Italian Sausage Lasagne
A hearty Italian sausage lasagne layered with flavorful meat sauce, creamy cheese, and melted mozzarella, perfect for family dinners or entertaining friends. Rich, cheesy, and satisfying.
Ingredients
- 1 lb. bulk Italian sausage ⓘ
- 1 medium onion, chopped ⓘ
- 2 Tbsp. parsley flakes ⓘ
- 1 clove garlic, crushed ⓘ
- 1 tsp. sugar ⓘ
- 1 tsp. dried basil leaves ⓘ
- 1/2 tsp. salt
- 1 (16 oz.) can whole tomatoes, undrained ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 12 uncooked lasagne noodles ⓘ
- 1 (16 oz.) carton Ricotta or creamed cottage cheese ⓘ
- 1/4 cup grated Parmesan ⓘ
- 1 Tbsp. parsley flakes ⓘ
- 1 1/2 tsp. dried oregano ⓘ
Instructions
- Cook and stir Italian sausage, chopped onion, and crushed garlic in a 10-inch skillet until sausage is browned; drain excess fat.
- Stir in parsley flakes, sugar, dried basil leaves, salt, undrained whole tomatoes, and tomato sauce. Break up the tomatoes with a spoon.
- Bring mixture to a boil, stirring occasionally, then reduce heat and simmer uncovered until slightly thickened, about 45 minutes.
- While sauce simmers, cook lasagne noodles as directed on the package; drain.
- In a bowl, mix Ricotta or creamed cottage cheese, grated Parmesan, parsley flakes, and dried oregano.
- Spread 1 cup of sauce mixture in a greased 13x9-inch baking dish.
- Top with 4 cooked lasagne noodles.
- Spread 1 cup of cheese mixture over noodles, then add 1 cup of sauce on top.
- Sprinkle with 2/3 cup shredded Mozzarella cheese.
- Repeat with remaining noodles, cheese mixture, 1 cup sauce, and 2/3 cup Mozzarella.
- Top with remaining noodles and sauce.
- Sprinkle remaining Mozzarella and Parmesan cheese on top.
- Bake uncovered in a 350°F (175°C) oven until hot and bubbly, about 45 minutes.
- Let stand for 15 minutes before cutting and serving.
Tips & Substitutions
For a lighter version, consider using ground turkey instead of bulk Italian sausage; it works well without sacrificing flavor. If you prefer a different cheese, cottage cheese can be substituted for Ricotta. To save time, use no-boil lasagna noodles. To enhance flavor, add a pinch of red pepper flakes. Consider serving with a fresh Italian salad or Italian-Style Pasta Salad.
Serving Suggestions
This lasagna is best served with a side of garlic bread and a crisp green salad to balance the richness. A light vinaigrette pairs well with the dish. For a heartier meal, consider serving alongside a classic Caesar salad or even some Baby Calzone for a fun twist on Italian recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the lasagna with foil and warm it in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, ensuring even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Sausage Lasagne contains roughly 349 calories, with 20g protein, 68g carbohydrates, and 6g fat. It is an excellent source of iron (134% of the Daily Value), dietary fiber (96% of the Daily Value), and calcium (94% of the Daily Value). Note that it is relatively high in sodium, at 671mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance. Assemble it completely, cover it tightly with plastic wrap or aluminum foil, and refrigerate. When you're ready to bake, just add an extra 10-15 minutes to the baking time if baking from cold.
Can I freeze leftover lasagna?
Absolutely! You can freeze lasagna either before or after baking. If freezing before, assemble it and cover tightly. When ready to bake, thaw overnight in the refrigerator and bake as directed. For baked lasagna, cool completely, then wrap and freeze for up to 3 months. Reheat thoroughly before serving.
What can I substitute for the mozzarella cheese?
If you don't have mozzarella cheese, you can use provolone or fontina for a similar meltiness. For a lower-fat option, part-skim mozzarella works well too. Just keep in mind that the flavor profile may change slightly depending on your choice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).