Sausage and Peppers and a Lasagna

 Sausage and Peppers and a Lasagna

I made some tasty Sausage and Peppers with a splash or 2 of marsala wine in the Slow Cooker for a get together with friends.     The following morning I thought… what should I do with the left overs!?!?!  I settled on making a lasagna… and the results were tasty and gave the recipe a new spin!

Serves 8    *  NOTE: I packaged the leftovers in quart sized freezer ziptop bags.

This could be an easy Potluck dish.  I bought the sausage at the big super store (Costco), 16 sausages for $11.99!

Ingredients

for sausage and peppers:  Combine the ingredients in a slow cooker, stir and cook on HIGH for 3 – 4 hours.

8 -12                       mild Italian sausages

1                              brown onion

2-3                           bell peppers (yellow, orange or red)

24 oz can                 diced tomatoes

8 – 12 oz can            tomato sauce

6 oz can                   tomato paste

1 tsp                        dried Italian seasoning

2 pinches                red cayenne pepper

5 oz                        marsala wine

1 – 2 tbsp.              sugar

To make lasagna  with the leftovers… Combine the no boil noodle and white sauce as directed below:

Ingredients

8 – 10                   no boil lasagna noodles

2 – 2 1/4 cups       milk

1/4 cup                 flour

5 – 6 tbsp.            butter

16 oz                   shredded mozzarella

1/2 – 3/4 cup        freshly grated parmesan

1/3 tsp                 grated nutmeg

                           salt an pepper to taste

Directions

Meal #1  Add all Sausage and Pepper recipe ingredients into a Slow cooker. Cook  3 – 4 hours on HIGH.  

Meal #2  Lasagna using the sausage and pepper leftovers and follow the instructions below: Preheat oven to 350 degrees F.

  1. Cover and refrigerate the leftover sausage and peppers in Meal #1.  Combine these leftovers with the no boil noodles and white sauce following the instructions below.

for  Lasagna (Meal #20

  1. For lasagna: dice the sausage into medium bite sized pieces, set aside.
  2. In a medium saucepan make a white sauce by melting the butter over medium heat, stir in flour and whisk mixture for a few minutes over medium heat.  Add nutmeg to the roux (flour/butter) mixture, stir to combine.
  3. Slowly add the milk, whisking for a few minutes.  If the sauce thickens too much add another 1/4 cup or so of milk and stir to combine. Consistency should be like a light to medium sauce.  Take sauce off heat and set aside.
  4. In a 9″ x 11″ casserole dish, ladle 1/4 cup of the red sauce (from the sausage and peppers) on the bottom of the casserole dish.  Add salt and pepper to taste.
  5. Top with a single layer of no boil lasagnas noodles then another 1/2 the red sauce.
  6. Add half the sliced sausage, 1/2 the white sauce, 1/2 the parmesan and 1/2 the mozzarella… then repeat the layers again.
  7. Bake in a preheated oven for 45 minutes.                                                                                                                                             *   Want more recipes like this?  Check out my cookbook Small Kitchen Big Flavors!           https://smallkitchenbigflavors.blog/ 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!