next layer the no boil noodles, followed by ricotta cheese (crumbled on top), and mozzarella. Add a layer of eggplant. Repeat sauce, noodles and cheese and then add a layer of the steamed broccoli. For the third layer, go back to the eggplant. Finish the last eggplant layer with sauce, mozzarella cheese and parmesan.
4. Cover with foil and bake for 30 minutes, for the last 15 minutes uncover and let the cheese brown slightly. Removed from oven after 45 minutes and let rest for 5-10 minutes before slicing and serving.
One thing I also love about lasagna is that it makes great leftovers. Perfect for packing in lunches and having a hot meal after a long day at work when the last thing you want to do is cook. This is the last week that I’m working at both my new office and my associate dentist position, I’ll be happy to have some sanity and free time in my schedule again. I’m dying to get back into the kitchen, I promise not to leave you for so long. If you are still in cold weather mode, make this lasagna and warm up!