Always a crowd pleaser, there are dozens of lasagna recipes out there (even a zucchini lasagna recipe made by us!) but sometimes they just get a bit heavy. And in the heat of summer, it’s normal to want something a bit lighter, even if you’re still craving warm comfort food. What’s even better: it involves our Mama Jess Organic Pasta Sauce!
So today we are bringing you a delicious version of this popular dish, just without the carbs. Not to mention, it’s a small serving size which, let’s face it, makes it more fun to eat! So let’s dive into this dish, you’ll be craving it for dinner tonight!
First, you need to make a tough decision: sweet or spicy Italian sausage for your lasagna. After that has been decided, the rest is easy!
Make sure to whip up your ricotta cheese, trust me, it always tastes better and the consistency is smoother this way. I used a fork to mix together 3/4 cup whole milk, 16 oz ricotta cheese, salt, and pepper. I didn’t end up using the entire mixture in the lasagna, so I saved the rest to have as a savory breakfast toast later this week. Mmmmm…
Enjoy this meal, I know my family and I will be keeping it on the menu!
- 1.5 lbs ground Italian sausage
- 1/2 jar Mama Jess Sauce
- 16oz ricotta cheese
- 3/4 cup whole milk
- 8 oz mozzarella cheese (shredded or thick-sliced rounds)
- Salt and Pepper
- Basil
- In a skillet over medium heat, cook Italian sausage through
- Add Mama Jess Sauce, warming it with the sausage, add some salt and pepper, remove from heat when simmering
- In a bowl, whip ricotta cheese, whole milk, salt, and pepper with a fork until creamy
- In ramekins or small baking dishes, begin layering lasagna starting with the Italian sausage and sauce, ricotta cheese, Italian sausage, mozzarella
- Top with basil
- Broil in the oven for 5-8 minutes or until the cheese is crispy and bubbling on top
- Allow to cool before serving warm
- Enjoy!
Recent Comments