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Italian Sausage Lasagna Recipe

Italian Sausage Lasagna Recipe photo by Taste of Home

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"I received this recipe from a friend," writes Becky Harrington of Grandin, North Dakota. "It's the best lasagna I've had!"

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Italian Sausage Lasagna Recipe

Prep: 45 min. Bake: 40 min. + standing

Yield: 3 Servings

45 40 85

Ingredients

2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 to 1 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Directions

Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting. Yield: 3 servings.

Nutritional Analysis: One serving: 1 piece (prepared with turkey sausage, part-skim ricotta and 3/4 cup mozzarella) equals 496 calories, 19 g fat (9 g saturated fat), 148 mg cholesterol, 1,120 mg sodium, 45 g carbohydrate, 5 g fiber, 36 g protein.

Originally published as Italian Sausage Lasagna in Cooking for 2 Winter 2005, p17

Tomato Paste Cubes

I save leftover tomato paste by freezing 3-tablespoon-size portions in ice cube trays. Then I transfer them to a heavy-duty resealable freezer bag. It's easy to remove a frozen cube whenever I need a small amount of tomato paste. —Carre Gardner, Gray, Maine

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Italian Sausage Lasagna

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Reviewed on Apr. 27, 2010 by rhiler

This is my favorite lasagna recipe. It makes just the right amount and turns out perfectly every time. I also use no-boil noodles.

Reviewed on Jan. 31, 2010 by daisey5

I also used the no cook lasagna noodles and it came out great.

Reviewed on Mar. 08, 2009 by stephanied1971

ps: I used the lasagna noodles you don't have to boil first. "oven ready", made it even easier to prep. Came out perfect.

Reviewed on Mar. 08, 2009 by stephanied1971

This was fantastic, I didn't change a thing. The flavor was terrific and it was a very easy recipe to follow. I can't believe I've never thought to make lasagna in a loaf pan, it made 3 generous sized portions. I'll definitely make this again!