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Garlic Naan Lasagna (Updated Version)

By January 12, 2012February 22nd, 20182 Comments

Garlic Naan Lasagna Mini Version

Great to make when cooking for a large group of people.

Option for smaller families or couples: make a mini lasagna in a bread pan – just cut the ingredients in half.

-2lbs Italian Sausage
Suggested: 1lb Jimmy Dean Sage & 1lb Jimmy Dean Italian

Jimmy Dean Sausages

Other options: mix 1lb Italian sausage with ground beef if you want a to lighten the sausage flavor.
-1-2 TBSP Olive Oil
-2 cups ricotta
-6-8 garlic naan
Suggested: Trader Joes carries excellent garlic naan with a perfect shape for this recipe.
-2 jars spaghetti sauce
Suggestion: Use the highest quality possible—always look at ingredients. Here are two examples (Publix often puts these on sale.)
-2 cups shredded mozzarella
Suggested: grate it yourself for freshness.
-Salt & freshly ground pepper
-Fresh basil leaves (fresh basil adds so much flavor!)

1. Preheat the oven to 350
2. Cook sausage in a large skillet over medium heat until browned.
3. Season the ricotta with salt & pepper (salt & pepper are completely optional – there’s a bunch of salt in the meat and pasta sauce, already!)
4. Spread a thin layer of sauce in the bottom of a large baking dish, then add one layer of garlic naan, 1/3 of the sausage, 1/3 of the ricotta, and enough of mozzarella to cover the ricotta. Add a few broken up pieces of fresh basil (must be fresh basil) if desired. Repeat the layers once or twice more, depending on how the depth of the pan.
For the top you can either cover the naan with sauce, mozzarella, and fresh basil OR you can brush the naan with olive oil/pepper and a bit of mozzarella. (You do not want your top layer of naan to dry out.)

Pre-baked - bread crumbs on top are not necessary.

5. Bake, covered with foil for 30 minutes. Uncover and bake for 30 minutes longer (you can add fresh basil to top before this or after). Let cool for 20 minutes or so before serving so it will set.


If you are planning on entertaining later in the day and want to prepare this ahead of time, you can always under-cook it a bit, refrigerate it and pop it in the oven for 20 minutes or so before serving. Be sure to let the lasagna sit out for about 20-30 minutes before putting it in the oven, though or your dish might crack!

Stephanie Staples

Author Stephanie Staples

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