I loved everything about this recipe. It is a quick and easy alternative to lasagna. It has all the flavors of lasagna without all the work. You could even call this Calzone Lasagna. The biscuits are like little calzones. I used cottage cheese in this recipe. If you don’t like cottage cheese, you can substitute ricotta. You could also add ingredients to the biscuits – peppers, onions, mushrooms would be good.
I browned the sausage and mixed up the cheese mixture the night before. Assembly was a breeze. It only took about 15 minutes from start to finish. I wouldn’t fill the biscuits until you are ready to bake. I have found that they don’t rise as well if you refrigerate them too long. This recipe got two thumbs up at our house. It was even good reheated for lunch.
Cheesy Biscuit Lasagna
adapted from Pillsbury
- 1 lb Italian Sausage
jar (28 oz) spaghetti sauce
tsp garlic powder
tsp Italian seasoning
can (12 oz) Pillsbury Grands Jr. Golden Homestyle Buttermilk Biscuits
cup shredded mozzarella cheese
cup cottage cheese
- 1 Tbsp parsley flakes
tsp dried basil leaves
- 3 Tbsp grated Parmesan cheese
Preheat oven to 400.
In 10-inch skillet, cook Italian sausage; drain fat. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes.
Separate dough into 10 biscuits. Press each biscuit into a 4-inch round. In small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, and basil.
Place about 2 tablespoons cheese mixture on each flattened biscuit. Fold dough in half over filling; press edges with fork to seal.
Pour meat sauce into a lightly greased 9×13-inch pan. Arrange prepared biscuits on top on sauce. Sprinkle biscuits with Parmesan cheese.
Bake 15 to 18 minutes or until biscuits are golden brown.