Sausage Lasagna and Cheesy Garlic Bread Free Recipe

Sausage Lasagna and Cheesy Garlic Bread Free Recipe
by Kristin Omdahl

Lasagna is one of my favorite dishes to make when I don’t want to cook for a few days because the leftovers are a coveted commodity in my house! It’s not the quickest of dishes to make, but when you consider how much leftovers you get, the prep time isn’t so bad.

2 pounds mild italian sausage, without casing
1 pound ground beef
1 cup pepperoni slices
2 large cans crushed tomatoes
1 small can tomato paste
2 cloves crushed garlic
1 chopped small onion
1 pound lasagna noodles (partially boiled and drained)
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese

Brown the sausage and beef in a pan. Drain the fat and hold the meat on the side. Brown the garlic and onion in the same pan. Add the tomatoes and bring to a simmer. Add the meats back into the pan. Continue to simmer for 20 minutes. Meanwhile, boil the lasagna noodles until a few minutes before done and drain (they will continue to cook in the oven). Mix the ricotta cheese and half the parmesan cheese together and set aside.

Assembly:

Layer in a 12×9 baking dish as follows: a small amount of tomato sauce on the bottom so the noodles don’t stick. One layer of noodles. Spread 1/2 of the ricotta cheese over the noodles. Then spread 1/3 of the meat sauce over the ricotta and 1/3 of the mozzarella over the meat sauce. Spread half the pepperoni. Add a second layer of noodles. Spread 1/2 of the ricotta cheese over the noodles. Then spread 1/3 of the meat sauce over the ricotta, spread half the pepperoni, and 1/3 of the mozzarella over the meat sauce. Add a third layer of noodles and the remaining meat sauce over that. Cover with aluminum foil and bake for an hour. Uncover, spread the remaining mozzarella over the top and bake until bubbly and golden brown (another 10 minutes or so). Let sit to cool for at least 10 minutes before slicing and serving.

Cheesy Garlic Bread

one loaf bakery baguette style bread
1/2 stick softened butter
2 cloves crushed garlic
1/4 cup mayonnaise
1 cup shredded cheese (I mix cheddar, mozzarella and a bit of parmesan)
2 green onions, sliced

Preheat oven to 350 degrees. Slice bread in half lengthwise and lay flat on a baking sheet. Mix remaining ingredients together in a bowl, then smear over surface of the bread. Bake in oven for 15 minutes, or until golden brown and bubbly. Let sit to cool before slicing.

CLICK HERE FOR MORE OF KRISTIN’S RECIPES

Shop Kristin Omdahl Yarns HERE

Shop Kristin Omdahl Crochet Patterns HERE

Shop Kristin Omdahl Knitting Patterns HERE

I would love to see your creations. Just as much fun as making these myself is the satisfaction I get from seeing my designs come to life and other crochet fans wearing them too. There are now 2 ways you can share what you have done!

• Share yours by joining  Create. Share. Inspire on Facebook where you can interact with me as well as many other members who have a love of knitting and crochet just like you! It is a wonderful and safe place to share your photos of finished projects in my knitting or crochet patterns or yarns, and to see what others are making, too.
• I have recently added a wonderful new interactive section to the website which I invite you to take part in, it has been a smashing success and such fun so far. It is the new “Share Your Project” section. You, my creators, can upload images and descriptions of your creations to share with the ever growing community! To upload simply click here. 

Additionally, I host a livestreaming podcast weekday on my YouTube Channel called Create Share Inspire Podcast. You can join the audience and even ask me questions LIVE! I often do a show and tell, or quick demo and I always interact with the live audience. It is a lot of fun!

You can browse through over 800 previously recorded episodes HERE: Create Share Inspire Podcast Playlist . Make sure to subscribe to my YouTube Channel to get reminders when the next episode airs LIVE.

I look forward to seeing what you create!

xoxo,
Kristin