Easy Sausage Lasagna Recipe
We’ve got lasagna down to a science! There’s only one way to make lasagna and it’s with Italian sausage. This recipe is so easy!
Servings: 6 large slices
Equipment
- 9"x13" baking pan at least 2" deep
Ingredients
- 1 pound no-boil lasagna noodles
- 1 ½ pounds Italian sausage spicy, sweet, or both
- 6 cups good-quality tomato sauce (48 ounces)
- 4 cups shredded mozzarella cheese
- 2 cups whole milk ricotta cheese (16 ounces)
- 1 ¼ cups grated Parmigiano-Reggiano cheese
- 2 large eggs beaten
- 3 cups sliced cremini mushrooms (10 ounces) optional
- ½ cup dried Porcini mushrooms optional
- ½ tablespoon extra-virgin olive oil
- More parmigiano and tomato sauce to serve if desired
Instructions
- Preheat oven to 375℉. Optional (for mushrooms): place dried porcini mushrooms in a cup of hot water and let reconstitute (soften) for 15 minutes.
- Optional (for mushrooms): in a small pan, add a splash of olive oil. Add drained, reconstituted porcini mushrooms and cremini mushrooms. Sauté mushrooms for 4-5 minutes until mushrooms are hot and softened. Drain excess liquid and set aside.
- Use a sharp knife to slice open sausages and pop out the sausage meat into a dry pan. Cook and crumble the sausage with a slotted spoon over medium heat until fully cooked through. Drain excess fat and set aside.
- In a medium bowl, beat 2 eggs and stir in ricotta and ½ cup parmesan cheese.
- Major layer #1: grease bottom and sides of a 9”x13” pan (needs to be at least 2 inches deep). Add 1 cup tomato sauce to bottom of pan and evenly spread. Add layer of dried lasagna noodles (overlapping slightly), about a third of the ricotta mixture, and half of the crumbled sausage (in this order, spreading evenly).
- Major layer #2: in this order (spreading evenly), add 2 cups mozzarella cheese, add 1 cup sauce and sprinkle with ¼ cup parmesan cheese.
- Major layer #3: in this order (spreading evenly), add another layer of slightly overlapping lasagna noodles, one-third of the ricotta mixture, all of the mushrooms (optional), 1 ½ cups sauce, and ½ cup parmesan cheese.
- Major layer #4: in this order (spreading evenly), add another layer of lasagna noodles, remaining ricotta mixture, remaining sausage, and 1 cup sauce.
- Major layer #5: in this order (spreading evenly), add final layer of lasagna noodles, any leftover sauce, and 2 cups mozzarella. You might have leftover lasagna noodles!
- Bake for 1 hour and 15 minutes at 375℉, tightly covered with nonstick foil, or until a knife inserted in the center of the lasagna feels hot to the touch. Remove foil and bake for an additional 10 minutes so the cheese browns and caramelizes.
- Rest for 10 minutes before slicing and serving with extra tomato sauce and grated parmigiano if desired!
Video
Notes
- Measure and prepare all of the ingredients before layering your lasagna.
Nutrition
Serving: 1large slice | Calories: 1216kcal | Carbohydrates: 79g | Protein: 65g | Fat: 73g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 3007mg | Potassium: 1659mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2172IU | Vitamin C: 20mg | Calcium: 861mg | Iron: 5mg