Featured Recipe

July 2007

Lasagna-Style Casserole

Ingredients

• 1 lb bulk Italian pork sausage
• 1 cup tomato pasta sauce
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 egg
• 1 cup Original Bisquick® mix
• 1/2 cup milk
• 1 egg
• 1 cup shredded mozzarella cheese (4 oz)

Cooking Instruction

1. Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish.
2. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture.
3. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures.
4. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly. Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. To Freeze and Bake: Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on unbaked casserole; seal tightly. Freeze up to 2 months. Bake covered at 400ºF for 1 hour to 1 hour 15 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. High Altitude (3500-6500 ft): Increase first bake time to 33 to 38 minutes. For frozen casserole, bake 1 hour 10 minutes to 1 hour 20 minutes.