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Sausage Lasagna

The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! —Blair Lonergan, Rochelle, VA
  • Total Time
    Prep: 45 min. Bake: 35 min. + standing
  • Makes
    12 servings


  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (6 ounces) tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 3 teaspoons dried basil
  • 3/4 teaspoon pepper, divided
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 1-1/2 cups grated Parmesan cheese, divided
  • 12 no-cook lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese


  • Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
  • Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes.
  • In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
  • Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts
1 piece: 416 calories, 23g fat (11g saturated fat), 83mg cholesterol, 978mg sodium, 29g carbohydrate (8g sugars, 3g fiber), 25g protein.

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  • Lisa
    Sep 1, 2019

    This lasagna taste like it sat overnight! I've made this numerous times. Excellent!! I added a small can of fire roasted tomatoes and double the ricotta and added 2 eggs instead of one Yummy

  • Lisa
    Aug 8, 2019

    I think the secret to a firm lasagna is to prepare with dry noodles (cook, but lay on paper towel to get the water off) and your sauce must be thick! Cook, 1/2 way, let it set in fridge and heat and serve the next day,

  • Rita
    Jan 4, 2019

    I'm not going to lie. I picked this recipe because of the picture??. I made no changes. The consistency and flavor were a perfect blend. Not too tomato-y and no overbearing ricotta taste as in some other recipes I have tried. My teen who is a very picky eater loved it! I believe he used the word "killer". Score!

  • cynandtom
    Mar 28, 2017

    This lasagna was amazing!! I wanted a combination of sausage and ground beef and I like it meatier, so I cooked up about 1 ? of each, combined them and froze half for next time I want to make a meat sauce. The only other change I made was adding Italian seasoning and some parmesan to the sauce. The no bake noodles are a big time saver. This dish is definitely a keeper!