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Hearty homemade lasagna with melted cheese, rich tomato sauce, and fresh basil on a rustic plate.

The Best Sausage Lasagna

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, pasta
Cuisine Italian
Servings 14
Calories 190 kcal

Ingredients
  

  • 1 lb. bulk Italian sausage
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 can tomato paste (6 oz.)
  • 1 can crushed tomatoes (28 oz.)
  • 1 can tomato sauce (8 oz.)
  • 3 tsp dried basil
  • 3/4 tsp black pepper divided
  • 1/4 tsp salt
  • 1 large egg lightly beaten
  • 1 carton whole-milk ricotta cheese (15 oz.)
  • 1-1/2 cups grated Parmesan cheese divided
  • 12 no-cook lasagna noodles
  • 4 cups partly-skimmed mozzarella cheese shredded

Instructions
 

  • Preheat your oven to 400°F. In a large skillet, cook the sausage and onion over MEDIUM heat, breaking the sausage into small crumbles. Cook until the sausage is no longer pink and the onions are soft, about 5–7 minutes. Drain any excess fat. Add the minced garlic and tomato paste, stirring for about 1 minute, until fragrant.
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  • Add to the skillet the crushed tomatoes, tomato sauce, dried basil, 1/2 teaspoon of black pepper, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered until slightly thickened, about 10-15 minutes.
    Rich tomato sauce with herbs simmering in a skillet on stovetop.
  • In a separate bowl, whisk together the beaten egg, ricotta cheese, 1-1/4 cups of Parmesan cheese, and the remaining 1/4 teaspoon of black pepper. This will be your rich and creamy cheese layer.
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  • Spread 1-1/2 cups of the meat sauce along the bottom of a greased 13x9-inch baking dish. Place 4 no-cook lasagna noodles over the sauce. Over the noodles, spread 1-1/2 cups of the ricotta cheese mixture, then sprinkle 1-1/2 cups of mozzarella cheese. Pour another 1-1/2 cups of meat sauce over the cheese. Repeat these layers once more, and finish with a final layer of noodles, the remaining meat sauce, and a generous topping of both mozzarella and Parmesan cheeses.
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  • Cover the baking dish with foil that's been lightly greased to prevent sticking. Bake for 30 minutes. Remove the foil and continue to bake until the top is lightly browned and the lasagna is heated through, about 5-10 additional minutes. After baking, let the lasagna stand for about 15 minutes.
    Cheesy baked casserole with melted cheese and tomato sauce, ready to serve.

Nutrition

Calories: 190kcalCarbohydrates: 25gProtein: 10gFat: 6gSaturated Fat: 3gSodium: 557mgFiber: 3g
Keyword The Best Sausage Lasagna
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