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Simple Sausage Lasagna

Total Time

Prep: 20 min. Bake: 55 min. + standing


12 servings

When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.


  • 1 pound bulk pork sausage
  • 1 jar (24 ounces) pasta sauce
  • 1/2 cup water
  • 2 large eggs, lightly beaten
  • 3 cups 4% cottage cheese
  • 1/3 cup grated Parmesan cheese
  • 1 to 2 tablespoons dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 9 uncooked lasagna noodles
  • 3 cups shredded part-skim mozzarella cheese


  1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in pasta sauce and water. Simmer, uncovered, 10 minutes. Meanwhile, combine next 8 ingredients.
  2. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice.
  3. Bake, covered, 45 minutes. Uncover; bake until a thermometer reads 160°, about 10 minutes. Let stand 15 minutes before cutting.

Nutrition Facts

1 piece: 453 calories, 22g fat (11g saturated fat), 103mg cholesterol, 1245mg sodium, 30g carbohydrate (13g sugars, 2g fiber), 32g protein.

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Average Rating:
  • MarlowMcCarthy
    Mar 28, 2020

    I’ve made this for years. It’s so easy and you can add your own touch to it too. It’s delicious every time!

  • ellimaye1
    Feb 24, 2020

    Delicious! This will be my go-to lasagna recipe from now on. I especially love that I don't have to boil the noodles (my least favorite part about lasagna). I used ground beef (added oregano, Italian seasoning, and chili pepper flakes) and only 2 cups of cottage cheese since that's what I had on hand.

  • Judy
    Feb 12, 2018

    No comment left

  • brucearner
    Sep 30, 2017

    I make this a lot, but I substitute all the spices and use the hearty Italian ragu. turns out great

  • julesinmd
    Sep 17, 2016

    We loved this recipe! In the past when I made lasagna it tended to be somewhat watery. This was perfect and tasted great! I used bulk sweet Italian sausage but no other changes.

  • dig1
    Aug 25, 2015


  • ozarkmama
    Nov 20, 2014

    Great recipe.

  • mltdebbie
    Feb 26, 2014

    We love this recipe! So quick and easy. I also substitute bulk mild Italian sausage and swap out a cup of ricotta for a cup of cottage cheese. I also add some mushrooms because we love them.

  • jstjean10
    Feb 10, 2014

    I used fresh basil and 2 cups cottage cheese and 1 cup ricotta. I think this was the best lasagna I've ever made!

  • kra50
    Mar 11, 2013

    No comment left