Italian Sausage Lasagna Recipe

5 6 7
Italian Sausage Lasagna Recipe
Italian Sausage Lasagna Recipe photo by Taste of Home
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Italian Sausage Lasagna Recipe

Read Reviews
5 6 7
Publisher Photo
"I received this recipe from a friend," writes Becky Harrington of Grandin, North Dakota. "It's the best lasagna I've had!"
MAKES:
3 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min. + standing
MAKES:
3 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min. + standing

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

Nutritional Facts

1 piece: 496 calories, 19g fat (9g saturated fat), 148mg cholesterol, 1120mg sodium, 45g carbohydrate (13g sugars, 5g fiber), 36g protein.

  • 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
  1. 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.
  2. 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.
  3. Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting. Yield: 3 servings.
Originally published as Italian Sausage Lasagna in Cooking for 2 Winter 2005, p17

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Reviews forItalian Sausage Lasagna

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mmears1208 User ID: 8439208 233518
Reviewed Sep. 26, 2015

"easy and delicious!"

MY REVIEW
relnov5 User ID: 8075392 206654
Reviewed Nov. 5, 2014

"Great recipe to prepare"

MY REVIEW
rhiler User ID: 2066529 146975
Reviewed Apr. 27, 2010

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

MY REVIEW
daisey5 User ID: 146806 60936
Reviewed Jan. 31, 2010

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

MY REVIEW
stephanied1971 User ID: 3257588 126619
Reviewed Mar. 8, 2009

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

MY REVIEW
stephanied1971 User ID: 3257588 140863
Reviewed Mar. 8, 2009

"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!"

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