Categories: Pasta, casserole, not tried
Ingredients
- 1 lb lasagna noodles
- 2 14.5 red gold tomatoes (petite diced with garlic and olive oil)
- sea salt to taste
- red pepper flakes to taste
- 1 Tbsp fennel seed
- 1 lb italian sausage
- 1 Tbsp olive oil
- 2 Tbsp fresh chopped basil
- 1 lb ricotta cheese
- 8 oz romano cheese, grated
- 8 oz fresh mozzarella
Directions
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Cook pasta according to package directions. Strain and set aside. Preheat oven to 375 degrees. Place Olive Oil in pan; add sausage and fennel seed; brown the sausage. Drain excess oil and add both cans of Red Gold Petite Diced Tomatoes with Garlic and Olive Oil. Let sauce simmer 10-15 minutes. Add basil, salt and red pepper to taste. Chop fresh Mozzarella into cubes. Cut cooked lasagna noodles into small squares. Place lasagna in a mixing bowl; add half of the sauce and sausage mix and all cheese. Mix until all is evenly distributed.
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2 Spray a casserole dish with PAM. Add pasta to casserole and bake for 30 – 40 minutes. Remove from oven and cool slightly before serving. Serve with remaining sauce, if desired.