SWEET SAUSAGE AND THREE CHEESE LASAGNA
Provided by Aida Mollenkamp
Categories main-dish
Time 2h
Yield 12 to 15 servings/10 cups sauce
Number Of Ingredients 15
Steps:
- For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
- For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
- Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
- Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
CHEESY SAUSAGE LASAGNA SOUP
This is a great hearty soup... Tastes just like lasagna in a bowl. Serve with warm crusty bread for a perfect winter meal.
Provided by cookinme
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 42m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir sausage in a large pot until browned, about 5 minutes. Stir in onions, mushrooms, and garlic. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil.
- Stir pasta into the soup. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in spinach, mozzarella cheese, and Parmesan cheese. Remove from heat; stir in basil and let stand until pasta is tender, about 2 minutes more.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 19.8 g, Cholesterol 75.4 mg, Fat 12.3 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 4.8 g, Sodium 2113.4 mg, Sugar 9.4 g
ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE
The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.
Provided by Valerie Brunmeier
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
- To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
- In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
- To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
- Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g
HEARTY SAUSAGE AND CHEESE LASAGNA
During the holidays, it's nice to welcome friends and family into your home for a hearty meal of lasagna. Every bite is packed with cheese, sausage and sauce. -Gay Barker, Chanute, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan., Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf., Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full)., Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 303 calories, Fat 18g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 715mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
SPECIAL MUSHROOM LASAGNA
This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. -Amanda Blair, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes. , Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat., Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce., For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 423 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 616mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
QUICK SAUSAGE AND MUSHROOM LASAGNA
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Provided by Bon Appétit Test Kitchen
Categories Cheese Mushroom Pasta Kid-Friendly Quick & Easy High Fiber Father's Day Dinner Ricotta Meat Sausage Family Reunion Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
- Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.
THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
An easy three-Cheese Lasagna with Italian Sausage.
Provided by Amy Bond
Categories Pasta Tomato Bake Kid-Friendly Dinner Mozzarella Ricotta Ground Beef Sausage Spinach Winter Potluck Bon Appétit Massachusetts Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8
Number Of Ingredients 21
Steps:
- FOR SAUCE:
- Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
- FOR LASAGNA:
- Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
- Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
- Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
CHEESY SAUSAGE-MUSHROOM LASAGNA
The sauce is really what makes this lasagna! For the very best results make the sauce at least a day ahead and refrigerate to blend flavors or even up to 4 days in advance the longer you leave it refrigerated the better your sauce will be, you might have a small amount of sauce left over, you can freeze it if desired, once you have made the sauce the rest is easy to put together! Make the sauce on a day when you have some time, it needs to simmer for about 3 hours over low heat. This recipe requires a lot of mozzarella cheese, so purchase a large brick of it, I always use more than the 3 cups! Also to save some time you can boil your lasagna noodles up to a day in advance, run them under cold water, dry with paper towels and then brush both sides with vegetable oil to prevent the noodles from sticking, then stack them on a baking sheet then cover with plastic wrap to use the following day. You can use 2 cups canned sliced mushrooms in place of the fresh, but the fresh is better! Don't omit the wine in the sauce and please do not use the no-boil lasagna noodles for this! The exact measurements does not matter with this recipe, use as much cheese as you wish, but please don't be "stingy" with the sauce when layering the lasagna the more sauce you use the better it will be, so use lots!
Provided by Kittencalrecipezazz
Categories Meat
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- NOTE* it is important not to overcook your lasagna noodles as they will cook more in the sauce, just boil until they are flexible in the pot, do not cook until they are very soft.
- For the sauce; in a large heavy pot, heat oil over medium heat; add in the sausage with the chopped onions, chili pepper flakes, oregano and basil, cook stirring and breaking up the sausage meat with a spoon until the sausage meat is browned, this should take about 10 minutes (add in the garlic the last 2 minutes of cooking) drain fat.
- Add in the tomato paste; cook stirring for 2 minutes.
- Add in the wine and cook 2 minutes.
- Add in all the remaining ingredients; bring to a boil stirring with wooden spoon.
- Reduce heat to low and simmer covered for 1 hour.
- Uncover and simmer for another 2 hours (uncovered).
- Season with more salt and pepper and add in sugar if needed to reduce the acidic tomato taste.
- Cool and refrigerate 24 hours or up to 4 days (or you can use it right away for the lasagna, this sauce is better if cooled and refrigerated to use the following day).
- In a large bowl using a wooden spoon, mix together all the filling ingredients until well blended.
- Grease a lasagna baking dish (one with high sides).
- Set oven to 350°F.
- Spread enough sauce into bottom of the pan to cover generously.
- Separate the ricotta cheese filling into three even amounts.
- Arrange 3 cooked noodles into bottom of the baking dish over the sauce, then drop about one-third of the cheese filling over the noodles, spread out evenly with a spoon (the mixture does not have to completely cover).
- Sprinkle with about 1 cup mozzarella cheese and then 1/2 cup Parmesan cheese.
- Repeat the layering of sauce, noodles, one-third ricotta cheese filling, mozzarella cheese, then Parmesan cheese 2 more times.
- Top with remaining 3 noodles, then spoon a generous amount of sauce over noodles (you might have some sauce leftover!).
- Sprinkle with remaining 1 cup mozzarella cheese (you can use more if desired) then sprinkle the top with about 1/2 cup Parmesan cheese.
- Generously spray a large piece of foil.
- Cover the baking dish loosely with the foil.
- Bake for about 45 minutes.
- Carefully uncover and bake for another 15 minutes (cook until the sauce is bubbly and a fork inserted in the middle of the lasagna comes out very hot).
- Let stand about 30 minutes (or more) before slicing.
Nutrition Facts : Calories 1332, Fat 81.8, SaturatedFat 42.6, Cholesterol 288.9, Sodium 4859.9, Carbohydrate 67, Fiber 8.9, Sugar 12.4, Protein 83.5
SAUSAGE AND MIXED MUSHROOM LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
- Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.
CHEESY LASAGNA WITH ITALIAN SAUSAGE
This cheesy baked lasagna is full of cream cheese, Parmesan, an Italian cheese blend and Italian sausage, and can serve a crowd of 12-deliciously!
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Brown sausage in large skillet on medium-high heat; drain. Beat cream cheese, soup and milk in medium bowl with wire whisk until blended. Stir in sausage.
- Layer one-third of the meat sauce and 3 noodles in 13x9-inch baking dish; cover with half the tomatoes and 1 cup shredded cheese. Repeat layers. Top with remaining noodles, meat sauce and shredded cheese; sprinkle with Parmesan.
- Bake 35 to 40 min. or until lasagna is heated through and top is golden brown. Let stand 10 min. before serving.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 3 g, Protein 16 g
SAUSAGE & MUSHROOM LASAGNE
Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
- Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
- Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
- Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
- To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.
Nutrition Facts : Calories 751 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
TURKEY SAUSAGE AND MUSHROOM LASAGNA
Looking for Italian-style recipe made usingmushrooms? Then check out this cheesy turkey sausage and mushroom lasagna - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally to crumble, until no longer pink; drain. Stir in pasta sauce and mushrooms; set aside.
- In medium bowl, stir together ricotta cheese, egg, 2 tablespoons parsley flakes, the Parmesan cheese and salt until blended.
- In baking dish, arrange 5 uncooked noodles in single layer; layer with half of the sausage mixture, half of the ricotta mixture and 2 cups of the mozzarella cheese. Repeat layers.
- Cover; bake 55 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 400, Carbohydrate 25 g, Fiber 2 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg
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- Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
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