Easy Lasagna with Sausage, Bell Pepper, and Mascarpone - PS Hill
Simple, flavorful ingredients make this lasagna as easy to prepare as it is delicious.
Lasagna can be as complex or as easy as the ingredients that go into it. Italian sausage, fresh bell pepper, and garlic pack a lot of flavor on their own. Add mild, creamy mascarpone and provolone cheeses for a delicious, warm, and inviting dish.
Easy Lasagna with Sausage, Bell Pepper, and Mascarpone
Serves 6-8
Ingredients
- 12 lasagna noodles
- 1 tbsp olive oil, plus more as needed
- 1 lb sweet Italian sausage links, about 3 large
- sea salt
- freshly ground black pepper
- 1 tsp dried oregano
- 1 small green bell pepper, chopped
- 1 small red or orange bell pepper, chopped
- 1 small onion, chopped
- 3 garlic cloves, finely chopped
- 2 cups crushed tomatoes, from a 28-oz can, divided
- 6 oz mascarpone cheese at room temperature
- 5 oz shredded provolone cheese
- 2 tbsp grated Parmigiano-Reggiano cheese
Preparation
- Preheat the oven to 350 degrees F.
- Boil the lasagna noodles in a large pot of salted water for 8-9 minutes. Drain and rinse thoroughly under cold water to loosen all the noodles.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Pinch the sausage from the casings and add to the skillet. Season with salt, pepper, and oregano.
- Cook for 7-8 minutes, breaking up the sausage as it cooks, until no longer pink and just cooked through. Use a slotted spoon to remove the sausage to a bowl.
- Add enough olive oil to equal about 1 tablespoon in the skillet. Add the bell peppers, onion, and garlic and season with salt and pepper. Cook until the vegetables have barely softened, about 5 minutes.
- Return the sausage and accumulated juices to the skillet. Add 1/2 cup of crushed tomatoes and stir well to combine. Cook until most of the juices have been absorbed but the sausage mixture is still moist, 2-3 minutes. Remove from the heat and let cool 10 minutes.
- Spread 1/2 cup of crushed tomatoes in the bottom of a 13 X 9-inch baking dish. Place 4 overlapping lasagna noodles on top of the tomatoes.
- Spread half of the mascarpone cheese over the noodles and scatter about 2 tablespoons of provolone on top.
- Spread half of the sausage mixture on top of the cheeses. Top with 4 more lasagna noodles and repeat the layering, ending with the remaining 4 lasagna noodles.
- Spread the remaining 1 cup of crushed tomatoes on top of the noodles and top with remaining provolone cheese and Parmigiano-Reggiano.
- Bake uncovered for 35-40 minutes, until the cheese has melted and the juices are bubbly. Remove from the oven and let rest 15 minutes before slicing.
Copyright Pamela Steed Hill. Contact the author to obtain permission for republication.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
