There’s something magical about pulling a bubbling, golden-brown lasagna from the oven—the aroma of garlic, herbs, and melted cheese filling the kitchen, promising a meal that’s as soul-warming as it is satisfying. This Italian Sausage Lasagna is my go-to when I want to impress guests or simply treat my family to a hearty, flavor-packed dinner. It’s the kind of dish that makes everyone gather around the table, forks at the ready, before the first slice is even cut.
If you're looking for the perfect Italian Sausage Lasagna, you're in the right place. Whether you love Lasagna or want to explore our Christmas Cookie collection, we've got you covered.
Why This Recipe Works
- Flavor That Pops: Sweet Italian sausage, with its hint of fennel and garlic, brings a depth of flavor that pairs beautifully with rich tomato sauce and creamy cheeses.
- Perfect Texture: Layers of tender pasta, velvety ricotta, and gooey mozzarella create a bite that’s pure comfort.
- Meal Prep Hero: Assemble it ahead, freeze it, or bake it right away—this lasagna is as flexible as it is delicious.
- Endlessly Adaptable: Whether you’re gluten-free, vegetarian, or just craving extra meat, this recipe can bend to your needs without losing its soul.
A Little Backstory
Lasagna has been a staple in Italian kitchens for centuries, evolving from simple layered pasta dishes in Naples to the cheesy, saucy masterpiece we know today. Adding Italian sausage—a staple in Southern Italian cooking—gives it an extra punch of flavor that makes it unforgettable. This version stays true to tradition while keeping things practical for the modern home cook.
Essential Ingredients & Tools
Ingredients for the Sauce
- 1 lb (450g) sweet Italian sausage (remove casings; hot sausage works for spice lovers)
- 1 tbsp olive oil (extra virgin preferred, but any works)
- 1 medium onion, finely diced (yellow or white for sweetness)
- 3 garlic cloves, minced (or 1 tsp pre-minced garlic in a pinch)
- 28 oz (800g) crushed tomatoes (San Marzano for best flavor, but any brand works)
- 6 oz (170g) tomato paste (adds richness; no substitute)
- 1 tsp dried basil (or 2 tsp fresh)
- 1 tsp dried oregano (Mediterranean variety adds depth)
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Ingredients for the Cheese Filling
- 15 oz (425g) ricotta cheese (whole milk for creaminess; cottage cheese blended smooth works too)
- 1 large egg (binds the filling)
- ½ cup (50g) grated Parmesan (freshly grated melts best)
- ¼ cup (10g) fresh parsley, finely chopped (dried parsley in half the amount if needed)
- ½ tsp nutmeg (freshly grated for best aroma)
Additional Layers
- 12 lasagna noodles (no-boil or pre-cooked; gluten-free if needed)
- 3 cups (340g) shredded mozzarella (low-moisture melts evenly)
- ½ cup (50g) grated Parmesan (for the crispy top)
Tools
- 9×13-inch baking dish (glass, ceramic, or even disposable aluminum)
- Large skillet (or a Dutch oven if you don’t have one)
- Mixing bowls (one medium, one large)
- Wooden spoon (or a silicone spatula)
Serves: 8–10 | Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hr 15 mins
Step-by-Step Instructions
- Make the Sauce
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb (450g) sweet Italian sausage, breaking it into crumbles with a spoon. Cook until browned (5–7 minutes)—this creates the Maillard reaction, deepening flavor. Add 1 medium onion, finely diced and 3 garlic cloves, minced; sauté until soft (3–4 minutes). Stir in 28 oz (800g) crushed tomatoes, 6 oz (170g) tomato paste, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp red pepper flakes (optional), and salt and black pepper to taste. Simmer for 15 minutes to thicken. - Prepare the Cheese Filling
In a medium bowl, mix 15 oz (425g) ricotta cheese, 1 large egg, ½ cup (50g) grated Parmesan, ¼ cup (10g) fresh parsley, finely chopped, and ½ tsp nutmeg until just combined. Overmixing makes it dense. Let ricotta sit at room temp for 10 minutes first for extra creaminess. - Layer It Up
Spread 1 cup sauce in the baking dish to prevent sticking. Layer 4 lasagna noodles (slightly overlapping), ⅓ ricotta mixture, 1 cup sauce, and 1 cup shredded mozzarella. Repeat twice, ending with sauce, 1 cup shredded mozzarella, and ½ cup (50g) grated Parmesan. - Bake to Perfection
Cover with foil; bake at 375°F (190°C) for 30 minutes. Uncover; bake 15 more minutes until bubbly. Rest 10 minutes before slicing—this lets the layers set.
Pro Tips for Lasagna Perfection
Béchamel Upgrade
Replace half the ricotta with béchamel: Melt 2 tbsp butter, whisk in 2 tbsp flour, then slowly add 2 cups warm milk until thickened. Season with nutmeg and salt.
No-Boil Noodle Hack
Soak no-boil noodles in warm water for 5 minutes before layering to prevent dry edges. Pat dry gently.
Chef’s Secrets
The Resting Rule
Letting lasagna rest post-bake is non-negotiable. Proteins in the cheese relax, preventing a runny mess. For clean slices, use a sharp knife dipped in hot water.
Sauce Consistency Secrets
Too thick? Add ¼ cup pasta water or broth. Too thin? Simmer longer or deglaze the pan with a splash of red wine for depth.
Storage & Freshness Guide
Fridge: Store covered for up to 4 days. Reheat at 350°F (175°C) for 20 minutes or microwave portions with a damp paper towel.
Freezer: Wrap unbaked lasagna tightly in foil and plastic; freeze for 3 months. Thaw overnight before baking, or add 20–30 minutes to cook time if baking frozen.
Nutrition (Per Serving)
- Calories: 480
- Protein: 28g
- Carbs: 35g
- Fat: 26g
- Fiber: 3g
Variations to Try
Vegetarian: Swap sausage for sautéed mushrooms, spinach, and lentils. Add roasted red peppers for sweetness.
Gluten-Free: Use corn or rice-based lasagna noodles. Blend 1 tbsp cornstarch into the cheese filling to help binding.
Meat Lover’s: Layer in crispy pancetta or ground beef. Deglaze the pan with red wine for extra richness.
Dairy-Free: Use cashew ricotta and vegan mozzarella. Add nutritional yeast for umami.
Low-Carb: Substitute noodles with thinly sliced zucchini (salt and drain first). Carbs drop to 10g per serving.
Perfect Pairings
Complementary Dishes
Garlic Bread: Crispy edges soak up extra sauce. Brush with herb butter for added richness.
Caesar Salad: The tangy dressing cuts through the lasagna’s richness. Add anchovies for a salty punch.
Drinks
Chianti: A medium-bodied red with bright acidity balances the sausage’s fat.
Sangiovese: Cherry notes complement the tomato sauce.
Something Sweet
Tiramisu: Coffee flavors contrast the lasagna’s savoriness.
Lemon Sorbet: A light, citrusy finish cleanses the palate.
FAQs
Can I use cottage cheese instead of ricotta?
Yes, but blend it first for smoother texture. Add 1 tbsp lemon juice to mimic ricotta’s mildness.
How do I prevent a watery lasagna?
Let no-boil noodles absorb sauce moisture, or pat cooked noodles dry. Avoid overloading with watery veggies like zucchini unless pre-salted.
Can I assemble lasagna the night before?
Absolutely! Refrigerate covered; add 10 mins to baking time. For longer storage, freeze unbaked lasagna for up to 3 months.
What’s the best way to reheat leftovers?
Cover with foil and bake at 350°F (175°C) until heated through. For single servings, microwave with a damp paper towel to retain moisture.
Why is my lasagna dry?
Overbaking or too little sauce can cause dryness. Stick to the recommended bake time and ensure each layer is sauced adequately.
Italian Sausage Lasagna: The Ultimate Comfort Food Experience
Make the best Italian Sausage Lasagna with rich layers of sausage, cheese, and sauce. Perfect for Sunday dinner or meal prep—try this foolproof recipe today!
Ingredients
For the Sauce
-
1 lb sweet Italian sausage (casings removed)
-
1 tbsp olive oil
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1 medium onion (finely diced)
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3 cloves garlic (minced)
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28 oz crushed tomatoes
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6 oz tomato paste
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1 tsp dried basil
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1 tsp dried oregano
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½ tsp red pepper flakes (optional)
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Salt and black pepper (to taste)
For the Cheese Filling
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15 oz ricotta cheese
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1 large egg
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½ cup grated Parmesan
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¼ cup fresh parsley (finely chopped)
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½ tsp nutmeg
Additional Layers
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12 lasagna noodles
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3 cups shredded mozzarella
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½ cup grated Parmesan
Instructions
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb (450g) sweet Italian sausage, breaking into crumbles; cook until browned (5–7 minutes). Add 1 medium onion, finely diced and 3 garlic cloves, minced; sauté until soft (3–4 minutes). Stir in 28 oz (800g) crushed tomatoes, 6 oz (170g) tomato paste, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp red pepper flakes (optional), and salt and black pepper to taste. Simmer 15 minutes.01
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In a medium bowl, mix 15 oz (425g) ricotta cheese, 1 large egg, ½ cup (50g) grated Parmesan, ¼ cup (10g) fresh parsley, finely chopped, and ½ tsp nutmeg until just combined.02
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Spread 1 cup sauce in a 9x13-inch baking dish. Layer 4 lasagna noodles, ⅓ ricotta mixture, 1 cup sauce, and 1 cup shredded mozzarella. Repeat twice, ending with sauce, 1 cup shredded mozzarella, and ½ cup (50g) grated Parmesan.03
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Cover with foil; bake at 375°F (190°C) for 30 minutes. Uncover; bake 15 more minutes. Rest 10 minutes before slicing.04
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