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Sausage Lasagna

The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! —Blair Lonergan, Rochelle, VA
  • Total Time
    Prep: 45 min. Bake: 35 min. + standing
  • Makes
    12 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (6 ounces) tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 3 teaspoons dried basil
  • 3/4 teaspoon pepper, divided
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 1-1/2 cups grated Parmesan cheese, divided
  • 12 no-cook lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese

Directions

  • Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
  • Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes.
  • In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
  • Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts
1 piece: 416 calories, 23g fat (11g saturated fat), 83mg cholesterol, 978mg sodium, 29g carbohydrate (8g sugars, 3g fiber), 25g protein.

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