Flatbread Lasagna

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  • Servings: 6 to 8

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  • 1 pound hot Italian sausages, casings removed
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups ricotta
  • Salt and freshly ground pepper
  • 3 cups jarred marinara sauce
  • 4 pocketless pita or naan
  • 2 cups shredded mozzarella (12 ounces)

How to make this recipe

  1. Preheat the oven to 350°. In a skillet, cook the sausages in the oil over moderately high heat, breaking up the meat, until browned. Season the ricotta with salt and pepper. Spread 1/2 cup of the marinara sauce in a deep-dish pie plate. Top with 1 flatbread, one-third of the sausage and 1/2 cup each of the ricotta and mozzarella. Repeat the layering twice more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining 1 cup of sauce and 1/2 cup of mozzarella.

  2. Cover the lasagna with foil and bake for 30 minutes. Uncover and bake 30 minutes longer. Let cool for 20 minutes and serve.

Suggested Pairing


Contributed By Photo © Tina Rupp Published April 2010

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