The Best Italian Sausage Lasagna Recipe

Lasagna is my absolute favorite meal. As a kid my mom knew to make an extra pan so I’d have leftovers. I could eat that for days in a row and not get tired of it. I still make a recipe that is very close to how my mom makes lasagna. Over the years we’ve made a few changes to make it a little quicker and, I think, tastier. This really is the best italian sausage lasagna recipe I’ve tried. 

I usually quadruple the recipe and, after putting together all the lasagnas, freeze 3 of them. Last time I made lasagna I made 4 small individual size lasagnas as well so the kids can pull them out of the freezer and cook them when they’re craving lasagna. 

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This is four layers. I love a good six or 7 layer lasagna but if I make it that thick it’s just more than we need for one meal.

Ingredients:

• 1 lb bulk Italian pork sausage (mild)
• 1 small yellow onion, chopped (1/2 cup)
• 1 clove garlic, crushed
• 1 1/2 tablespoons dried parsley
• 1 1/2 teaspoon dried basil
• 1 teaspoon sugar
• 1 (28 oz) can crushed tomatoes, undrained
• 1 (28 oz) tomato sauce
• 12 no boil lasagna noodles
• 1 (15 oz) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons dried oregano leaves
• 2 cups shredded mozzarella cheese

Instructions:  

1. In a large pot, cook sausage, onion and garlic over medium heat, stirring and breaking up the sausage occasionally, until sausage is no longer pink; drain the grease.
2. Stir in 1 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350ºF.
4. In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1/2 tablespoon parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased 13×9-inch (3-quart) baking dish. Top with 3 lasagna sheets (more if your sheets are small). Spread 2/3 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 3 lasagna sheets, 2/3 cup cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Repeat with 3 lasagna sheets, remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6. Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

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