The perfect cozy night at home has only one requirement, the ultimate lasagna. After trying multiple recipes – it’s a tough job, but somebody has to do it – we have found the winning combination of cheese, sauce, and of course Boulder Sausage’s Italian Sausage. The flavor from the Italian sausage and grond beef with oozy cheese and tangy sauce complement each other in the best way making you go back for seconds and thirds. By using the Italian variety vs the Hot Italaian, the lasagna is inherently kid freindly as well!
Pro tips:
- Use half the sausage uncased but cook a few links whole and chop them up for extra texture and sausage bites.
- To spice it up, use Boulder Sausages’Hot Italian Sausage instead of the mild variety.
Ingredients:
- 1 lb. Italian Boulder Sausage Links (or ground)
- 1 lb ground beef
- 1 1/2 cloves garlic, minced
- 1/2 diced yellow onion
- 1 jar Muir Glen Tomato Basil Sauce
- 6 ounces tomato paste
- 2 tbsp fresh chopped basil
- 2 1/2 tsp salt
- 2 tbsp fresh parsley
- 16 oz. mascarpone cheese
- 2 whole beaten eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 lb. freshly grated Tillamook mozzarella cheese
- 1 cup freshly shredded whole mozzarella
- 1 tbsp olive oil
- 1 package of lasagna noodles
Preparation:
- Bring a large pot of water to a boil.
- Sautee garlic until translucent. Add onions, ground beef, and uncased sausage. Brown and drain the fat. Add tomatoes, tomato paste, parsley, basil and salt. Cook down for about 40 minutes to 1 hour.
- Combine mascarpone, beaten eggs, grated Parmesan, and 1 more tsp salt. Stir and set aside. A
- Cook the lasagna noodles.
- To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Layer the cheese mixture over the noodles.
- Add the next layer, of mozzarella cheese, both the pre-shredded and the freshly whole shredded. Spoon 1/3 of the sauce mixture the layer. Repeat, ending with meat/sauce mixture. Sprinkle generously with extra Parmesan and mozzarella on the top.
- Bake at 350-degree oven for 30 minutes or until the top is golden and bubbly.
- Top with shredded basil & serve.
