thepioneerwoman
Spicy Lasagna Hotdish
Well, here we are, our third month into this series of monthly casseroles. Man, how time flies when you’re eating warm, delicious dishes of yum!
👥 10 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 15 min🔥 Cook: 1h 40m👤 Brenda Score📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●skillet
- ●casserole dish
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Cook the pasta according to package directions, just to al dente. Drain in a colander set in the sink and then run cold water over the pasta to stop the cooking. Let drain.
2
While pasta is cooking, brown pork sausage and ground beef in a very large skillet with tall sides over medium to medium-high heat, breaking up clumps as the meats cook. Once meats have almost cooked through (with just a bit of pink left in the centers), drain and discard excess fat from skillet. Stir in onion and garlic and cook until onion is softened and translucent, about 5–⏱️ 7 minutes. Stir in diced tomatoes, tomato sauce, and tomato paste, along with oregano, basil, thyme, red pepper flakes, cayenne, salt, and pepper. Let simmer over medium-low heat for about ⏱️ 30 minutes, stirring occasionally. Fold in drained noodles, and then place half of the noodle mixture in a large casserole dish.
Large Onion, Diced1(Large) Garlic, Minced4 cloves(28 Oz. Size) Diced Tomatoes, Drained1 can(14 1/2 Oz. Size) Tomato Sauce1 can(6 Oz. Size) Tomato Paste1 can
3
Preheat oven to 375°F.
4
In a medium bowl, whisk together ricotta and egg until well combined. Stir in 2 cups of the shredded mozzarella, 1/2 cup of the Parmesan, 2 tablespoons of the minced parsley, and 1/2 teaspoon of the kosher salt. Spread ricotta mixture evenly over the noodle mixture, leaving a 1-inch border of noodles around the edge (see photo in post). Then top ricotta mixture with the remaining noodles mixture.
(Large) Garlic, Minced4 cloves(28 Oz. Size) Diced Tomatoes, Drained1 can(14 1/2 Oz. Size) Tomato Sauce1 can(6 Oz. Size) Tomato Paste1 canLarge Egg1
5
Cover hotdish with foil and bake for ⏱️ 30 minutes, or until hotdish is starting to bubble a bit. Then remove dish from oven and remove foil. Top hotdish with the remaining 2 cups of shredded mozzarella and the shredded cheddar. And finally, sprinkle remaining 1/4 cup of Parmesan over it all. Place in oven again and bake for another 10–⏱️ 15 minutes, uncovered, until cheeses are nicely melted and hotdish is bubbling hot. Then place hotdish under broiler for a few minutes, until cheeses are browned to your liking. Remove from oven and sprinkle with additional minced fresh parsley. Serve hot.
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