Description
Castello’s Aged Havarti cheese brings an element of cool to an arrabiata lasagna with spicy chicken sausage.
Ingredients
Scale
- 1 block of Castello aged Havarti cheese, grated
- 1 bunch of broccoli raab
- 5 links Buffalo style chicken sausage, medium heat
- 1 tablespoons olive oil
- 28 ounce can crushed tomato with basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon hot pepper flakes
- 1 tablespoon dried basil
Instructions
- Prepare broccoli raab by cutting off the dry ends of the stems and pulling off any yellowing leaves. Cut just below the flower heads and stems into 2” pieces. Bring water to a boil in a small saucepot cook until the green pops, about 3-5 minutes. Drain and set aside.
- Bring water to a boil in a medium-sized pot. Add sausages and cook for 8-10 minutes. Drain and cool sausages for 5 minutes before carefully using a knife to score the link and peel away the casing. Crumble the meat with a wooden spoon and set aside. In a large skillet, heat 2 tablespoons of olive oil and brown sausage until browned, about 6-8 minutes. Add crushed tomato with basil, mix well and simmer for 10-12 minutes. Set aside.
- Preheat oven to 375 degrees. Spray a 1-1/4 glass loaf pan with non-stick cooking spray or olive oil. To create lasagna layers, pour a little sauce and spread evenly. Top with three sheets of oven-ready lasagna then pour one ladle’s worth (1 cup) of sauce and one handful (1 cup) of grated Castello aged Havarti cheese. Repeat for three more layers, or until reaching the top of the glass pan. For the final layer, be sure to cover pasta with remaining sauce and cheese. Cover with foil and bake for 25 minutes. Once baked, remove foil and bake an additional five minutes to brown the cheese. Let rest for 15 minutes before cutting.
- Category: Main
- Cuisine: Italian