ITALIAN SAUSAGE LASAGNA – Layers of pasta, ricotta cheese, mozzarella cheese, and a homemade Italian sausage tomato sauce. This classic Italian dish is well worth the effort!
Italian Sausage Lasagna is another family favorite! It’s frequently requested for special occasions, like birthdays and holidays.
The homemade tomato sauce does take some time to prepare, but I promise it’s worth every minute of prep time. Of course, you can always sub it out for a pre-made sauce if you’re really don’t want to take the time to make it yourself.
Italian Sausage Lasagna keeps well covered in the fridge for 3-4 days. I actually think it tastes better the 2nd day, after all the flavors have had a chance to fully combine.
If you really want to maximize your time, I would recommend doubling the recipe and assembling 2 lasagnas, one in a regular pan and one in a disposable pan. Bake the first one and freeze the second.
To freeze the lasagna, assemble normally and let it cool completely. Wrap it completely with plastic wrap, around the entire pan and covering the top. Then top with foil. When you’re ready to use the lasagna let it thaw in the refrigerator overnight, then heat as directed.
Here’s what you need to make Italian Sausage Lasagna…
- Italian sausage
- Onion
- Garlic
- Fresh parsley
- Basil
- Sugar
- Canned diced tomatoes
- Canned tomato sauce
- Lasagna noodles
- Ricotta cheese
- Parmesan cheese
- Oregano
- Mozzarella cheese
Italian Sausage Lasagna
ITALIAN SAUSAGE LASAGNA - Layers of pasta, ricotta cheese, mozzarella cheese, and a homemade Italian sausage tomato sauce. This classic Italian dish is well worth the effort!
Ingredients
- 1 pound Italian sausage
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoons fresh parsley, chopped and divided
- 1 teaspoon basil
- 1 teaspoon sugar
- 24 ounces canned diced tomatoes
- 22 ounces canned tomato sauce
- 9 uncooked lasagna noodles
- 15 ounces ricotta cheese
- 1/2 cup shredded parmesan cheese, divided
- 1 1/2 teaspoons oregano
- 2 cups shredded mozzarella cheese
Instructions
- For the tomato sauce: In a large stock pot heated to medium heat, cook the sausage, onion, and garlic.
- Drain off any liquid.
- Add the tomato sauce, diced tomatoes, 2 tablespoons of fresh parsley, basil, and sugar.
- Heat to a boil, reduce heat to low.
- Simmer uncovered for 45 mintues.
- Toward the end of simmering the sauce, cook and drain the lasagna noodles.
- For the ricotta mixture: In a medium sized bowl combine the ricotta cheese, 1/4 cup of the parmesan cheese, 1 tablespoon of fresh parsley and the oregano.
- Mix to combine.
- To assemble the lasagna: Spread 1 cup of the tomato sauce on the bottom of a 9x13 pan.
- Layer each component evenly starting with 3 lasagna noodles, then 1 cup of the ricotta mixture, 1 cup of tomato sauce, and 2/3 cup of mozzarella cheese.
- Repeat step 10.
- Layer with the last 3 noodles, then the remaining sauce (careful to cover all of the noodles).
- Top with the remaining mozzarella and parmesan cheeses.
- Cover and bake for 30 mintues.
- Uncover and bake an additional 15 minutes.
- Let it stand for 15 minutes before cutting into.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 44mgSodium: 803mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 20g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from A Passion For Pasta
[…] you looking for more casserole dish meals? Try my Italian Sausage Lasagna or Four Meat […]