Free-form Lasagna With Two Sauces

BERTOLLI
7Ingredients
50Minutes

Ingredients

US|METRIC
  • 3/4 pound hot Italian sausage links (or sweet, removed from casing)
  • 1/3 cup finely chopped onion
  • 1 jar Bertolli® Olive Oil & Garlic Sauce
  • 1 jar Bertolli® Garlic Alfredo Sauce
  • 8 lasagna noodles (cooked and drained)
  • 1 cup ricotta cheese
  • 3 tablespoons finely chopped fresh parsley (optional)
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    Directions

    1. Brown sausage with onion in 12-inch nonstick skillet over medium-high heat, about 10 minutes. Stir in Sauces. Reduce heat to low and simmer covered 5 minutes.
    2. Meanwhile, pour 1/4 cup hot Sauce into each of 4 shallow serving dishes. For each serving, using tongs, arrange 1 noodle in each dish with 1/2 hanging over the edge. Top each noodle with 1/4 cup ricotta, then fold hanging edge of noodle over ricotta. Spoon 1/3 cup sausage mixture over each noodle. Arrange a second noodle crosswise on top of sausage mixture with 1/2 hanging over the edge. Top second noodle with remaining sausage mixture, using all the sausage and reserving about 1/2 cup sauce for topping. Fold hanging edge of noodle over sausage mixture. Top with remaining Sauce and small dollops of remaining sauce mixture. Garnish with parsley.
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