Recipe courtesy of Sunny Anderson
Show: The Kitchen
Episode: Spring Show
Save Recipe Print
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir.

Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes.

In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley.

More from:

The Kitchen

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Loaf Pan Lasagna

Recipe courtesy of Ree Drummond

Ice Cream Lasagna

Recipe courtesy of Food Network

Lasagna

Recipe courtesy of Anne Burrell

Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce

Recipe courtesy of Sunny Anderson

Lasagna

Recipe courtesy of Ree Drummond

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Sunny's Bacon Cheeseburger Casserole

Recipe courtesy of Sunny Anderson

Mexican Lasagna

Recipe courtesy of Rachael Ray

Eggplant Lasagna

Recipe courtesy of Danny Boome

Browse Reviews By Keyword

          Latest Stories