Harvest Lasagne Recipe
A great make ahead meal for busy days equaling an easy night.
TRADER JOE’S HARVEST LASAGNE RECIPE
meat + harvest SAUCE LASAGNE for FALL
one large pan to feed family • PREP 50 mins • 45 MIN COOK • REST 20 MINS
1 package Ground Bison, Ground Beef or Sweet Italian Sausage
1 jar Autumnal Harvest Creamy Pasta Sauce from Trader Joe’s
1 cup TJ’s Shredded Mozzarella Cheese
12 oz. Mascarpone Cheese
1/2 cup whole milk
1 1/2 cups Grated Parmesan
1 medium clove peeled Garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon nutmeg
TJ’s Sea Salt & Ground Black Pepper, to taste
1 box TJ’s No Boil Italian Lasagna Noodles
Heat the oven to 375°F and arrange a rack in the middle.
In a large skillet cook either your ground bison, beef or sausage until cooked through (I slice the sausage in half and remove the sausage casing).
Add Harvest sauce to pan: mix, warm through and set aside. In a separate bowl cream together the mascarpone, milk and 3/4 cup of parmesan cheese, mix in nutmeg and garlic.
Season with salt and pepper to taste.
Butter an 8x8 pan and spread a thin layer of mascarpone mix on the bottom of dish.
Dip lasagna noodles in the mascarpone mixture one at a time to cover completely.
Place a single layer in the baking dish: top with meat sauce and evenly sprinkle on some parmesan cheese. Keep layering in the same order until all of the meat sauce is used. (Approximately 3 layers)
For the top layer dip the noodles, make the (4th) layer: pour the remainder of the mascarpone mixture over the top and sprinkle on your mozzarella and a little parmesan cheese.
Rest lasagna for 30 minutes to allow noodles to absorb liquid.
Place in the oven and bake for 40-45 minutes. Rest for at least 15-20 minutes before cutting and serving.