Ingredients for Arugula Pesto And Sausage Lasagna
- 1 lb Italian sausage (sweet, hot, or combination)
- 1 lb Italian sausage (sweet, hot, or combination)
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1/2 cup dry red wine
- 1 cup chopped fresh parsley
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup grated Romano cheese
- 1/4 cup pine nuts
- 2 cups packed arugula leaves
- 1/2 cup fresh basil leaves
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 15 oz ricotta cheese
- 2 large eggs
- 12 lasagna noodles, uncooked
- 4 cups shredded mozzarella cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Arugula Pesto And Sausage Lasagna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Arugula Pesto And Sausage Lasagna
- Brown 1 lb Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off excess grease.
- Add 1 medium onion, chopped, and 3 cloves garlic, minced, to the skillet. Cook for 1 minute.
- Stir in 28 oz can crushed tomatoes, 1/2 cup dry red wine, 1/2 cup chopped fresh parsley, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Simmer over medium heat for 15 minutes.
- Stir in 1/2 cup grated Romano cheese.
- While the sauce simmers, prepare the pesto: Place the remaining 3 cloves garlic and 1/4 cup pine nuts in a food processor. Process until finely chopped.
- Add 2 cups packed arugula and 1/2 cup fresh basil leaves. Process until smooth.
- With the motor running, slowly drizzle in 1/2 cup olive oil until blended.
- Stir in 2 tablespoons lemon juice and 1/2 cup grated Romano cheese. Set aside.
- In a separate bowl, combine 15 oz ricotta cheese, 2 large eggs, 1/2 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir in the arugula pesto. Mix well.
- Preheat oven to 350°F (175°C). Grease two 13x9-inch baking dishes.
- Spread 1 cup of the tomato sauce in the bottom of each dish.
- Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce, and 2/3 cup shredded mozzarella cheese.
- Repeat layers two more times.
- Top with the remaining Romano cheese.
- Cover and bake for 50 minutes.
- Let stand for 15 minutes before serving. Makes 2 lasagnas (8-10 servings each).
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
17g
Fat
125g
Carbs
22g
