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Three-Cheese Sausage Lasagna

 Three-Cheese Sausage Lasagna
Here's a nice alternative to traditional lasagna, and it's so easy to prepare! It has a simple white sauce and lots of savory Italian sausage. —Lesley Cormier Pepperell, Massachusetts
12 ServingsPrep: 30 min. Bake: 30 min. + standing


  • 1-1/2 pounds Johnsonville® Mild Ground Italian Sausage
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups 2% milk
  • 9 lasagna noodles, cooked and drained
  • 6 slices part-skim mozzarella cheese, cut in half
  • 6 slices provolone cheese, cut in half
  • 1/3 cup grated Romano cheese


  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain and set aside.
  • In a small saucepan, melt butter. Stir in the flour, salt and pepper
  • until smooth; gradually stir in milk. Bring to a boil over medium
  • heat; cook and stir for 2 minutes or until thickened. Remove from
  • the heat.
  • In a greased 13-in. x 9-in. baking dish, layer with a fourth of the
  • white sauce, three noodles, half of the sausage and four pieces each
  • of mozzarella and provolone cheeses. Repeat layers once. Spoon half
  • of the remaining sauce over the top. Layer with remaining noodles,
  • sauce, mozzarella and provolone cheeses; sprinkle with Romano

2 of 2

Three-Cheese Sausage Lasagna (continued)

Directions (continued)

  • cheese.
  • Bake, uncovered, at 350° for 30-35 minutes or until heated
  • through. Let stand for 15 minutes before cutting. Yield: 12
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 350 calories, 21 g fat (11 g saturated fat), 64 mg cholesterol, 756 mg sodium, 21 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.