This spicy lasagna is perfect for a meal on a gloomy summer day. The fresh pasta noodles instead of lasagna noodles make it a secretly light dish unlike a usual super heavy lasagna.
Category
Lasagna
Prep Time
30 minutes
Cook Time
1
Ingredients
1 lb Italian sausage
1-2 Tbsp Elijah's Xtreme Reaper Sauce
2 cups ricotta cheese
1 egg
1 large handful of parsley, finely chopped
1 tsp salt
Pepper to taste
1 24oz+ jar of pasta sauce
1 tsp red chili flakes
1 tsp fennel seeds
1 lb fresh mozzarella cheese, grated
1 8oz package of fresh pasta sheets
Directions
Preheat oven to 350F.
In a large pan, drizzle some oil over medium heat. Take the sausage meat out of the package by squeezing little balls out with your hands. Drop them in the pan and cook until golden brown and cooked through.
Mix ricotta, egg and parsley together and season with salt and pepper.
Heat the sauce to a simmer and add in Elijah’s Xtreme Reaper Sauce, chili flakes and fennel seed.
Drizzle some more oil on the bottom of the lasagna pan. Lay one of the pasta sheets down and spoon about 1/5th of the ricotta mixture over it. Sprinkle on some mozzarella and then spoon some sauce over it all. Repeat 4 more times.
Finish with a top layer of pasta, spread the last of the ricotta over top and then lay the meatballs across the top. Drizzle some sauce over meatballs and cover with mozzarella.
Cover loosely with foil and bake for about an hour.