Italian Sausage Lasagna Recipe
Italian Sausage Lasagna Recipe photo by Taste of Home

Italian Sausage Lasagna Recipe

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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!"
TOTAL TIME: Prep: 45 min. Bake: 40 min. + standing
MAKES:3 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 40 min. + standing
MAKES: 3 servings


  • 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

Nutritional Facts

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, 1120 mg sodium, 45 g carbohydrate, 5 g fiber, 36 g protein.


  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

Medium-Bodied Red Wine

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

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Reviewed Sep. 26, 2015

"Easy and delicious!"

Reviewed Nov. 5, 2014

"Great recipe to prepare"

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."

Reviewed Jan. 31, 2010

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

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."

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