Sausage Lasagna
Hearty layers of tender pasta, rich sausage meat sauce, and creamy ricotta come together in this oven-baked classic. The Italian sausage adds a savory depth that makes this lasagna a crowd-pleasing centerpiece for family dinners and potlucks alike.
For 8 servings
- boil · ~12 min
Boil the lasagna noodles.
1.Bring a large pot of water to a rolling boil and add salt.2.Cook lasagna noodles according to package directions until al dente.3.Drain, rinse under cool water, and lay noodles flat on a baking sheet to prevent sticking. - prep · ~5 min
Blanch and crush the tomatoes.
1.Score a small X on the bottom of each tomato.2.Drop into boiling water for 30 seconds, then transfer to ice water.3.Peel off the skins, chop roughly, and crush by hand or with a fork into a chunky sauce. - saute · ~25 min
Brown the sausage and build the sauce.
1.Heat olive oil in a large skillet over medium-high heat.2.Crumble in the sausage and cook, breaking it up, until browned (5-6 min).3.Add onion and cook until softened (3-4 min).4.Add garlic and red pepper flakes, sauté until fragrant (30 sec).5.Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper.6.Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes until thickened.TIPCrush tomatoes by hand for a rustic, chunky sauce texture. - mix · ~2 min
Prepare the ricotta filling.
1.In a medium bowl, combine ricotta cheese, beaten egg, and half the parmesan.2.Mix well until smooth and creamy. - prep
Preheat the oven to 375°F.
Position a rack in the center of the oven and preheat to 375°F (190°C).
- assemble · ~5 min
Assemble the lasagna in layers.
1.Spread 1 cup of meat sauce on the bottom of a 9x13 inch baking dish.2.Lay 3 lasagna noodles in a single layer over the sauce.3.Spread ⅓ of the ricotta mixture over the noodles.4.Sprinkle ⅓ of the mozzarella over the ricotta.5.Repeat layers twice more: sauce, noodles, ricotta, mozzarella.6.Top the final layer with remaining sauce, then remaining mozzarella and parmesan.TIPDon't overload each layer — thin, even spreads bake into perfect slices. - bake · ~35 min
Bake the lasagna.
1.Cover the baking dish with foil, tenting slightly so it doesn't touch the cheese.2.Bake covered for 25 minutes.3.Remove foil and bake uncovered for 10 more minutes until cheese is golden and bubbly.TIPLet the lasagna rest for at least 10 minutes after baking — it sets the layers and makes slicing clean. - rest · ~10 min
Rest before slicing.
Remove lasagna from the oven and let it sit on the counter for 10 to 15 minutes. This helps the layers hold together when you cut into it.
- garnish
Garnish with fresh parsley and serve.
Sprinkle chopped parsley over the top, slice into 8 equal pieces, and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the sausage well to develop deep, savory flavor in the meat sauce.
- 2Use full-fat ricotta for a creamier, less watery filling.
- 3Let the sauce simmer uncovered for 15 minutes to concentrate flavors and reduce excess liquid.
- 4Blanch and peel the tomatoes yourself for fresher, more vibrant sauce than canned versions.
- 5Rest the lasagna for 10–15 minutes after baking so slices hold together cleanly.
- 6Rinse cooked noodles under cool water and lay them flat on a baking sheet to prevent sticking.
- 7Tent the foil over the dish so it doesn't touch the cheese and cause sticking.
Adapt it for your goals.
Vegetarian
Substitute the Italian sausage with sautéed mushrooms and lentils for a hearty, umami-rich meatless version that still delivers texture and savory depth.
Gluten FreeGluten-Free
Use gluten-free lasagna noodles and confirm all other ingredients (especially sausage and cheese) are gluten-free to accommodate dietary needs without sacrificing flavor.
Low FatLow-Fat
Replace full-fat ricotta with part-skim ricotta, use low-moisture part-skim mozzarella, and drain the sausage well after browning to reduce overall fat content.
Why this is on our healthy list.
Rich in Protein
Italian sausage, ricotta, mozzarella, and Parmesan provide high-quality protein for muscle repair and satiety.
Good Source of Calcium
The ricotta, mozzarella, and Parmesan cheeses contribute to bone health through their calcium content.
Provides Lycopene
The crushed tomatoes are rich in lycopene, an antioxidant linked to heart health, especially when cooked.
Contains Herbal Antioxidants
Oregano, basil, and parsley add antioxidant and anti-inflammatory compounds with minimal calories.
Frequently asked questions
Yes, no-boil noodles work well, but reduce the sauce simmering time slightly so there's enough liquid for them to hydrate during baking.
