Hot Italian Sausage & Beef Lasagna With Fresh Pasta

star

Back to From Our Hestan Kitchen to Yours

Shop Best Sellers

View all
New
SET SAVINGS
A large assortment of NanoBond® cookware, bakeware, and utensils is arranged on a white marble surface with a marble background. Items include pots, pans, trays, bowls, lids, ladles, and baking racks from the exceptional Titanium x Tyler Florence Cookware Set, 41-Piece collection by NanoBond®, designed for superior durability and performance.
A man in a black shirt stands in a kitchen, holding up a metal baking tray. In front of him are various stainless steel pots, pans, lids, and whisks from the NanoBond® Titanium x Tyler Florence Cookware Set, 41-Piece—each piece neatly organized on the counter and celebrated for their distinctive Molecular Titanium finish.

NanoBond®Molecular Titanium

Titanium x Tyler Florence Cookware Set, 41-Piece

$4,999.95 USD $6,804.95 USD Save $1,805
SET SAVINGS
Five pieces from the NanoBond® 10-Piece Titanium Ultimate Cookware Set, recognized for its advanced molecular titanium surfaces, are elegantly arranged on a marble countertop and backsplash. This impressive set includes saucepans, a stock pot, and two frying pans, each with its own matching lid.
A 10-Piece Titanium Ultimate Cookware Set from NanoBond®—featuring pots, pans, and lids crafted with molecular titanium for exceptional durability—is displayed on a wooden surface. Beside this innovative set are a bottle, shallots, and garlic, all arranged in front of a tiled backsplash.

NanoBond®Molecular Titanium

10-Piece Titanium Ultimate Cookware Set

$1,999.95 USD $2,390.00 USD Save $390.05
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Small (8.5-Inch)

$199.95 USD $300.00 USD Save $100.05
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Medium (11-Inch)

$350.00 USD
SPECIAL OFFER
Two NanoBond Titanium Skillets with handles, including a premium titanium skillet, rest on a white marble countertop in a kitchen with a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · 2-piece set (8.5-Inch & 11-Inch)

$449.95 USD $650.00 USD Save $200.05
Hot Italian Sausage & Beef Lasagna With Fresh Pasta

Hot Italian Sausage & Beef Lasagna With Fresh Pasta

Courtesy of Zimmysnook

Servings

8-10

Prep Time

30 minutes

Cook Time

50 minutes

I am not kidding when I say this is the lasagna of your dreams. It is packed with the deep, savory flavor of beef and hot Italian sausage, all tucked between velvety layers of creamy ricotta and fresh pasta. Since we are using fresh sheets, it has this incredible melt-in-your-mouth texture that you just cannot get with dried pasta. It is basically a big, cheesy hug in a baking dish, and the best part is you do not even have to boil the noodles!



Ingredients

    blank

    • 1 tablespoon olive oil

    • 1 medium onion, finely diced

    • 1 green bell pepper, finely diced

    • 1 celery stalk, finely diced

    • 3 cloves garlic, minced

    • ½ lb lean ground beef 225 g

    • ½ lb hot Italian sausage, casings removed 225 g

    • ½ teaspoon fennel seeds lightly crushed

    • 48 oz jars of pasta sauce, the best quality you can find (two 680 mL)

    • 3 tablespoons tomato paste

    • 1 ½ teaspoon Italian seasoning

    • ¾ teaspoon salt plus more to taste

    • ½ teaspoon black pepper

    blank

    • 2 cups full-fat ricotta cheese

    • 1 large egg lightly beaten

    • ¼ cup fresh basil, chopped

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

    blank

    • 14 to 16 oz fresh lasagna sheets (roughly 10 to 12 sheets) 400 to 450 g

    • 4 cups shredded low-moisture mozzarella cheese, divided

    • 8 tablespoons finely grated Parmesan cheese, divided

    blank

    • Commercial Clad 12.5” TITUM Nonstick Skillet

    • OvenBond Rectangular Baker

    • Provisions Mixing Bowls

    Directions

      blank

      1. Heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Cook 6 to 8 minutes until soft. Stir in the garlic and fennel seeds for 30 seconds. Add the beef and sausage, breaking it up with a spoon until fully browned. Drain any excess fat.

      2. Stir in the pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 10 to 15 minutes. You want a thick sauce that “clings” to a spoon rather than running off it. Remove from heat.

      blank

      1. In a medium bowl, stir together the ricotta, beaten egg, basil, salt, and pepper until smooth.

      blank

      1. Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish.

      2. Layer 1: Spread 1 ¼ cups of sauce on the bottom. Add a single layer of fresh pasta (slight overlap is okay). Spread ⅓ of the ricotta mixture, ¾ cup mozzarella, and 2 tablespoon Parmesan.

      3. Layer 2: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).

      4. Layer 3: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).

      5. Top Layer: Add pasta sheets, the remaining meat sauce, and the remaining mozzarella and Parmesan.

      blank

      1. Cover the dish with a piece of parchment paper first, then cover tightly with aluminum foil. This prevents the acid in the sauce from reacting with the foil.

      2. Bake at 375°F (190°C) for 30 minutes. Remove the foil and parchment; bake for another 15 to 20 minutes until the cheese is golden and bubbling.

      blank

      1. Let the lasagna rest for at least 20 minutes before cutting. This allows the pasta to set and ensures the layers stay together when served.

      blank

      1. Serve with a crisp Caesar salad and warm garlic bread. For a garnish, top with extra fresh basil and a sprinkle of crushed chili peppers.