My Hubby requested Lasagna with Sweet Italian Sausage for dinner last night, and I couldn’t have been more thrilled. I love lasagna. I’m part Italian, so it’s in my blood. I like to use Sweet Italian Sausage in my lasagna sauce, because I think the flavor is much better than ground hamburg. Mmmm…. doesn’t this Lasagna with Sweet Italian Sausage look delicious?? It was!!
What can I use instead of pork sausage in lasagna?
One great substitute for pork sausage is chicken sausage. This tasty meat has a similar texture and flavor to pork sausage, but with fewer calories and less fat. It’s a great option for those who are watching their waistlines or looking for a healthier alternative.
Ground beef is another popular alternative to pork sausage in lasagna. It’s a classic meat that pairs well with the tomato sauce, cheese, and pasta. Plus, it’s readily available and affordable, making it a great option for those on a budget.
Ground chicken is also an excellent substitute for pork sausage in lasagna. It has a mild flavor that won’t overpower the other ingredients, and it’s a leaner meat option. Ground turkey is also a great alternative to pork sausage, with a similar flavor and texture.
What is the difference between sweet Italian sausage and regular Italian sausage?
Italian sausage is a versatile and flavorful ingredient that can be used in a variety of dishes, from pasta to pizza to sandwiches. However, if you’re not familiar with the different types of Italian sausage, it can be confusing to know which one to choose. Two of the most common varieties of Italian sausage are sweet and regular, also known as hot sausage.
Regular Italian sausage is made with pork and seasoned with a blend of spices, including salt, garlic, anise seed, and red pepper flakes. The addition of red pepper flakes gives this sausage a spicy kick, making it the perfect choice for those who love a little heat in their dishes.
Sweet Italian sausage is made with the same blend of spices as regular Italian sausage, with the exception of the red pepper flakes. This gives it a milder flavor profile, making it a great choice for those who prefer a less spicy sausage.
Despite the differences in spiciness, both sweet and regular Italian sausage are interchangeable in most recipes. The choice between the two comes down to personal preference and the flavor profile you’re trying to achieve. Some people prefer the spiciness of regular Italian sausage, while others enjoy the milder flavor of sweet Italian sausage.
Lasagna with Sweet Italian Sausage
- 1 box lasagna noodles not no-boil
- 2 cups shredded mozzarella cheese I use Kraft with a touch of Philadelphia
- 1 pound of ground Sweet Italian Sausage
- 1 20 oz. jar of your favorite pasta sauce I use Prego Flavored with Meat
- 1 15 oz. container of Ricotta cheese
- 2 tsp. dry basil
- 1 tsp. salt
- Boil lasagna noodles until al dente. You’ll need roughly 15 noodles, but I usually boil a couple extra, just in case. While the lasagna noodles are boiling, pan fry the Italian sausage until golden brown, then pour the sauce mix in and let simmer. When the lasagna noodles are al dente, pour them out into a strainer and rinse with cold water to stop them from cooking. Set them aside, and allow them to cool down a bit. While you’re waiting for the noodles to cool down, mix 1/2 cup shredded mozzarella cheese, the dry basil, salt, and Ricotta cheese together in a small bowl until well blended.
- Preheat your oven to 375°.
- Now it’s time to layer your lasagna. You’ll want to use a 9 x 9 x 2 baking dish for this recipe. Start with a layer of sauce in the bottom of your baking dish, so that the noodles have something to rest upon. Otherwise, you’ll end up with a stuck-on mess at the bottom of your dish.
- Next, place 4-5 noodles on top of the sauce, so that the entire area is covered with noodles. Note – you will probably have to trim about 2 inches off of each noodle to get them to fit in the dish.
- After you have layered the noodles, cover them with half of the Ricotta cheese mixture, then cover that with more sauce.
- Next, you will want to place another 4-5 noodles on top of the sauce, in the opposite direction in which you placed the first layer of noodles.
- Then, spread the remaining Ricotta cheese mixture on top.
- Next, you’ll place 4-5 more noodles on top of that, in the opposite direction of your last layer of noodles, but in the same direction as your first layer of noodles. Notice in this step, we skipped the sauce and put the noodles directly on top of the cheese.
- Next, pour the remaining sauce on top of the noodles. You may have a little extra sauce, but that’s ok. Simply pour it into a freezer bag, put it in your freezer, and use it for something else in the future.
- Next, you’ll cover the lasagna with the remaining 1.5 cups of shredded mozzarella cheese. Cover the lasagna with aluminum foil and bake for 30 minutes. I suggest placing a large cookie sheet under the baking dish before placing it in the oven, just in case any sauce may spill over. After 30 minutes, remove the aluminum foil and bake for an additional 10-15 minutes until the cheese is golden brown.