Sausage and Roasted Red Pepper Lasagna © Courtesy of Fromagerie Bergeron
Soak up the sun! This lasagna will take you on an Italian journey reminiscent of warm weather and shining sun. Perfect for a dinner party, this lasagna can be prepared a day ahead and cooked just before serving. All you have to do is make a quick salad, and dinner is served!
Accompany your meal with a glass of fruity red wine such as a Beaujolais or a full-bodied rosé to bring out that spring feeling.
Sausage and Roasted Red Pepper Lasagna
Servings: 8
Ingredients
Sausage and roasted red pepper sauce:
- 1 jar (300 ml) roasted red peppers
- 15 ml (1 tbsp) olive oil
- 4 uncooked Italian sausages (about 400 g)
- 1 clove garlic
- 1 can (796 ml) crushed tomatoes
- 4 ml (3/4 tsp) salt
- Pinch of red pepper flakes
Lasagna:
- Dry lasagna noodles, regular or instant
- 200 g of Le Bergeron Classic Cheese, grated
- 1 container (300 g) ricotta cheese
- 1/2 container baby spinach (70 g)
- 8 to 10 fresh basil leaves
- 2 ml (1/2 tsp) salt
- Freshly ground black pepper
Directions
- For the sauce: Drain the roasted red peppers. Using a stick blender, or in a stand blender or a food processor, purée the roasted red peppers. Set aside.
- Remove the casings from the sausages and discard them. In a large non-stick skillet, heat the oil over medium-high heat. Add the sausage meat and cook, breaking it up with a wooden spoon. When the sausage meat is golden brown, add the garlic and stir for 1 minute. Add the crushed tomatoes, the roasted red pepper puree, the salt, and the red pepper flakes. Bring the sauce to a boil, then lower the heat to medium. Half cover and simmer for 15 minutes, stirring from time to time. Remove from the heat and set aside.
- If you’re using regular lasagna noodles, cook them according to the manufacturer’s instructions.
- Preheat the oven to 190 °C (375 °F).
- In a food processor, combine the ricotta with half of the grated Le Bergeron Classic Cheese and the baby spinach, the basil, the salt, and the black pepper—process to a creamy consistency. Alternatively, you can finely chop the baby spinach and basil, transfer it to a bowl, then mix in the ricotta, half of the grated Le Bergeron Classic Cheese, the salt, and the black pepper.
- Over the bottom of a 23 x 33 cm (9 x 13 in) baking dish, spread 1/4 of the sauce, then cover with a layer of lasagna noodles. Add 1/2 of the ricotta-spinach mixture, then 1/4 of the sauce, and another layer of lasagna noodles. Repeat this last step again, then finish the lasagna with the remaining sauce and grated Le Bergeron Classic Cheese.
- Bake for about 35 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Keep an eye over the lasagna after 25 minutes: if the cheese seems to be browning too quickly, cover the lasagna with foil for the remaining cooking time.
- Remove the lasagna from the oven, let it rest for 10 minutes, then serve.
Visit fromagesbergeron.com for more deliciously cheesy recipes.
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