Chicken Sausage Lasagna

Lasagna is one of my favorite comfort foods to make. It is a wonderfully hearty dish that requires little preparation and can easily feed an entire family.

I've always made Traditional Lasagna with Ground Beef, but my kids have really been into Sausage lately. We decided to switch things up and instead of Ground Beef, we used Chicken Sausage as the protein in the dish. Not only did the kids like this version, they liked it better than the original!

In addition to the Chicken Sausage, I also added in some Goat Cheese. The Goat Cheese elevated the flavor profile and brought a wonderful creaminess to the dish. I don't know if I will ever go back to making Traditional Lasagna again!



2 tablespoons olive oil

1 1/2 pounds sweet Chicken sausage, casings removed

32-ounce jar marinara sauce (I prefer Rao's)

1 package oven ready lasagna noodles

15 ounces ricotta cheese

4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 extra-large egg, lightly beaten

1 pound fresh mozzarella, thinly sliced



Preheat the oven to 375 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the sausage and cook over medium heat, breaking it up with a fork, for 6 to 8 minutes, or until no longer pink. Add the marinara sauce. Simmer, uncovered, over low heat, for 5 minutes.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, and the egg.  Set aside.

Pour the sauce on the bottom of a 13 x 9 inch baking dish to cover the bottom. Place 3 sheets of lasagna side by side in the dish.  Add the layers as follows: - fresh mozzarella, ricotta mixture and sauce. Make sure to put enough to cover the layer but don't use too much that you don't have enough for the other layers. Repeat for 3 more layers.

Add the rest of the pasta, mozzarella, ricotta mixture, and sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Let rest 10-15 minutes before serving.

Pamela LiptonComment