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Lasagna with a distinctly Southern twist! Sausage and Grits Lasagna is a hearty casserole that is both filling and savory.
SAUSAGE AND GRITS LASAGNA RECIPE
As a kid, growing up in New England, it is hard to remember the first time that I had lasagna. Italian food is very popular, especially given my hometown’s proximity to New York City. However, as a kid growing up in New England, I do remember the first time having grits! You see, grits just were not a common ingredient in those parts. I was in elementary school, at a house in Cape Cod. The homeowners were a couple that were originally from the northern part of Florida…where grits are a staple, almost a food group. Though grits are a simple, basic food, I couldn’t get enough of them! Fast forward a few decades and here I am, combining a Southern ingredient in an Italian dish. Like hundreds of years of regional cuisines on a collision course, and the result: Sausage & Grits Lasagna.
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WHAT IS SAUSAGE AND GRITS LASAGNA?
This casserole is similar to traditional Italian lasagna, however instead of using lasagna noodles, there are two layers of stone-ground grits. Provolone cheese is used in place of ricotta cheese. This substitution of cheeses keeps the casserole from becoming too soft and mushy.
WHAT DOES THIS GRITS AND SAUSAGE LASAGNA TASTE LIKE?
This lasagna recipe is very savory, hearty, meaty, and slightly herbaceous. It is similar to a traditional Italian lasagna with the use of meat, tomatoes, and spices. However, the grits provide a smoother texture than regular lasagna noodles. You could serve this for dinner, or as a savory breakfast casserole.
SAUSAGE AND GRITS LASAGNA INGREDIENTS
- Stone-ground Grits – 3 cups
- Fresh chopped parsley leaves (stems removed) – 2/3 cup
- Italian sausage with the casing removed – 2 pounds
- Olive Oil – 2 tablespoons
- 2 medium yellow onions – diced
- 2 red bell peppers, seeds and stems removed, diced
- Minced garlic – 4 cloves
- Crushed red pepper flakes – 1 teaspoon
- Dry white wine – 1 cup
- 2 14.5 oz. cans diced tomatoes
- Grated provolone cheese – 3 cups
- Fennel seeds – 2 teaspoons
HOW TO MAKE THIS SAUSAGE AND GRITS LASAGNA RECIPE
- Preheat the oven to 425°F. Coat a 9×13, broiler-safe, deep baking dish with nonstick cooking spray.
- In a large pot, bring 12 cups of water to a boil. Slowly whisk in stoneground grits. Reduce the heat and allow to simmer, stirring often. Simmer for 20-25 minutes, until liquid has absorbed and the grits are tender. Remove from heat and stir in parsley.
- In a large skillet, over medium heat, thoroughly brown the sausage, for 6-8 minutes. Once cooked, remove sausage from the skillet and transfer it to a paper towel-lined plate.
- In the same skillet, add olive oil, onions, and bell peppers. Cook, stirring occasionally, until vegetables are tender, approximately 10 minutes. Stir in garlic, fennel, and red pepper flakes. Cook for 1 minute. Add wine and simmer until thickened, approximately 4-6 minutes. Add tomatoes and return cooked sausage to skillet, combine well with existing ingredients.
- Spread half the grits across the bottom of the baking dish. Evenly layer the sausage mixture on top of grits, and sprinkle with 1 cup of the grated provolone cheese. Top with remaining grits, and then layer with remaining provolone cheese.
- Bake until heated throughout, approximately 15 minutes. Switch oven to broil mode. Broil 6 inches from the heat source, until golden brown, approximately 4 minutes.
- Sprinkle with basil, and serve.
CAN YOU MAKE GRITS AND SAUSAGE LASAGNA AHEAD OF TIME?
Not only is this recipe great for dinners at home, but you will get some rave reviews at a pot luck party or bringing it to a tailgate party on game day! I would not hesitate to make this ahead of time and cover it up with some aluminum foil.
CAN YOU FREEZE GRITS AND SAUSAGE LASAGNA?
Yes, you can freeze this lasagna. Make sure you cover it in aluminum foil or bake it in a casserole dish that has a separate lid so you can avoid freezer burn.
WHAT TO SERVE WITH SAUSAGE AND GRITS LASAGNA?
Since this is the main dish, I would go light on the sides. This is a hearty and filling meal! Perhaps a small side salad with a light dressing. If you are looking for some other delicious and filling recipes, make sure you check these out:
WHAT KITCHEN TOOLS DO I NEED TO MAKE SAUSAGE AND GRITS LASAGNA?
Equipment
- Oven
Ingredients
- 3 cups stone ground grits
- ⅔ cup fresh parsley chopped
- 2 pounds Italian sausage casing removed
- 2 tbsp olive oil
- 2 medium yellow onions diced
- 2 red bell pepper diced
- 4 garlic minced
- 1 tsp crushed red pepper flakes
- 1 cup dry white wine
- 2 14.5 oz. cans diced tomatoes drained
- 3 cups Provolone cheese grated
- 2 tsp fennel seeds
Instructions
- Preheat the oven to 425°F. Coat a 9x13, broiler-safe, deep baking dish with nonstick cooking spray.
- In a large pot, bring 12 cups of water to a boil. Slowly whisk in stoneground grits. Reduce the heat and allow to simmer, stirring often. Simmer for 20-25 minutes, until liquid has absorbed and the grits are tender. Remove from heat and stir in parsley.
- In a large skillet, over medium heat, thoroughly brown the sausage, for 6-8 minutes. Once cooked, remove sausage from the skillet and transfer it to a paper towel-lined plate.
- In the same skillet, add olive oil, onions, and bell peppers. Cook, stirring occasionally, until vegetables are tender, approximately 10 minutes. Stir in garlic, fennel, and red pepper flakes. Cook for 1 minute. Add wine and simmer until thickened, approximately 4-6 minutes. Add tomatoes and return cooked sausage to skillet, combine well with existing ingredients.
- Spread half the grits across the bottom of the baking dish. Evenly layer the sausage mixture on top of grits, and sprinkle with 1 cup of the grated provolone cheese. Top with remaining grits, and then layer with remaining provolone cheese.
- Bake until heated throughout, approximately 15 minutes. Switch oven to broil mode. Broil 6 inches from the heat source, until golden brown, approximately 4 minutes.
- Sprinkle with basil, and serve.
