INGREDIENTS
Italian sausage (or ground beef): One pound, cooked and crumbled for a savory base.
Spaghetti sauce: 24 ounces, divided use for both the biscuit mixture and the meat sauce.
Ricotta cheese: One cup, adding a creamy texture.
Parmesan cheese: Half a cup, for a rich and nutty flavor.
Refrigerated Pillsbury Grands Jr. Biscuits: One 12-ounce can, cut into eighths for a fluffy base.
Shredded mozzarella cheese: Two cups, for a gooey, cheesy topping.
INSTRUCTIONS
Step 1:
Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray. Set aside.
Step 2:
Cut up biscuits into eighths.
Step 3:
In a bowl, combine 1 cup of spaghetti sauce (set aside the rest for later use), ricotta cheese, and Parmesan cheese. Mix well.
Step 4:
Mix cut-up biscuits with the cheese and sauce mixture, stirring well to coat the biscuits evenly. Spread this mixture into the prepared baking dish.
Step 5:
In a skillet, cook the Italian sausage over medium heat, breaking it up as it cooks. Ensure it is browned and cooked thoroughly. Drain any excess grease and return the sausage to the skillet.
Step 6:
Pour the remaining spaghetti sauce into the skillet with the sausage and stir well to combine.
Step 7:
Spread the sausage and sauce mixture over the biscuit layer in the baking dish.
Step 8:
Sprinkle the shredded mozzarella cheese evenly on top. Optionally, sprinkle with dried parsley flakes for added color.
Step 9:
Bake uncovered for about 25-30 minutes, until the biscuits are cooked through and the cheese is melted and bubbly. (It may take closer to 30 minutes depending on your oven).
Serving and Storage Tips
Serve Bubble Up Lasagna hot and fresh out of the oven. It pairs wonderfully with a simple green salad or garlic bread for a complete meal.
For a touch of freshness, garnish with fresh basil or parsley right before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
This dish freezes well. After baking, let the lasagna cool completely, then wrap it tightly in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
Variations: Try using different types of cheese like Monterey Jack or Gouda for a unique flavor twist. You can also substitute the sausage with ground turkey or beef if preferred.
Add-ins: Enhance the flavor and texture by adding sautéed mushrooms, spinach, or bell peppers to the meat sauce.
Tips for Best Results: Ensure the biscuits are cut into evenly sized pieces for consistent cooking. Let the lasagna rest for about 10 minutes after baking to allow the flavors to meld and make it easier to serve.
Tips from well-known chefs
Chef’s Tip: For a richer flavor, add a splash of red wine to the meat sauce while cooking. This adds depth and complements the Italian sausage.
Chef’s Tip: If you prefer a spicier dish, mix in some red pepper flakes or use hot Italian sausage.
Chef’s Tip: Make sure to drain any excess grease from the sausage to prevent the dish from becoming too oily.
