Deconstructed Lasagna

lasagnaWhat is it? It’s all the ingredients you use in lasagna without taking the time to layer and bake. Why do this? It’s easy – period. I think I like it better, too. Not as dry – and oh, so much better the next day.


The Sauce

1 lb. Johnsonville Hot Italian sausage – I love this sausage – it’s got kick w/o extreme heat

1-2 tbs. olive oil

1 medium onion diced

3-4 cloves of garlic chopped

1 6 oz can of tomato paste

2 28 oz cans of Dei Fratelli Italian Sauce

Dry Oregano

Dry basil

Salt & Pepper to taste



Heat olive oil over medium-high heat. Add Italian sausage and crumble w/ potato masher (I find this works the best to crumble ground meat while browning it). Brown sausage and then add in onion and garlic. Cook for 2-3 minutes while stirring, crumble in dry seasonings (just eyeball 1-2 tsp. of the oregano and basil) mix and then clear an area in the middle of the pan pushing meat to the sides. Add tomato paste and cook for 1-2 minutes – this sweetens it. Then mix in with meat. Deglaze pan w/ vodka (I usually go around the pot 2x), let that cook off and then add the Italian sauce.


Put in crockpot and cook on low for 3-4 hours, mixing once in awhile.


Putting it all together…

1 lb. box of malfalda pasta (they look like mini lasagna noodles broken up). Creamette makes them.

1 16 oz container ricotta cheese

8 oz shredded mozzarella cheese

4 oz of fresh grated parmesan cheese



Boil enough salted water to cook 1 lb. box of malfalda pasta

While pasta is cooking, add 2 -2 ½ cups of sauce to large sauté pan and heat thru.

Drain pasta, add to pan and toss with the sauce. Then dot with ricotta cheese (soup spoonfuls), sprinkle with mozzarella and parmesan. Cover and let cheeses melt. Dish it up and enjoy.