Salami & Aged Cheddar Lasagna

Aged Cheddar & Salami Lasagna.jpg

Prep: 30 minutes | Bake: 1 hour 5 minutes | Serves: 12

9 lasagna noodles

1 pound ground mild Italian sausage

4 cups marinara pasta sauce

4 cups marinara pasta sauce

1 package (15 ounces) whole milk ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 garlic cloves, minced

1½ cups shredded Parmesan cheese plus additional for garnish (optional)

¼ cup chopped fresh basil plus additional for garnish (optional)

3 packages (2 ounces each) Fiorucci® 100% Natural Spicy Salami & Aged Cheddar Snack Pack, 1 package chopped

2 packages (2 ounces each) Fiorucci® 100% Natural Mild Salami & Aged Cheddar Snack Pack


1. Preheat oven to 350˚; spray 13 x 9-inch baking dish with cooking spray. Prepare noodles as label directs.

2. Heat large skillet over medium-high heat; add sausage and cook 8 minutes or until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to large bowl; stir in 3 cups sauce. Makes about 3¾ cups.

3. In large bowl, stir ricotta cheese, spinach, garlic, ¾ cup Parmesan cheese and basil. Makes about 2½ cups.

4. In prepared dish, layer 1¼ cups sausage mixture, 3 noodles, 1¼ cups cheese mixture, and 5 slices each spicy salami, aged Cheddar, mild salami and aged Cheddar; repeat layers once. Top with remaining 1¼ cups sausage mixture, 3 noodles, 1 cup sauce, ¾ cup Parmesan cheese, chopped salami and cheese; cover tightly with aluminum foil.

5. Bake lasagna 45 minutes; remove foil and bake 20 minutes or until top is bubbling and golden brown. Cut lasagna into 12 pieces; garnish with Parmesan cheese and basil, if desired.


Approximate nutritional values per serving (1 piece): 419 Calories, 25g Fat (11g Saturated), 54mg Cholesterol, 1080mg Sodium, 26g Carbohydrates, 3g Fiber, 6g Sugars, 23g Protein