There are few dishes more satisfying than lasagna. At the same time, there are few dishes more time-consuming and frustrating to assemble than lasagna. I'll admit, as much as I enjoy cooking, I often fall into the laziness mentality and buy a frozen lasagna. Sure, it tastes mostly good, but I feel so guilty, knowing I really should make my own lasagna.
Perhaps you're like me and dislike dealing with the large lasagna noodles. After all, they are highly temperamental. So, I'm always looking for a new take on lasagna that's less troublesome. I've shared a Mini Lasagna Cups recipe before, which is great. But today, I have another take on lasagna: Lasagna Bowtie Pasta.
This recipe takes a fraction of the time of traditional lasagna, is less messy, and is delicious! Plus, since it looks more like a traditional pasta dish, it's easy to get even picky eaters interested.
INGREDIENTS2 (14 oz.) cans petite diced tomatoes
1 (8 oz.) can tomato sauce
2 Tbsp sugar
1 Tbsp olive oil
5 garlic cloves, minced
1/4 tsp red pepper flakes
1 lb. Italian sausage
Salt and black pepper
1 Tbsp oregano
1 Tbsp basil
1 Tbsp thyme
8 ounces bow-tie pasta
1 cup mozzarella, shredded
1/2 cup Parmesan cheese, grated
1 cup ricotta cheese
1 Tbsp parsley
- Pour the cans of diced tomatoes (including the juice) into a large liquid measuring cup, then add water until the tomato/water mixture equals 4 cups. Add in the tomato sauce and sugar. Stir until combined and set aside.
- Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes and stir until garlic begins to turn a light golden color.
- Add the Italian sausage and cook until browned. Salt and pepper the sausage to taste.
- Stir in 1 Tbsp each of oregano, basil and thyme.
- Pour the uncooked pasta over meat, then pour the tomato mixture over the pasta. Don't stir.
- Cover and bring to a boil. Reduce heat to medium-low and simmer, covered for 20-25 minutes (or until the pasta is tender), stirring every 5 minutes.
- Remove pan from heat and stir in the mozzarella and Parmesan cheeses. Stir until cheese is incorporated. Add spoonfuls of ricotta all over the pasta.
- Cover for 5 minutes. Sprinkle with 1 Tbsp parsley and serve!