Sausage Lasagna

Name: Sausage Lasagna
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Asian Dinners, Asian Recipes, Indian Recipes, Italian Dinners, Italian Recipes
Ingredients: 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

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

Ingredients

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

Directions

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.

Reviews

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Average Rating:

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!