Layers of cheese, Italian sausage marinara and garlic naan make for a delicious twist on traditional lasagna, which I like to call la-naan-a!
The month of September can be quite crazy for a lot of households. Back-to-school means running kids around and quite often, it’s hard to get everyone around the dinner table. This is why I partnered up with my friends at Stonefire Naan to create a recipe that will have everyone running to the dinner table any night of the week!
This recipe is Naan lasagna, or as we lovingly refer to it at my house la-naan-a!
When my boyfriend first presented the idea to me, I thought he really just liked saying “la-naan-a” which is really fun to say, but after trying out and perfecting the idea, I quickly found out that it was not just a new fun word to say, but also one of the most delicious recipes I’ve ever made!
Layers of pillowy soft garlic naan, amazingly flavorful Italian sausage marinara and luxuriously creamy herbed ricotta cheese, make for one unforgettable lasagna recipe that the entire family will be requesting week after week!
Using Stonefire Garlic Naan instead of traditional lasagna noodles, not only adds a unique texture and flavor to this lasagna dish, but it also cuts out the need for boiling noodles and waiting for them to cool to prepare the lasagna.
With just 30 minutes of prep, this lasagna is in the oven baking away for one scrumptious supper!
Italian Sausage Marinara
- 1 tbsp olive oil
- ½ cup diced onion
- 4 garlic cloves (minced)
- 1 lb Italian Sausage
- ¼ cup red wine vinegar
- 1 can (6 oz) tomato paste
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- ½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh basil (chopped)
- 1 tsp dried parsley
- 1 tsp dried oregano
Garlic Naan Lasagna
- 32 oz ricotta cheese
- 2 ¼ cups shredded mozzarella cheese (divided)
- ½ cup grated parmesan cheese
- ¼ cup fresh basil (chopped)
- ½ tsp dried parsley
- ½ tsp dried oregano
- 3 pieces Stonefire Garlic Naan
Begin by preparing the Italian Sausage Marinara.
Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
Add the sausage and cook through. Add the red wine vinegar, tomato paste, diced tomatoes and tomato sauce.
Add the kosher salt, black pepper, fresh basil, parsley and oregano.
Reduce to low, cover and simmer 10-15 minutes.
While the sauce is simmering, begin preparing the lasagna.
Preheat the oven to 375°F.
Combine the ricotta cheese, ¼ cup mozzarella cheese, parmesan cheese, fresh basil, parsley and oregano.
Place a piece of Naan at the bottom of a 9” x 12” baking dish. Spread 1/3 of the ricotta cheese mixture on the naan.
Place a layer of the Italian sausage marinara on top.
Place another piece of garlic naan on top of the marinara. Spread 1/3 of the remaining ricotta cheese mixture on top of the naan and top with the remaining Italian sausage marinara. Top with the final piece of garlic naan and remaining 1/3 cup ricotta cheese mixture. Sprinkle the two cups of mozzarella cheese on top of the naan.
Cover with foil and place in the oven for 30 minutes. Remove the foil and place back in the oven for 20-30 minutes.
Remove from the oven and slice up this scrumptious new twist on an Italian classic!
I picked up the Stonefire Garlic Naan for this recipe at my local San Diego Ralphs. They just so happened to be on sale, two for $3.00, score!
Say #HelloNaan by grabbing a package of Stonefire Naan in the deli or bakery section of your local grocery store! Check online to find the retailer nearest to you!
Today’s post was sponsored by Stonefire Authentic Flatbreads but the opinions are all my own. Thanks for supporting all of the delicious WhitneyBond.com partners like Stonefire!
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