This loaf pan lasagne makes the ultimate high-protein post-workout meal or for when you’re craving your favourite comfort food.
Prep time : 25 mins
Cook time : 40 mins
Total time : 65 mins
Servings : 2 to 3 servings
- 2 Italian chicken sausages (about 1/2 pound)
- 1 clove garlic, thinly sliced
- 1 (28-ounces) can of whole, peeled tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 large egg
- 1/4 teaspoon sugar
- 1 cup ricotta cheese
- Pinch ground nutmeg
- 1/3 cup finely grated Parmesan
- Pinch ground black pepper
- 4 no-boil lasagna noodles
- Oil or oil spray for the loaf pan
- 1/2 cup shredded mozzarella
Cook the sausages :
Add 1 tbsp of the oil in a small to medium skillet over medium to high heat. Then cut the sausage right into rounds or remove the casing by cutting lengthwise down the side and also prepare it like ground sausage.
When the oil starts to shimmer, put the sausage in the pan, and let it cook for 6 minutes or until you notice it’s starting to turn brown. Break the sausage with a cooking utensil while cooking it in the pan. Then transfer it to a plate.
Chop up the tomatoes :
After you have opened the can of tomatoes, use large kitchen scissors or a fork to chop them up into chunky bits in the can. When you transfer them to the skillet, you can mash them a little bit more.
Make the sauce :
Heat 1 tablespoon oil in the same frying pan you used to cook the sausage over medium heat. Add the oregano and the sliced garlic. Cook in the pan for about 30 seconds or until the garlic sears. Add the tomatoes along with their juices, sugar and salt. Allow to simmer and cook for 2-3 mins or until you notice the sauce is well heated.
Break the tomatoes into small bits with a potato masher (this is easier to achieve when tomatoes are softened by the heat). Your goal is a chunky sauce.
Add the sausages to the sauce and cook for another 10 minutes. You can add more salt and sugar to achieve your desired taste.
Prep the ricotta mixture :
Combine the egg, parmesan, ricotta, pepper and nutmeg in a bowl, then stir.
Preheat the oven to 400 ° F :
Spray or brush some oil over a 4x8-inch loaf pan.
Put together the lasagna :
Spread 1/2 mug tomato sausage sauce at the bottom loaf pan. Add one noodle on top. Cover with 1/2 mug sauce, and afterwards spread out 1/3 heaped cup of ricotta mixture over it.
Place the second layer of noodles on top of the ricotta mixture, and then spread another 1/3 heaped cup of the ricotta mixture on top of it. Top with another layer of 1/2 mug tomato sausage sauce.
Add a third layer of noodles to the sauce. Add remaining ricotta and spread 1/2 cup of tomato-sausage sauce on top of it, ensuring that you use every last bit of the remaining sausages for the top layer.
Add the fourth noodle to the sauce and also spoon what's left of the sauce on the top. Sprinkle with the mozzarella.
Cook the pasta :
Put the loaf pan on a baking sheet. Fold up a large piece of aluminium foil in half and half once more. Cover the loaf pan with a foil tent (so it does not stick to the cheese top) and then bake for 25 minutes.
Take the pan out of the oven and remove the foil tent. To ensure the pasta is well cooked, check to see if it is uneven or raised in the centre. Use the back of a spoon to press the raised layer gently to make the level even in the loaf pan and immerse the noodles in the sauce.
Turn the heat down to 375 ° F. Put the lasagna back in the oven and bake for another 15 minutes. Wait until the cheese is golden brown and the sauce bubbles. Bake for 10 minutes if you prefer stretchy cheese to browned cheese.
Allow the lasagna to cool for 10 minutes before serving. To garnish, sprinkle some chopped parsley if you like. Bake for 15 minutes with foil on, then remove the foil, turn the heat up by 20°C and bake for a further 20 minutes. Once cooked, divide into four meal prep containers, serve with your favourite salad or vegetables and store in the fridge for up to three days.