Hearty Sausage and Cheese Lasagna Recipe
Hearty Sausage and Cheese Lasagna Recipe photo by Taste of Home
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Hearty Sausage and Cheese Lasagna Recipe

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During the holidays, it's nice to welcome friends and family into your home for a hearty meal of lasagna. Every bite is packed with cheese, sausage and sauce. —Gay Barker, Chanute, Kansas
TOTAL TIME: Prep: 1-1/2 hours Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 55 min. + standing
MAKES: 12 servings


  • 1 pound bulk Italian sausage
  • 2 medium onions, chopped
  • 3 to 4 garlic cloves, minced
  • 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 celery rib, chopped
  • 1/4 cup minced fresh parsley
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 6 lasagna noodles, cooked and drained
  • 1 carton (15 ounces) ricotta cheese
  • 1 pound sliced part-skim mozzarella cheese
  • 1/2 pound sliced provolone cheese

Nutritional Facts

1 piece: 303 calories, 18g fat (10g saturated fat), 57mg cholesterol, 715mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 19g protein.


  1. Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan.
  2. Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf.
  3. Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
  4. Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Cheesy Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p53

Medium-Bodied Red Wine

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

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barefooter175 User ID: 8606943 241791
Reviewed Jan. 15, 2016

"This lasagna was excellent. I grew up on Mom's lasagna, and he's was very good. This lasagna, however, is as good or better than what Mom had made.

Five stars..."

rivera1544 User ID: 2381359 239592
Reviewed Dec. 16, 2015


s_pants User ID: 174050 155171
Reviewed Sep. 15, 2011

"A very good and VERY cheesy lasagna. I would make this one again, but I think I've had better. I think I like it better with ground beef as opposed to sausage, but that is just a personal preference."

mzivich User ID: 2518087 60763
Reviewed Jan. 22, 2011

"This was a hit at our dinner party this evening. Thanks for the great recipe – I'll use it again!"

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