Italian Sausage Lasagna

Name: Italian Sausage Lasagna
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) Italian sausage (mild or hot), casings removed; 2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp for the sauce, 1 tbsp for the cooked noodles; 1 medium (about 1 cup) (160 g) yellow onion, finely chopped; 4 cloves (12 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 28 oz can (794 g) crushed tomatoes; 15 oz can (425 g) tomato sauce; 1 tsp (1 g) dried oregano; 1 tsp (1 g) dried basil; 1 tsp (4 g) granulated sugar (optional); ¼ tsp (½ g) red pepper flakes (optional); ½ tsp (3 g) kosher salt, plus more to taste after simmering; ½ tsp (1 g) black pepper, freshly ground; 24 oz (about 3 cups) (680 g) whole-milk ricotta, drained of any liquid on top; 1 large (50 g) large egg, lightly beaten; 4 oz (about 1 cup) (113 g) Parmesan cheese, finely grated, divided: ½ cup in the filling, ½ cup for the top; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 10 noodles (9 needed, 1 spare for tears) (285 g) dried lasagna noodles; 1 tbsp (10 g) kosher salt, for the noodle water; 16 oz (about 4 cups) (454 g) low-moisture whole-milk mozzarella, shredded, divided: 3 cups for the layers, 1 cup for the top

From the MyKitchenBank Kitchen

Layers of tender noodles, a rich fennel-scented Italian sausage sauce, creamy parmesan-herb ricotta, and plenty of melted mozzarella, baked until bubbling and golden. A hearty make-ahead crowd pleaser.

Prep: 30 min
Cook: 1 hr 40 min
Wait: 20 min
Total: 2 hr 30 min
Makes: 1 lasagna in a 9×13-inch pan (12 squares)

Jump to recipe ♡ Save

Ingredients

12 servings

For the sausage sauce
1 lb (454 g) Italian sausage (mild or hot), casings removed
2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp for the sauce, 1 tbsp for the cooked noodles
1 medium (about 1 cup) (160 g) yellow onion, finely chopped
4 cloves (12 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
28 oz can (794 g) crushed tomatoes
15 oz can (425 g) tomato sauce
1 tsp (1 g) dried oregano
1 tsp (1 g) dried basil
1 tsp (4 g) granulated sugar (optional)
¼ tsp (0.5 g) red pepper flakes (optional)
½ tsp (3 g) kosher salt, plus more to taste after simmering
½ tsp (1 g) black pepper, freshly ground
For the cheese filling
24 oz (about 3 cups) (680 g) whole-milk ricotta, drained of any liquid on top
1 large (50 g) large egg, lightly beaten
4 oz (about 1 cup) (113 g) Parmesan cheese, finely grated, divided: ½ cup in the filling, ½ cup for the top
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For assembly
10 noodles (9 needed, 1 spare for tears) (285 g) dried lasagna noodles
1 tbsp (10 g) kosher salt, for the noodle water
16 oz (about 4 cups) (454 g) low-moisture whole-milk mozzarella, shredded, divided: 3 cups for the layers, 1 cup for the top

Equipment (7)

9×13-inch (23×33 cm) baking dish, at least 2 inches (5 cm) deep
Large, deep skillet or Dutch oven (12-inch / 30 cm or 5-quart)
Large pot for boiling noodles (6-quart or bigger)
Large rimmed baking sheet
Aluminum foil
Instant-read thermometer
Box grater

Steps

Before you start

Use whole-milk ricotta and low-moisture mozzarella sold in a block or shredded. Fresh mozzarella and part-skim ricotta release too much water and make a soupy lasagna.
If you buy a block of mozzarella, shred it yourself; it melts more smoothly than bagged shreds. You need 4 cups (16 oz / 454 g).
Plan on about 2½ hours total, including a 20-minute rest after baking. The rest is what lets you cut clean squares.
Boil the noodles while the sauce simmers. Start the oven preheat only when you begin assembling.

1
Brown the sausage
- Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium-high heat for 1 minute.
- Add the sausage and break it into ½-inch pieces with a wooden spoon.
- Cook, stirring occasionally, for 8 to 10 minutes.
+ Show details− Hide details
Ready when: No pink remains and the sausage has browned in spots with fat pooling in the pan.
Tip: If there is more than about 3 tablespoons of fat in the pan, spoon off the extra so the sauce isn't greasy.
2
Cook aromatics and paste
- Reduce heat to medium.
- Add the chopped onion and cook, stirring, for 4 to 5 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute more.
- Keep stirring so the paste coats the meat and darkens slightly.
+ Show details− Hide details
Ready when: Onion is soft and translucent, garlic smells fragrant, and the paste has turned brick red.
Tip: Do not let the garlic brown; it turns bitter. Lower the heat if it sizzles hard.
3
Simmer the sauce
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, sauce salt, black pepper, and the sugar and red pepper flakes if using.
- Bring to a bubble, then reduce heat to low.
- Simmer uncovered, stirring every 5 to 10 minutes, for 30 minutes.
- Taste and add salt if needed.
+ Show details− Hide details
Ready when: Sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly, and it no longer tastes raw.
Tip: The sauce should be thick but spreadable. Thin sauce makes watery lasagna.
4
Boil the noodles
- While the sauce simmers, bring a large pot of water to a boil and add the 1 tablespoon salt.
- Cook the 10 noodles for 2 minutes less than the package time (usually 7 to 8 minutes), stirring in the first minute so they don't stick.
- Drain and lay the noodles flat on a baking sheet, tossing gently with the remaining 1 tablespoon olive oil to keep them from sticking together.
+ Show details− Hide details
Ready when: Noodles are pliable and bend without breaking but still have a firm center.
Tip: Slightly underdone noodles finish cooking in the oven. Fully cooked ones turn mushy.
5
Mix the cheese filling
- In a medium bowl, stir together the ricotta, egg, ½ cup of the Parmesan, the parsley, filling salt, and filling pepper until evenly combined.
+ Show details− Hide details
Ready when: Mixture is smooth, evenly speckled with parsley, and spreadable like thick frosting.
Tip: Wash your hands and bowl well after handling the raw egg.
6
Preheat and build layer oneOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Spread 1½ cups of the sauce over the bottom of a 9×13-inch baking dish.
- Arrange 3 noodles side by side, slightly overlapping.
- Dot with one-third of the ricotta mixture (about 1 cup) and spread it gently to the edges.
- Sprinkle with 1 cup of the mozzarella, then spoon over 1½ cups of sauce.
+ Show details− Hide details
Ready when: The noodles are fully covered and the cheese layer reaches the corners of the dish.
Tip: The sauce on the bottom prevents the noodles from sticking and scorching. Don't skip it.
7
Build layers two and threeOven 375°F / 190°C
- Repeat once: 3 noodles, half of the remaining ricotta mixture, 1 cup mozzarella, and 1½ cups sauce.
- For the final layer, add the last 3 noodles, the last of the ricotta mixture, the remaining 1 cup of mozzarella from the layers, and the rest of the sauce.
- Spread the sauce to cover every noodle edge.
- Top with the remaining 1 cup mozzarella and the remaining ½ cup Parmesan.
+ Show details− Hide details
Ready when: Dish is filled to about ½ inch below the rim, with the top evenly covered in cheese.
Tip: Exposed noodle edges dry out and turn hard, so cover them with sauce.
8
Bake coveredOven 375°F / 190°C
- Lightly coat one side of a sheet of foil with oil or cooking spray so the cheese doesn't stick, and cover the dish tightly.
- Set the dish on a baking sheet to catch drips.
- Bake at 375°F (190°C) for 40 minutes.
+ Show details− Hide details
Ready when: Sauce is bubbling at the edges and the center feels hot when a knife is inserted.
Tip: Tent the foil so it doesn't touch the cheese, or oil it well.
9
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully, away from your face, since the steam is hot.
- Return the dish to the oven and bake uncovered at 375°F (190°C) for 15 minutes more.
- If you want deeper browning, broil on high for the final 1 to 2 minutes, watching closely.
+ Show details− Hide details
Ready when: Top is golden with brown spots, edges are bubbling, and an instant-read thermometer in the center reads 165°F (74°C).
Tip: Broilers vary widely; never walk away while broiling.
10
Rest before cutting
- Transfer the dish to a wire rack and let the lasagna rest, uncovered, for 20 minutes.
- Cut into 12 squares with a sharp knife and lift out with a spatula.
+ Show details− Hide details
Ready when: Bubbling has stopped and the sauce no longer runs when you cut into it.
Tip: Cutting right out of the oven makes the layers slide apart.

Good to know

Tips

Season the sauce to be slightly bolder than you think necessary. The noodles and cheese will mellow it.
Bake the dish on a rimmed baking sheet to catch any bubbling sauce and avoid a smoky oven.
For cleaner slices, rest the lasagna for the full 20 minutes and wipe the knife between cuts.
Remove the sausage casings easily by slitting each link lengthwise with a paring knife and peeling the casing off.

Make ahead

"Assemble the lasagna through step 7, cover tightly with plastic wrap, and refrigerate up to 24 hours. Let it stand at room temperature for 30 minutes, then bake covered at 375°F (190°C) for 50 minutes, uncover, and bake 15 minutes more, until the center reaches 165°F (74°C). The sauce can also be made up to 3 days ahead."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: cover tightly and keep up to 4 days. Freezer: wrap individual squares or the whole pan well in plastic and foil and freeze up to 3 months; thaw overnight in the fridge. Reheat: cover portions and warm in a 350°F (175°C) oven for 20 to 25 minutes (45 to 60 minutes for a whole pan), until steaming and 165°F (74°C) in the center, or microwave single squares for 1½ to 2 minutes."

Substitutions

Italian sausage (mild or hot) → half ground beef and half sausage, or ground turkey. If using ground beef or turkey, add ½ teaspoon fennel seeds, crushed, and an extra pinch of salt to replace the sausage seasoning.
whole-milk ricotta → whole-milk cottage cheese, drained and blended. Drain in a sieve for 15 minutes and pulse briefly in a food processor for a smoother texture.
dried lasagna noodles → no-boil lasagna noodles. Skip step 4. Use about 9 noodles and add ½ cup water to the sauce so they can absorb moisture; bake covered for 50 minutes.
dried basil → ¼ cup chopped fresh basil. Stir it in after the sauce finishes simmering so it stays bright.