Chunky Italian Sausage and Pepper Lasagne




9CATELLI EXPRESS® Oven-Ready Lasagne Noodles
1 jar (700 mL)Pasta Sauce
3large mild or hot Italian sausages, casings removed and crumbled
1 tbsp (15 mL)vegetable oil
1each red and green pepper, chopped
1 cup (250 mL)dry red wine
2eggs, beaten
1container (475 g) ricotta cheese, about 2 cups (500 mL)
1/3 cup (75 mL)shredded fresh basil or 1 tsp (5 mL) dried
1 pkg (340 g)shredded Italian cheese blend or 3 cups (750 mL) shredded mozzarella


Sauté sausages in oil until cooked through. Add peppers and sauté until tender. Stir in all but ½ cup (125 mL) pasta sauce and wine. Bring to a boil.
Whisk together eggs, ricotta cheese and basil.
Spread reserved ½ cup (125 mL) sauce in 13 x 9 inch (3 L) baking dish. Top with 3 lasagne noodles.
Spread ½ of the ricotta mixture over noodles. Cover with 1/3 sauce and 1 cup (250 mL) cheese.
Top with another 3 lasagne noodles, remaining ricotta mixture, 1/3 sauce and 1 cup (250 mL) cheese. Finish with remaining lasagne noodles, sauce then cheese.
Cover and bake in preheated 350ºF (180ºC) oven for 45-50 minutes. Remove from oven and let stand at least 15 minutes before serving.


Check out our classic Catelli® Chunky Italian Sausage and Pepper Lasagne. Filled with warm and hearty goodness, it's always a dinnertime favourite.

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