More About This Recipe
Generally, I like my lasagnas cheesy and savory, but I rarely think of adding more spice than a sprinkle of red pepper flakes. This version is far from a dare on the spicy scale, but it has an unexpected kick thanks to spicy sausage and chili sauce (ketchup with a kick).
The lasagna is actually super easy to pull together and feeds a hungry group!
Start by browning the sausage in a large, sturdy skillet over medium heat.
When the sausage is well-browned, add the diced tomatoes and tomato sauce. I like Muir Glen® Diced Tomatoes with Basil. Also, now’s the time to add a whole 12 oz. jar of chili sauce, which isn’t super spicy—it just has a little kick to it.
Let this mixture simmer together for 10-15 minutes; it’ll thicken a bit. Taste it and season it with salt and pepper to your liking.
Now let’s make some lasagna! Start with about a cup of the sauce in a 9x13-inch baking dish. Then lay down three big lasagna noodles. Cook the noodles according to your package or use no-cook noodles like I did for my version.
Then add about half of the cheese (probably 2 heaping cups). And then add half of the remaining sauce.
Then another layer of noodles, half of the cheese that’s left (maybe 1.5 cups), the rest of the sauce and the rest of the cheese.
Pop this spicy masterpiece in a 350ºF oven for about 30 minutes until it’s bubbling and melted.
Let this cool for a few minutes before serving it up. It’ll smell so good!
The first flavors are like any lasagna, meaty and cheesy, but then there’s a slight spicy finish that’s a nice touch. It’s addictive stuff and perfect for a chilly winter night!
Nick thinks spicy foods are the absolute best. Check out his blog, Macheesmo, and follow him on his Tablespoon profile.