Italian sausage makes a great base for lasagna because the meat is already seasoned with all your favorite spices. We chose sweet Italian sausage as the most family-friendly option, but spicy Italian sausage would be a great choice for those who love the heat. This recipe can easily be doubled, just divide between the fillings between two Suvie pans instead of one. You could even make two and freeze one for later!
Note: if you would like to schedule your cook and do not want to wait for the broiler to cool before refrigerating, you can saute the sausage, peppers, onions, and vegetable oil in a large skillet for about 10 minutes over medium heat until sausage is browned and vegetables have softened.
- 1 lb sweet Italian sausage
- 1 red bell pepper, cut into ½” pieces
- 1 small onion, finely chopped
- 2 tsp vegetable oil
- 1 (14.5 oz.) can fire roasted diced tomatoes
- 8-10 sheets no cook lasagna sheets
- 2 cups shredded mozzarella
- ¼ cup torn basil to serve
Remove and discard sausage casings. Crumble sausage into a Suvie pan and insert into your Suvie.
In a second Suvie pan, stir together the red bell pepper, onion, and vegetable oil. Insert pan into your Suvie. Broil both pans for 10 minutes, stirring halfway through cooking.
After broiling, remove both pans from your Suvie and pour off any liquid from the sausage. In a large bowl, stir together the sausage, peppers, onions, fire-roasted tomatoes, 1 tsp salt, and ½ tsp pepper. Wipe one Suvie pan dry.
Spread ⅓ of the sausage mixture over the bottom of the clean Suvie pan. Top with lasagna sheets. Spread ⅓ of the sausage mixture over the noodles.
Repeat for a final time with a second layer of noodles and the final ⅓ of the sausage. Top sausage with the mozzarella.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 1 hour
After the lasagna has finished cooking, broil for 10 minutes, rotating pan halfway through cooking, until cheese is bubbling and browned.
Divide lasagna between plates, top with basil, and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.
Nutritional Information per serving (4 servings per recipe): Calories 470, Total Fat 21g, Total Carbohydrates 31g, Total Sodium 1250mg, Total Protein 41g