Layered Lasagna with Italian Sausage Recipe
Delicious lasagna recipe layered with homemade Italian sausage lasagna sauce, ricotta cheese mixture, mozzarella cheese and lasagna noodles.
Ingredients
Lasagna Sauce Ingredients
- 1 lb ground Italian pork sausage
- 1 small yellow onion sliced
- 1 clove garlic 1 teaspoon
- 1 tablespoon dried parsley
- 1 ½ tsps dried basil
- 1 teaspoon sugar
- 28 oz crushed tomatoes
- 28 oz tomato sauce
Ricotta Cheese Mixture Ingredients
- 15 oz ricotta cheese
- ¼ cup parmesan cheese grated
- 1 ½ tsps dried parsley
- 1 ½ tsps dried oregano
Additional Lasagna Ingredients
- ¼ cup parmesan cheese grated
- 3 cups low moisture mozzarella cheese shredded
- 12 lasagna noodles
Instructions
- Place sausage, onion and garlic n a large pot over medium heat. Brown ground pork sausage, breaking it into pieces as it cooks. Cook until pork is cooked through and onions are translucent.
- Add dried parsley, dried basil, sugar, crushed tomatoes and tomato sauce. Stirl to combine.
- Bring to a boil then turn heat to low and cover. Simmer, stirring occasionally for about 45 minutes until sauce begins to thicken. Boil noodles and make ricotta cheese mixture while sauce cooks.
- In a medium bowl, combine ricotta, ¼ cup parmesan cheese, 1 ½ tsps of dried parsley and 1 ½ tsps dried oregano. Stirl to combine.
- Boil noodles according to package instructions. Drain and lay flat on parchment paper to prevent them from sticking together.
- Preheat oven to 350°F.
- Spread 1 cup lasagna sauce in a 9x13-inch pan.
- Make layer 1 of the lasagna. Layer 3 lasagna noodles, ⅔ cup ricotta cheese mixture, 1 cup sauce and top with ⅔ cup shredded mozzarella cheese. Repeat 2 more times.
- Layer last 3 noodles on top. Spread remaining meat sauce on top of noodles and sprinkle with remaining mozzarella cheese.
- Cover with foil, making sure the foil doesn't touch the cheese on top.
- Place in the center rack of the oven. Bake for 30 minutes. Remove the foil cover and bake for an additional 15 minutes until cheese is melted and sauce is bubbling.
- Remove from oven. Let rest for 15 minutes before cutting into 12 pieces.
Notes
Tips For The Best Layered Lasagna
- Do not skip the simmer stage of the lasagna sauce. Simmering helps deepen the flavors and thicken the sauce.
- Use mildly spicy or spicy Italian sausage. Do not use sweet Italian sausage.
- Cover the noodles with sauce. Whether your noodles are boiled or no-boil noodles, make sure they're completely covered with the sauce layer. This will prevent them from becoming dried and chewy once cooked.
- Let the lasagna rest for 15 minutes before cutting. This gives the layered lasagna time to settle, cool and the sauce to thicken so it isn't runny.
What To Serve With Lasagna
Serve lasagna once it's cooled for 15 minutes. While I love to eat lasagna on it's own, try serving it with one of these: Side Salad: Make an Italian salad or other side salad. Fun fact, eating a salad before your carbs helps prevent glucose spikes. (citation) Bread or Rolls: Make a crusty french bread or some Lion House Rolls. Steamed Veggies: Steam your favorite veggies or cook some broccoli in the Instant Pot, broccoli in the air fryer or broccoli roasted in the oven. Wine: Lasagna pairs well with a red wine.Nutrition
Calories: 403kcal | Carbohydrates: 33g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 906mg | Potassium: 633mg | Fiber: 3g | Sugar: 6g | Vitamin A: 798IU | Vitamin C: 12mg | Calcium: 343mg | Iron: 3mg
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