Here’s a delicious and straightforward Sausage Lasagna recipe that serves about 6–8 people:
Ingredients
For the meat sauce:
- 1 lb (450 g) Italian sausage (mild or spicy, casing removed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz / 800 g) can crushed tomatoes
- 1 (6 oz / 170 g) can tomato paste
- 1 (14.5 oz / 410 g) can diced tomatoes
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar (optional, balances acidity)
- Salt & pepper, to taste
For the cheese mixture:
- 15 oz (425 g) ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
Other ingredients:
- 9–12 lasagna noodles (uncooked or pre-cooked)
- 3 cups shredded mozzarella cheese
Instructions
- Cook the sausage and sauce:
- In a large skillet, cook the sausage over medium heat until browned.
- Add the chopped onion and garlic; sauté until soft.
- Stir in crushed tomatoes, tomato paste, diced tomatoes, basil, oregano, sugar, salt, and pepper.
- Simmer on low for 20–25 minutes, stirring occasionally.
- Prepare the cheese mixture:
- In a bowl, combine ricotta, egg, Parmesan, and parsley. Mix until smooth.
- Assemble the lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
- Layer noodles over the sauce.
- Spread 1/3 of the ricotta mixture over noodles, then sprinkle 1/3 of the mozzarella.
- Add 1/3 of the sauce over the cheese.
- Repeat layers 2 more times, finishing with sauce and a final layer of mozzarella on top.
- Bake:
- Cover with foil (tip: spray foil with cooking spray to prevent sticking).
- Bake for 25 minutes.
- Remove foil and bake an additional 20–25 minutes until bubbly and golden.
- Let it rest 10–15 minutes before slicing.
This lasagna is rich, cheesy, and packed with sausage flavor.
If you want, I can also give you a shortcut version using no-boil noodles and a quick meat sauce that saves almost an hour. Do you want me to do that?
