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Sorghum Lasagna Bowl

https://www.sorghumcheckoff.com/recipes/sorghum-lasagna-bowl/

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Sorghum Lasagna Bowl is a delicious and healthy recipe that is perfect for a quick and easy weeknight meal.

Prep Time

10 Minutes

Make Time

10 Minutes

Yield

1 Bowl

Sorghum Form

Whole Grain

This Sorghum Lasagna Bowl is a hearty and satisfying dish that is perfect for a weeknight meal. It is made with cooked whole grain sorghum, Italian sausage, marinara sauce, ricotta cheese, mozzarella cheese, and fresh herbs. The sorghum provides a chewy texture, while the Italian sausage and marinara sauce add flavor and richness. The ricotta cheese and mozzarella cheese add a touch of creaminess, and the fresh herbs add a pop of flavor. This dish is sure to please everyone at the table!

To make Sorghum Lasagna Bowl, start by cooking the sorghum according to the package directions. Then, in a large skillet, cook the Italian sausage over medium heat until browned and crumbly. Drain off any excess grease. In a medium bowl, combine the cooked sorghum, olive oil, Italian seasoning, salt, and pepper. Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish. Top with half of the sausage mixture, half of the ricotta cheese, and half of the mozzarella cheese. Repeat layers. Bake for 30 minutes, or until cheese is melted and bubbly. Garnish with fresh oregano or basil, if desired. Serve immediately.

Sorghum Lasagna Bowl is a delicious and healthy recipe that is perfect for a quick and easy weeknight meal. It is sure to please everyone at the table!

Ingredients

  • 1 lb ground Italian sausage
  • 2 cups cooked whole grain sorghum
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup marinara sauce
  • 8 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Fresh oregano or basil (optional)

Instructions

  1. Preheat oven to 375F.
  2. In a medium skillet cook sausage over medium-high heat until cooked through, drain.
    *USDA recommends cooking ground meat to an internal temperature of 160°F
  3. In a medium bowl combine sorghum, oil, Italian seasoning, salt and pepper.
  4. Divide marinara sauce between four 8-ounce gratin dishes. Top sauce with cooked sausage and dollops of ricotta cheese. Divide sorghum mixture atop each dish and sprinkle with shredded mozzarella cheese.
  5. Transfer all lasagna dishes to a baking sheet and bake for 30 minutes or until bubbly and browned on top. Garnish with fresh oregano or basil, if desired.

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