Friday, July 22, 2011

Lasagna Stack-up with Chicken Sausage

This dish from SheKnows is billed as "a unique way to serve lasagna noodles", super quick and easy. That's enough to sell me! (especially on days I guest host Morning Edition and have to be to work at 4:30 a.m.) So we gave it a try this week. Our modifications are noted.


  • 6 lasagna noodles
  • 1 cup dried tomato halves (not oil packed), coarsely chopped (**we ignored this and used oil packed sun dried tomatoes since that's what we had)
  • 6 cloves garlic, minced
  • 1 pound fully cooked chicken sausage links, cut in half and then into large pieces (**we only had one apple chicken sausage link, so worked with that. Probably only 1/4 a pound, which ended up be waaaay too little!)
  • 2 tablespoons olive oil
  • 1 5-ounce bag baby spinach
  • Sea salt and freshly ground pepper
  • Shaved Parmesan to garnish


1. Prepare the lasagna noodles according to package directions, drain, reserving 1 cup of the cooking liquid, and set aside. (** we didn't reserve water since we used oily 'maters)
Put the chopped sundried tomatoes and the garlic into a bowl and add the reserved cooking liquid.

2. Place the olive oil in a large skillet over medium-high heat and then add the sausage. Cook the sausage, turning frequently, until heated through and then stir in the garlic mixture and cook for 2 minutes.

3. Add the spinach and a few pinches of salt and pepper, stir to combine and then remove the pan form the heat.

4. Layer the lasagna noodles and the sausage mixture into a stack and then garnish with some shaved Parmesan. Serve immediately.

DUH! Shoulda known one link of sausage wouldn't be enough for our carnivores! Still, Jason and I liked the meal.

The kids?!? Well, I'll let their plates speak for them.

Yeah. Not exactly fans.


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